Why will viennoiserie continue to gain prestige among chefs? Romain Dufour’s four arguments

Pierre Hermé: “Vegan pastries are a fantastic opportunity for innovation”

Sigep moves up its 2026 dates

Has the popularity of vegan pastry stagnated or does it continue to grow?

Jordi Bordas teaches his B-Concept method in New York

Bakery China continues to grow in 2025

Chris Ford’s four tips for becoming a celebrated chocolatier with a rising career

Artistic chocolate showpiece, Italian gelato, and plant-based dessert courses to celebrate ten years of l’École Valrhona Brooklyn

The surprising (not) butter offered by a Californian startup

Seven innovative bonbons that break new ground in terms of  appearance, flavor, and concept

Japan once again wins the Coupe du Monde de la Pâtisserie

Internationality, more pizza, and the ice cream of the future at Sigep 2025