Pastry Blog & News
This 5,000 m2 center dedicated to taste includes nine laboratories dedicated to culinary arts, pastry, bakery, chocolate, and ice cream.
The fairs will take place from January 31 to February 3 in smaller dimensions and with a more focused participation of exhibitors.
In Maryam Touzani’s debut feature, pastry is a key element in the encounter between three generations of women.
The Parisian school believes that it is more important than ever to help pastry chefs progress to revitalize their businesses.
Protecting the planet, an objective that is increasingly shared by the pastry chefs of Relais DessertsNovember 9, 2020 | Ana Rodríguez
Not throwing away unsold products, taking steps to achieve zero waste, and reducing consumables in the laboratory are some of the challenges that Relais Desserts members set for themselves.
The company wants to preserve the environment and ensure the future of cocoa.
NORC at the University of Chicago provides data on child labor in Côte d’Ivoire and Ghana.
The Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.
Bread is the absolute protagonist of this remarkable place designed by I IN studio.