Pastry Blog & News
The attendees at the Japan Cake Show were able to experience this high level competition that included Jordi Bordas, Takashi Ochiai, and Angelo Musa as the international panel of judges.
Once again, there is a breath of fresh air in the formats and flavors of the new menu at La Fabrique Givrée for this autumn-winter. The new offer marches to the beat of products such as ice cream sabers, ice cream cups, Christmas logs, ice cream cakes, individual ice cream jars and much more. Jérémie Runel and his friends also emphasize very gastronomic flavors and unusual combinations: orange blossom and Medjool dates, pink grapefruit and juniper berries, mango and Madras curry; pineapple, banana and lemon.
The Italian pastry chef fulfills one of his dreams with this space where continuing researching formulas and sharing them with other professionals is possible.
Clean white lines, casual and youthful graphics, and a pastry offer with a lot of discourse define the premises located in the Parisian Marais.
Une Glace à Paris faces autumn with an eye on the renewal and development of its winter menu. So with the change of season, Emmanuel Ryon and Olivier Ménard begin to introduce their collection of ice cream pastry. And that really is the true heart of an ambitious project; it is not going to be stuck selling ice cream in bulk. Not even close
The stationery sector is in vogue in patisserie packaging design. Packaging is very much influenced by changing consumer habits resulting from the crisis. Cost containment, eliminating the superfluous, simplicity, and the authenticity of noble materials such as paper and cardboard mark the latest designs in different parts of the world.
More than 150 exhibitors and 800 scheduled activities predict a promising edition.