A sustainable ‘brick’ made from leftover sugar cane material has been created

Valrhona Odyssey of Taste, an inspiring event across five brands in Singapore

Pía Salazar: “My desserts are daring because they are not conceived with the classic bases”

Yann Couvreur opens his first café-pâtisserie in Miami

Six techniques for the most avant-garde ice cream making

Alexandre Thabard: “My main concern is sugar content. I love pastry, but not when it is too sweet”

Four billion euros of commercial volume are expected at Ibaktech 2024

The excellence of panettone lands in Japan with Iginio Massari

“In the book, Whip, I focus on the story about myself”

How Jordi Roca applies the enfleurage technique to achieve the aroma of an old book 

Nine Easter proposals that make pastry equal to art

The Ducasse School (ENSP) and the Gato Dumas Institute establish a collaboration agreement