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Valrhona Inc welcomes Luke Frost as its New Executive Pastry Chef North America
Staff
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February 21, 2024
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
News
École Nationale Supérieure de Pâtisserie (ENSP) becomes the World’s Largest Campus Dedicated to the Pastry Arts
Staff
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September 26, 2023
News
Between Digitalization and Sustainability Host 2023 Presents the Most Promising Trends
Staff
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September 9, 2023
News
Innovative Technologies, Sustainable Solutions, and Intelligent Interfaces: Smart Label Anticipates Tomorrow’s Hospitality Sector
Staff
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August 31, 2023
News
Adamance: A new range of Fresh Fruit Purees, now available in North America
Staff
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June 28, 2023
News
How to Create the ‘Wow Effect’ with Optical Illusion Cakes by Luc Debove
Staff
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June 7, 2023
News
New Classes with Renowned Chefs at L’École Valrhona
Staff
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April 8, 2023
News
Valrhona Created Memories for its 100th Anniversary
Staff
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March 27, 2023
News
L’École Valrhona Brooklyn is thrilled to welcome Chef Mario Bacherini as its new West Coast Pastry Chef
Staff
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March 27, 2023
News
The Perfect Purée of Napa Valley Introduces NEW Lime Zest
Staff
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January 16, 2023
News
Decarbonated transport: Valrhona joins the Grain de Sail adventure
Staff
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December 7, 2022
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