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”

Citrus, Japanese inspiration, and Christmas spirit in these seven bûches to bid farewell to 2024

Signature turrón evolve with XOK

Twelve thematic books in Books For Chefs to become an expert in panettone or vegan pastries

David Gil and Ingrid Serra: “Any pastry creation can be transferred to a chocolate bar, as we demonstrate in XOK”