David Gil and Ingrid Serra: “Any pastry creation can be transferred to a chocolate bar, as we demonstrate in XOK”

IBIE 2025 demonstrates its great commitment to training in the latest baking trends

These are the candidates from the 18 countries that will compete in the Coupe du Monde de la Pâtisserie 2025

René Frank, best pastry chef in the world at The Best Chef Awards 2024

Tonatiuh Cortés takes the podium from Italy and is proclaimed 2024 World Panettone Champion

Julius Persoone: “A praliné can only be considered a success when it inspires emotion”

Sigep boosts bakery and pizzeria sectors with two new halls

Japan wins the Asian Pastry Cup

XOK, beyond turrón and chocolate bars / Review

Paul Yochum: “Donuts are time consuming. They are a true labor of love”

École Ducasse named World’s Best Culinary Training Institution by World Culinary Awards

Ramón Castillo: “If AI can help to work better, I have no doubt that the ice cream sector will embrace it without any problems”