From toppings with natural colorings to healthy snacks, the latest baking trends at Iba 2025

Why will viennoiserie continue to gain prestige among chefs? Romain Dufour’s four arguments

Pierre Hermé: “Vegan pastries are a fantastic opportunity for innovation”

Sigep moves up its 2026 dates

Has the popularity of vegan pastry stagnated or does it continue to grow?

Jordi Bordas teaches his B-Concept method in New York

Bakery China continues to grow in 2025

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