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Travel Cake, Garuharu’s new monograph | Review

June 7, 2023 |

Yun Eunyoung expands her master book series with this volume that includes more than 40 recipes and is available at Books For Chefs.
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A meeting to push the boundaries of the creativity

May 30, 2023 |

Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info

The Panettone World Championship changes its formula and is competed in teams

May 19, 2023 |

Each team must execute a classic Italian panettone, a dark chocolate panettone, and an innovative savory one.More info

Cocoa bean with Dulcey cream and mango vinegar gel by Roger van Damme

April 28, 2023

Inspired by his trips to Costa Rica, the Dutch pastry chef presents this spectacular dessert with a very refreshing interior.More info

Mini by Xavi Donnay

Mini is the first great book on contemporary pastry dedicated to the small format. The book displays a wide repertoire of signature creations spread over eight great families: sablés, cakes and macarons, choux, giandujas, free, classics and unclassificable.More info

Sustainability, IoT, and return to the ancestral, some of the trends in bread and pizza that Host aims to highlight

April 11, 2023 |

The fair, which will be held in October, will be a reflection of the formats and technologies that are prevailing in the sector.More info

Culinary Institute of Barcelona

CIB is a school that believes that if you do not change, you cannot evolve, and that is precisely what they have been doing with their method since they opened their doors in 2018: teaching people to evolve.More info

Yohei Nakayama

His own patisserie, Eclat des Jours, is a landmark in TokyoMore 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