From Chef to Chef by Santiago Corral

Erica Abe: ‘I truly love my craft, Benu is a good place where I can practice every day’

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

Pastry Interviews Sho Kimura

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

Gelato World Cup Sigep

Seven Christmas bûches to travel and discover new sweet horizons

Bûches de Noël Cédric Grolet

sisho leaf's technique

Albert Daví’s laser-cut acetate sheet technique for creating three-dimensional cakes

Albert Daví so good #34

Anne Coruble

Anne Coruble, named Pastry Chef of the Year 2026 by Gault & Millau

Women Pastry Chefs

Farewell to a legend. Gabriel Paillasson has passed away

Gabriel Paillasson

Book Offbeat

Offbeat, Andrey Dubovik’s definitive work / Review

Andrey Dubovik Books For Chefs Catalogue

macaron Files

Three books to open your mind and see pastry in a new light

Antonio Bachour Books For Chefs Catalogue

Photo Coupe du Monde de la Pâtisserie 2025

European Pastry Cup 2026: Dates, Events, and New Features

Coupe du Monde de la Pâtisserie Sirha

Corea wins Coupe Monde Viennoiserie

South Korea wins the first Coupe du Monde de la Viennoiserie

Unox acquires Roboqbo to boost cooking process automation

Innovation in creative viennoiserie: Six laminated dough ideas by Adrián Ruiz

Adrián Ruiz so good #34