MOF Jean-Michel Perruchon bids farewell to pastry

Cédric Grolet opens his dream chocolate shop in Paris

Botanical pastry: three proposals by Francisco Moreira with infusions, fermentations, and dehydrated foods

Innovation, Training, and Global Expansion at Host 2025

Bomee Ki: “I try to keep only what feels essential, whether in flavour, texture or form”

From Freshness to Total Well-Being: The eight megatrends in pastry according to Taste Tomorrow

The 2025 Paris Grand Prix de la Pâtisserie invites you to celebrate your love for the pastry trade

Taiwan wins the 2025 Panettone World Championship

Tejasvi Chandela expands in Jaipur and opens a second Dzurt

Six innovative techniques from the XOK book for creating signature turrones and chocolate bars

At Home: Yazid Ichemrahen’s tasting lounge-boutique-laboratory in Paris

From L’Atelier Robuchon to Le Jardinier: Four examples of Titouan Claudet’s sublime pastry