Playing like kids in so cool.. magazine 3

Gastrophysics, Paris, sap, and a love letter in so good.. magazine 35

Theobromine in cocoa may slow aging, according to a scientific study

Jean Sivieude: “In France, Italy, and Spain, there’s a desire to return to classic flavors”

Why is pastry key in a restaurant? Kunal Kathpalia (Indienne) gives five reasons

Beyond Chocolate, the book that explores the versatility of cacao in desserts, savory dishes, and beverages / Review

Sigep World 2026 reinforces its global character with new hubs and more countries

Eight countries will compete in the 2026 European Pastry Cup. Discover the candidates!

Art comes to the galettes des rois: five masterpiece creations

Sourdough, Mini Formats, and Filled Bars: The Three Key Trends in Bakery, Pastry, and Chocolate for 2026

Sho Kimura: “My vision of pastry has completely changed since I came to France”

The Gelato World Cup 2026 gathers 12 countries and a program brimming with creativity