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”

IBIE 2025 demonstrates its great commitment to training in the latest baking trends

These are the candidates from the 18 countries that will compete in the Coupe du Monde de la Pâtisserie 2025

René Frank, best pastry chef in the world at The Best Chef Awards 2024

Tonatiuh Cortés takes the podium from Italy and is proclaimed 2024 World Panettone Champion

Julius Persoone: “A praliné can only be considered a success when it inspires emotion”

Sigep boosts bakery and pizzeria sectors with two new halls