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Five curiosities about the baguette in Google Arts & Culture

November 30, 2022 |

To make the legacy and process of making the most popular bread in France known, the platform presents its first digital exhibition dedicated to French gastronomy.More info

Canada wins the I International Ice Festival Madrid

November 24, 2022 |

The 11 participating teams had to create ice sculptures around the theme, “Fantastic Creatures”.
More info

Sirha Lyon will have a space dedicated to doughs

November 18, 2022 |

In Bake & Pastry, attendees will be able to acquire knowledge in fermentation and other baking techniques.More info

Francesco Boccia: ‘I think people should become aware of what it really means to be a cook or pastry chef’

November 17, 2022 |

The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info

Rose and yuzu chocolate bonbon by Carmen Rueda

November 11, 2022

The executive pastry chef at Brix Desserts in Dubai, who participated in two Spanish World Chocolate Masters qualifiers, loves working with chocolate.More info

Maxime Frédéric

Poetic and sensitive dishes, always in the spirit of his Norman heritageMore info

So good.. Recipes 3

All the recipes from so good.. magazine (#17 to #24) in one unique volumeMore info

Bread scoring techniques, before and after fermentation. The True Bread Videos (6 of 6)

June 17, 2022

Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info

Melissa Coppel Chocolate and Pastry School

The School was founded in 2016 by Chocolatier Melissa Coppel with the commitment to host only the best professionals in the world, to keep the class offerings evolving constantly.More info