Cocoa mass in ganaches: the potential of an underexplored ingredient, according to Yuri Cestari

José Roldán presents 1+1, a book about the two sides of the same profession / Review

Lore Salas: “I don’t want someone to think a dessert is good for being vegan. I want them to think it’s delicious”

Jordi Bordas presents his B·Concept method for the first time in Japan

Keys to creating colorful, high-impact parfaits, by Yusuke Aoki

Vincent Guerlais: “For Relais Desserts, the focus is professional excellence, not generating business”

Bakery ASEAN, the new B2B trade show boosting the baking industry in Southeast Asia

Registration Open for the Le Mondial du Café Gourmand 2026 in France

Kohei Ogata’s three reflections on achieving innovative and accessible pastry

Pastry chef Olivier Ménard, co-founder of Une Glace à Paris, passes away

Cris Massana: “France is one of the best places to develop vegan pastry”

The ABCs of a creative afternoon tea, according to Pol Anter