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The unexpected flavors of Lithuania

A culinary heritage reaches new heights when inspiration comes from indigenous ingredients. As in Lithuania, where gelato shops become as eclectic as the nature...

The heads of the World Chocolate Masters jury

    Currently, the nomination of the international jury for the next World Chocolate Masters is at full speed. The event is scheduled from 29 to...

No-sweet is the new dessert

  In 2020 the nutritionist Hanni Rützler defined sweet umami, proclaiming it the food trend of the future. It is the sweet version of the...

New dates per ISM in Cologne

  The next edition of ISM, the international trade fair in Cologne for the confectionery sector, will be exceptionally postponed to 23th-25th April 2023. Confectionery industry...

The École Ducasse is expanding

    The École Nationale Supérieure de Pâtisserie (ENSP) located in Yssingeaux , in the French department of Haute-Loire, inaugurated the extension works in the presence...

The Americas selections for the Coupe du Monde de la Pâtisserie are coming

  After several editions in Mexico, the Americas selections of the World Pastry Cup and the Bocuse d'Or are taking place for the first time...

The new sweet collections by Janice Wong

  Janice Wong creates the Pink guava and hazelnut cake, a combination of hazelnut dacquoise with pink guava mousse. “We want it to be a...

The cultural value of Italian gelato

      It's been a long time since we began to share intentions and hopes concerning artisan confectionery and gelato with gelato maker Luigi De Luca, author and “friend”...

Südback Trend Award

Since 2002 the Südback Trend Award has been given to companies who have actively helped to shape the future. During Südback, the bakery and...

It’s time to European Pastry Cup and French Selection at Sirha Europain

    On Monday 28th March, three European teams (Denmark, Sweden, and the United Kingdom), each composed of a pastry chef and a chocolate maker, will...