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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...

Committed bakery on show at Sirha Europain

From March 26th to 29th 2022, Sirha Europain will boast a broad exhibitor offering and a rich programme, combining technique and innovation with a reflexion on the mutations in the...

Sigep Rimini starts in March

    Sigep The Dolce World Expo is set to physically meet its community from 12th to 16th March at Rimini Expo Centre. A decision that...

Taro strawberries-tomato croffin

    Strawberry and tmato cream 300 gr strawberry puree RVIFRUIT 100 gr grated pear tomato 40 gr sugar 1 pinch of salt 35 gr GELCREM COLD SOSA Mix everything and refine...

Sweet potato-brown croffin

    CREAM OF MARRONS GLAÇES 330 gr brown pasta MONTBLANC SOSA 35 gr clarified butter CORMAN ½ VANILLA POD 1 pinch of salt Mix the brown paste with the rest...

Europain becomes Sirha Europain

Europain remains Europain, the leading trade exhibition for the bakery-pastry industry, focused on French excellence, for export in particular with the unmatched strength of...

Welcome to sweet cold

  In presenting GenialMente Freddo, the new Leonardo Di Carlo’s book by Chiriotti Editori, we can’t help underlining the depth of knowledge expressed in this effort. In...