Confirmed dates and changes to the European qualifiers for the Pastry World Cup Coupe du Monde de la Pâtisserie
What is so good.. magazine #34 about? Creative pastries, innovative techniques, and other surprises Albert Daví Antonio Bachour
Notebook II by Spyros Pediaditakis, an invaluable guide for pastry shops and hotels / Review Books For Chefs Catalogue Spyros Pediaditakis
Delicious Viennoiseries by Christophe Felder and Camille Lesecq, available in English exclusively at Books for Chefs / Review Books For Chefs Catalogue
Samurai, alchemy, and flowers: a journey through Roberto Cortez’s creative pastry and ice cream Roberto Cortez so good #26
Fruit-Forward Bakery Applications and Frozen Desserts in the Upcoming Guittard Chocolate Studio Courses