Pastry Blog A sustainable ‘brick’ made from leftover sugar cane material has been created Research and Development
Pastry Blog Pía Salazar: “My desserts are daring because they are not conceived with the classic bases” Pastry Interviews Pía Salazar
Pastry Blog Alexandre Thabard: “My main concern is sugar content. I love pastry, but not when it is too sweet” Pastry Interviews
Pastry Blog How Jordi Roca applies the enfleurage technique to achieve the aroma of an old book Jordi Roca so good #31
Pastry Blog The Ducasse School (ENSP) and the Gato Dumas Institute establish a collaboration agreement