Image Image Image Image Image Image Image Image Image Image

Chocolate, viennoiserie, dragees, and éclairs at Atelier Melissa Coppel

January 18, 2019 |

Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel’s school in 2019.More info

Sirha 2019 will reward efficient and healthy products

January 17, 2019 |

The fair will deliver its Innovation Awards to products and equipment that advocate ease of use and nutritional properties, among many other values.More info

Yann Couvreur

His pastry is natural and fresh, and exactly what it looks likeMore info

Prisma, by Frank Haasnoot

Long-awaited by the hundreds of followers that he has all over the world, the book alternates emblematic creations which are duly updated with unpublished materialMore info

Basil, lemon and pineapple La Forêt by Enyoung Yun

January 3, 2019

Lemon and pineapple melts together in this delicacy performed by Korean pastry chef under a French title and with interesting allies like basil and coconut to balance the proposalMore info

Ferrandi Paris

Name of School: Ferrandi Paris

Brief History: One of the great temples of pâtisserie training was created in 1920 on the initiative of the Chamber of Commerce and Industry of Paris Ile-de-France, Ferrandi Paris offers a training program until BacMore info

Young pastry chefs from 11 countries have an appointment at the 5th World Junior Pastry

December 17, 2018 |

Candidates from Australia, China, Croatia, the Philippines, France, India, Italy, Russia, Singapore, Slovenia, and Taiwan will participate in the fifth edition of this competition.More info

Chocolate art and technique in Stéphane Leroux’s latest book

October 30, 2017

Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.More info