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Valrhona Inc welcomes Luke Frost as its New Executive Pastry Chef North America
For the second time, Valrhona is B Corp Certified
Valrhona’s L’Ecole Brooklyn Unveils Exciting 2024 Classes and New Guest Chefs
ITALY, SIGEP PUTS THE ENTIRE “DOLCE” FOODSERVICE INDUSTRY ON DISPLAY IN RIMINI
The Perfect Purée of Napa Valley Introduces NEW Sweet Ginger
École Nationale Supérieure de Pâtisserie (ENSP) becomes the World’s Largest Campus Dedicated to the Pastry Arts
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
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LATEST ISSUE
LATEST PODCAST
Mario Bacherini: Bringing Decades of Pastry and Chocolate Expertise to L’École Valrhona on the West Coast
LATEST
Hot Chocolate: Enticing New Creations in a Cup
Infinity – Geometrically Inspired by Bobby Cortez
Priscilla Scaff-Mariani: Blending Tradition with Innovation in Pastry
Arely’s French Bakery in San Diego, CA
LATEST RECIPES
Infinity – Geometrically Inspired by Bobby Cortez
Chocolate Caramel Mille Feuille by Clement Goyffon
Golden Chocolate Raspberry by Lia Benedetto
Gateau Voyage: Coffee Hazelnut Travel Cake by Fred Csibi-Levin