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News

Guittard Chocolate Studio Announces New Guest Chef Classes

Staff - June 3, 2025

News

Chef Guillermo Corral joins Valrhona Inc team as Sosa Pastry Chef and R&D Specialist

Staff - March 14, 2025

News

Chicago Baking & Pastry Forum Debuts: A Premier Event for Pastry Professionals and Students

Staff - February 28, 2025

News

L’École Valrhona Brooklyn Celebrates 10 Years with a Fresh and Dynamic Line up of Classes

Staff - February 20, 2025

News

IEG: SIGEP World 2025 Sold Out

Staff - October 25, 2024

News

Club Coupe du Monde Team USA Announces Executive Board

Staff - August 13, 2024

News

Chef Stéphane Cheramy Appointed as President of Club Coupe du Monde Team USA

Staff - August 2, 2024

News

SIGEP Expands Global Reach, Enhances Pizza Showcase

Staff - July 31, 2024

News

Valrhona Inc welcomes Luke Frost as its New Executive Pastry Chef North America

Staff - February 21, 2024

News

For the second time, Valrhona is B Corp Certified

Staff - January 25, 2024

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Valrhona’s Manjari 64% Named Top Chocolate Bar by The New York Times

Valrhona in Deep Space: How Chocolate Joined the Artemis II Mission

Sweet Art Master Announces Masters Series 2026

L’École Valrhona USA Unveils Its 2026 Class Calendar

Valrhona’s new chocolate with no added cocoa butter Confection 80%

Guittard Chocolate Studio Announces New Guest Chef Classes

Chef Guillermo Corral joins Valrhona Inc team as Sosa Pastry Chef and R&D Specialist

Chicago Baking & Pastry Forum Debuts: A Premier Event for Pastry Professionals and Students

L’École Valrhona Brooklyn Celebrates 10 Years with a Fresh and Dynamic Line up of Classes

IEG: SIGEP World 2025 Sold Out

Club Coupe du Monde Team USA Announces Executive Board

Chef Stéphane Cheramy Appointed as President of Club Coupe du Monde Team USA

SIGEP Expands Global Reach, Enhances Pizza Showcase

Valrhona Inc welcomes Luke Frost as its New Executive Pastry Chef North America

For the second time, Valrhona is B Corp Certified

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Katarina Cermelj: Cookbook Author, Food Writer and Creator of The Loopy Whisk, an Allergy-Free Baking Blog

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