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Pastry Blog & News

In our pastry blog, you will learn about the latest trends in haute pâtisserie and chocolaterie: news, articles and interviews with the most renowned pastry chefs

Hans Ovando: “We have a school open to the world”

February 4, 2020 |

Bee Chef Pastry School, with courses with students from 7 different countries, is the result of the vast experience that has been acumulated by the chef. More info

‘Science meets chocolate art’ Gerhard Petzl’s latest book

February 4, 2020 |

This book is a bridge between food art and science. A source of inspiration to discover something new.More info

The vegan era has arrived at La Maison du Chocolat with La Vie en Vert

February 3, 2020 |

Nicolas Cloiseau launches a “green” version of the iconic ganaches of the Parisian house.More info

Sigep 2020 stays strong

January 31, 2020 |

More than 200,000 professional visitors, 1,250 exhibitors, the new Vision Plaza space, and the Ice Cream World Cup are some of the figures we extracted from the latest edition of the Salon.More info

Italy returns to the top of the podium of the Ice Cream World Cup

January 30, 2020 |

Italy becomes the country that has won the competition the most times, beating France in number of medals. Japan and Argentina came in second and third place respectively.More info

Jacopo Bruni: “A good dessert should be the one to involve as many senses as possible”

January 27, 2020 |

The Italian chef, who is now the new executive pastry chef at The Peninsula Beijing, makes beautiful desserts full of flavor and which awaken memories. More info

The Coupe du Monde de la Boulangerie 2020 goes to China

January 24, 2020 |

Japan and Denmark complete the podium of the competition held in Europain.More info

Gabriele Riva: “Less is more speaks of our philosophical approach to pastry making in terms of restraint and honesty”

January 23, 2020 |

It is not just another pastry shop. It is a whole concept that emerges from the dialogue between two pastry chefs – Gabriele Riva and Kanako Sakakura. Both wondered where patisserie was heading and put their concerns on the tableMore info

Innovations and the desire to learn, the antidotes of Europain 2020

January 22, 2020 |

More than 38,000 visitors, more than 300 business meetings, and more than 100 new products. These are just some numbers of the last edition of the fair in an edition marked by the effort to maintain international interest.More info

How much is a cake worth?

January 20, 2020 |

It seems obvious, but the price of any product should always be related to its value. But who or what determines that value? To answer this question we must address two questions, one related to the seller and one relatedMore info