Pastry design does matter. Six trendsetting decorations by Frank Haasnoot September 23, 2020 | Ana Rodríguez
Sevillian Buñuelo plated dessert by Jesús Escalera September 3, 2020 | Marc Oliva
Sirha and the Coupe du Monde de la Pâtisserie change their dates September 23, 2020 | Ana Rodríguez
A bread factory in the UK in the 60s June 26, 2020 | Marc Oliva
Mindful Choices, Guittard chocolate with sugar alternatives
The Pastry Alphabet
The pastry chef from Normandy returns to La Maison and signs five new creations.
The competition, postponed due to the coronavirus, will be held in person at the Lycée hôtelier Georges Baptiste in Canteleu-Rouen.
In its next edition, the fair will reflect the growth of a sector that continues spreading
‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.
Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.