Posts ByAna Rodríguez, Author at so good.. magazine - Page 5 of 59
Jacquy Pfeiffer and Sébastien Canonne have created this new online pastry, baking, and cake decorating educational experience.
In this training modality, you can learn techniques and trends without leaving home thanks to Kirsten Tibballs, the school’s director, and many other invited pastry chefs.
Responsible pastry, ice cream trends, viennoiserie, and gelling agents are some of the topics that will be covered in this training scheduled for the month of November.
The worldwide benchmark fair for bakery and pastry continues to announce changes for its 25th edition.
After months of research, the French maison surprises with two macarons without butter or egg whites.
Adorable animals, friendly vegetables, carousels, baroque eggs … In 2020, renowned pastry chefs show their ingenuity by working with chocolate.