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The bakery sector in France is doing well with 1,340 businesses created last year, reported press material from the upcoming Europain trade show. This is up 3.8 per cent compared with 2014, show figures from INSEE. Europain will be held in Paris from Feb. 3-6.
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Puratos created its Virtual Innovation Center to support their customers in bakery, patisserie and chocolate. Puratos' know-how is now available 24/7.The online space expands Puratos' services from the existing 81 physical Innovation Centers with 463 experts around the world.
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Blendtek Ingredients Inc., a food ingredients and solutions company, has been selected by ADDCON, a German based company in green chemistry, to be ADDCON's distributor of ammonium bicarbonate and calcium propionate.
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In The Making of a Pastry Chef, pâtissière-author Andrew MacLauchlan presents more than 30 of these talented chefs, exploring with them what it is they actually do, how their own interest in dessert making developed and expresses itself, career trajectories, and more.
Woven among the autobiographical and career data are more than 50 of the chefs' signature recipes, approachable formulas for the likes of Chocolate Polvarones (Mexican wedding cookies from Wayne Brachman, Mesa Grill, New York), Persian Mulberry-Poached Fiori Figs (Sherri Yard, Spago, Beverly Hills), and Pear Financier with Hazelnut Praline Ice Cream (Sebastien Cannone, The French Pastry School, Chicago).
This book will interest those contemplating or in a pastry career in particular, but will also appeal to readers curious about food work in general, as well as modern restaurant operation.
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La Rocca Creative Cakes has opened of a new innovation centre and concept shop.
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October 7-11, 2017, 2017
Location: Cologne, Germany
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October 18, 2017
Location: Vancouver Island University
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