Six countries compete in the Americas selections of the Coupe du Monde de la Pâtisserie Coupe du Monde de la Pâtisserie
How is pastry evolving in Portugal? Francisco Moreira explains it in so good.. 30 Francisco Moreira so good #30
A sustainable ‘brick’ made from leftover sugar cane material has been created Research and Development
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Alexandre Thabard: “My main concern is sugar content. I love pastry, but not when it is too sweet” Pastry Interviews