Pastry Blog & News
The pastry chef nods at a popular sculpture by François Pompon.
The French manufacturer will embark on a full-scale trial of carbon-free shipping with Grain de Sail.
A snack tastes saltier when served in a red or blue bowl, according to researchers at the University of Portsmouth.
The content reader places us in position number 2 based on aspects such as traffic, social media followers, domain authority, and freshness.
To make the legacy and process of making the most popular bread in France known, the platform presents its first digital exhibition dedicated to French gastronomy.
This pastry chef, from the restaurant Nuema (Quito), uses Ecuador’s biodiversity to create avant-garde desserts.
This whipped cream proposal uses lactic acid bacteria, making it less caloric and more sustainable.
Nina Métayer, Maxime Frédéric, Nicolas Multon, and Marion Goettle are the protagonists of this documentary series.
The tireless chef surprises with new projects that will surely cause a stir
After four years of legal battle, the German supermarket chain will not be able to sell its chocolate bunnies due to their close resemblance to those of the Swiss brand.