Posts ByAna Rodríguez, Author at so good.. magazine - Page 40 of 58
In his new book, the French pastry chef proposes 40 sweet recipes inspired by his native region, Alsace.
Want to know how to take full advantage of your pastry creations? Or find out how to make delicious combinations with lemon and orange, or poppy and pistachio? The French chef unveils how in these two new publications.
The pastry chef of l’Hôtel Le Meurice is one of the winners of these awards, which have also paid homage to Philippe Conticini’s exceptional career.
These days London has become the meeting point for retailers, deli owners, pastry chefs and fine food buyers who want to discover the full potential that luxury chocolate can bring to their business.
Cheese tarts seem to float on the graduated colorway of this establishment, designed by Yota Kakuda.
Product quality, consumer communication, highlighting bakers’ professionalism, industrial innovation and safety, and internationalization. These are some of the objectives of the newly formed board made up of associations in the bakery sector.
Michel Cluizel, Sosa, Sicoly, La Roise Noire … There are many brands in the industry who rely on the expertise of Puigvert.
Pierre Hermé has created a pastry which is a delicious miniature replica of the House of Dior for its first anniversary.