Chong Ko Wai: ‘The more difficult the craft, the more satisfying it is for me’ January 26, 2022 | Santiago Corral
PandUovo, enriched sourdough Easter egg by Andrea Tortora January 21, 2022 | Marc Oliva
Only three countries will compete in the European Pastry Cup 2022 January 25, 2022 | Ana Rodríguez
Coca de Forner (baker’s sweet bread) forming and flattening, the true bread vi... January 4, 2022 | Marc Oliva
Hug launches Filigrano mini coffee-tartelettes for high-end gastronomy
break! by Eric Ortuño
Titanium dioxide will no longer be marketed in Europe starting in August
January 21, 2022 | Ana Rodríguez
The European Union has just published the regulation that will come into effect on February 7.More info
Eight emblematic baked goods from Spain, France and Italy by Joaquín Llarás
January 20, 2022 | Ana Rodríguez
Galician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manualMore info
Espresso coffee and chocolate cake by Jan Proot
January 5, 2022
One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredientMore info
Europain 2022 postpones its celebration for two months
January 5, 2022 | Jaume Cot
The spike in cases of the pandemic has pushed the fair to delay its dates, as Intergastra and Sigep have recently done.More info
Chantal Aubisse, the competitor from Bergerac, wins the Concours du Macaron Amateur 2021
November 18, 2021 | Ana Rodríguez
The jury, chaired by Jordi Bordas, awarded the first prize to Chantal Aubisse for her macaron, Autor d ‘un café.More info
Files by Ramon Morató
A great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.More info
Traditional kouign amann step-by-step recipe by Emmanuel Hamon
June 11, 2021
The chef shows the original recipe and the process of making this typical cake from the French region of Brittany.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
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