Pastry Blog & News
Both pastry chefs have passed the Association’s rigorous admission test.
In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.
In addition to the intensive quarterly course, the school invites these two international chefs to carry out a masterclass
Albert Adrià is unstoppable. In addition to running hugely successful restaurants in the elBarri group,he continues to immerse himself in new and fascinating projects. The lastof which we have had news is the one expected to open in London in
How is bread made in Germany, Greece, Iceland, Austria, and the United States? In the next edition of the fair you can discover this and more without leaving Munich, with virtual reality glasses.
Ten deputies from the Gascony region claim that Chocolatine has the same status as Pain au chocolat, a dispute that actually began with the historical name that this mythical specialty had in its origins in 1830.