Pastry Blog The popular Patisserie Kyohei Mikami in Tokyo and its take-away art concept Kyohei Mikami so good #31
Pastry Blog Essence, the great book of aromas applied to ice cream and dessert by Jesús Escalera Books For Chefs Catalogue ice cream
Pastry Blog Six countries compete in the Americas selections of the Coupe du Monde de la Pâtisserie Coupe du Monde de la Pâtisserie
Pastry Blog How is pastry evolving in Portugal? Francisco Moreira explains it in so good.. 30 Francisco Moreira so good #30
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