pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

ICAM 1150x150 piwwe

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  • Jim Hutchison
  • Meg Galus
  • Sean Pera
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#simplygelato go viral with #Sigep2017

From gelato parlours all over the world, who receive products and technology from Italian companies that export up to 90% of their output, SIGEP awaits (on Facebook, Instagram and Twitter) photos of venues in which the words “gelato” or “gelateria” (gelato parlour/shop) are highlighted, videos with declarations of love for gelato, all to be spread throughout the social networks in order to contaminate with a smile the millions of people who love gelato… simply gelato. Use the hashtags  #simplygelato and #Sigep2017

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New Passion flagship location

Passion - Hong Kong’s popular French-style patisserie, confiserie and boulangerie by trail blazing baker and entrepreneur Gerard Dubois - opens a brand new two-story flagship restaurant and café on Queen’s Road East in Wanchai.

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Envol by Nicolas Cloiseau

Light As Air Collection

Nicolas Cloiseau, Master Chef of La Maison du Chocolat revisits the essentials of chocolate, with a breeze of assurance, embracing a je-ne-sais quoi and zeitgeist.
Nicolas Cloiseau rethinks textures, challenges the senses, and captures the essence of fragrances, overcoming every rule and going the opposite way. He reworks techniques and imagines new ways to taste chocolate. A hint of air is needed as an ingredient. To add flavor to air: who would have thought?
The result is crisp, frank, instinctive and sometimes explosive interpretations.

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