Chris Ford’s four tips for becoming a celebrated chocolatier with a rising career

Artistic chocolate showpiece, Italian gelato, and plant-based dessert courses to celebrate ten years of l’École Valrhona Brooklyn

The surprising (not) butter offered by a Californian startup

Seven innovative bonbons that break new ground in terms of  appearance, flavor, and concept

Japan once again wins the Coupe du Monde de la Pâtisserie

Internationality, more pizza, and the ice cream of the future at Sigep 2025

So good #33 editorial. Sustainable Sustainability

Surprising win by Germany in the European qualifier for the Gelato World Cup 

Eleven ways to break the mold in ice cream

Three reasons not to miss Sirha Lyon 2025

Proto-bonbons, plant-based and other glimpses of the most brilliant pastry

“What are the requirements for good chocolate packaging? Visual appeal, a strong concept, and creative use of materials”