Women prevail at the 2025 La Liste Pastry Special Awards

Delicious Viennoiseries by Christophe Felder and Camille Lesecq, available in English exclusively at Books for Chefs / Review

Samurai, alchemy, and flowers: a journey through Roberto Cortez’s creative pastry and ice cream

Immersive Experiences and Cultural Exchange at Bakery China 2025

Fruit-Forward Bakery Applications and Frozen Desserts in the Upcoming Guittard Chocolate Studio Courses

Korea Wins the Gold Medal and Best Showpiece Award at the IBA UIBC Cup of Confectioners

Erica Abe: ‘I truly love my craft, Benu is a good place where I can practice every day’

Puratos Acquires the Legendary École Bellouet Conseil

Five reasons to visit Bakery China 2025

The First Chicago Baking & Pastry Forum: Top Chefs and US National Selection for the Coupe du Monde de la Pâtisserie

More than 150 chefs attend Jordi Bordas’ B-Concept World Tour in New York and Los Angeles

Discover the full potential of macambo, cacao’s unknown “brother,” with David Chamorro and Christian Domínguez