From Chef to Chef by Santiago Corral

Melissa Walnock: “I like the use of something that was there but is no longer there”

so good recipes.. 4 inside

Where is pastry heading? Discover three trends in so good.. recipes 4

Books For Chefs Catalogue

Winners Championnat de France du Dessert

Clément Réauté and Lucie Billon, french champions du Dessert 2025

Championnat de France du Dessert

so good recipes.. 4

so good.. recipes 4 helps you work smarter

Books For Chefs Catalogue

Six fun and sweet trompe-l’oeils you’ll find in Mini by Xavi Donnay

Books For Chefs Catalogue Xavi Donnay

Koakim Prat's éclair

Ten International Books to Take Your Creativity Further in Desserts and Doughs

Books For Chefs Catalogue David Gil

Carmen Rueda

The Silk Road dessert menu by Carmen Rueda, best pastry chef MENA

tobacco truffles cover

Bonbon Challenge: Tobacco-Scented Truffles, Francisco Migoya’s Curious Idea

Chocolate Bonbons Francisco Migoya

Labyrinthe Easter

Eleven Easter Chocolate Creations with Nods to Paris, Fashion, and World Peace

Albert Daví Christophe Michalak

Ciaurriz's butters

Artisan and flavored butters made from scratch. Adrián Ciaurriz’s bonbon proposals

Adrián Ciaurriz Chocolate Bonbons

Bakery at Iba

From toppings with natural colorings to healthy snacks, the latest baking trends at Iba 2025

Iba

Viennoiserie

Why will viennoiserie continue to gain prestige among chefs? Romain Dufour’s four arguments

Romain Dufour so good #33

Pierre Hermé

Pierre Hermé: “Vegan pastries are a fantastic opportunity for innovation”

Pierre Hermé Vegan Pastry