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Between Digitalization and Sustainability Host 2023 Presents the Most Promising Trends
Innovative Technologies, Sustainable Solutions, and Intelligent Interfaces: Smart Label Anticipates Tomorrow’s Hospitality Sector
Adamance: A new range of Fresh Fruit Purees, now available in North America
How to Create the ‘Wow Effect’ with Optical Illusion Cakes by Luc Debove
New Classes with Renowned Chefs at L’École Valrhona
Valrhona Created Memories for its 100th Anniversary
L’École Valrhona Brooklyn is thrilled to welcome Chef Mario Bacherini as its new West Coast Pastry Chef
The Perfect Purée of Napa Valley Introduces NEW Lime Zest
Decarbonated transport: Valrhona joins the Grain de Sail adventure
Valrhona Komuntu 80%
Learn from L’Ecole Valrhona Experts in a Convenient Digital Format
HostMilano Makes a Triumphant Comeback
HostMilano Returns Live!
Carma Chocolate is First to Produce Chocolate with 100% Sustainable Ingredients
Valrhona Helps Pastry Artisans Make the Vegan Shift with the Release of the First Vegan-Certified Grand Cru
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LATEST ISSUE
LATEST PODCAST
Rebecca Masson: From Parisian Pastry Dreams to Houston’s Sweet Success
LATEST
Strawberry-Basil Tart by Andreas Pita
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LATEST RECIPES
Strawberry-Basil Tart by Andreas Pita
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