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Waiting for Christmas

  Artisan leavened bakery production in Italy is an increasingly consolidated trend. Pastry chefs carefully select the best ingredients and working techniques in a celebration...

Malaysia wins the Asian selection for the Pastry World Cup

  On Wednesday 26th October, in Singapore, the Asian Pastry Cup closed the qualification phase for the final of the Pastry World Cup, which will...

The new Maestri d’Arte e Mestiere

      57 new MAM - Maestri d’Arte e Mestiere (Master of Art and Craft) were chosen to represent Italian excellence in 2022 by Fondazione Cologni...

Sirha Lyon is back

  In Europe, the Summer of 2022 was a resounding success for the catering, hotel, food and tourism sectors, and in France, for instance, extremely...

Bocuse d’Or and Pastry World Cup: the winners of the 2022 African selections

  The African selections of the Bocuse d'Or and the Pastry World Cup were held respectively on September 9th and 10th in Dakhla, Morocco, and qualified the best teams for the...

The first time in Chile

The Americas selection for the World Pastry Cup is held for the first time in Chile on Wednesday 13th of July, at the Metropolitan...

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...