• love fiorani avanguardia recipe
  • bachour almond
  • fabrizio fiorani anguria
  • H20 slide
  • Jim Hutchison
  • Meg Galus
  • Sean Pera
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Snow skin mooncakes by Janice Wong

"This year at Janice Wong Singapore, we're celebrating the  mid-autumn festival in true Japanese style", said Janice Wong.
More than just colors and textures, the pastry chef is very excited to showcase pure Japanese flavored mooncakes featuring 9 unique and different prefectures.

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Mauro Colagreco’s Mirazur is The World’s Best Restaurant 2019

The stars of the restaurant world converged this evening (25th June 2019) for The World’s 50 Best Restaurants 2019 awards, sponsored by S.Pellegrino & Acqua Panna, held at Marina Bay Sands in Singapore. This year’s event saw 26 countries across five continents honoured with a place on the list, which culminated with the announcement of a new No.1, as Chef Mauro Colagreco took to the stage to collect the double honours for his restaurant, Mirazur, in Menton, France, as The World’s Best Restaurant 2019 and The Best Restaurant in Europe 2019.

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A trendsetter in the bakery industry

Held in Stuttgart from the 21st to the 24th of September, südback 2019 is one of the most important events for artisan bakers and confectioners. This year over 700 exhibitors are expected to present their products and services to around 38,000 visitors from home and abroad on a gross exhibition area of 65,000 m2 in 6 exhibition halls.

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Sylvia Weinstock, the Queen of Cake

Better known as the Queen of Cakes: Sylvia Weinstock, 89-year-old Brooklyn native, was also called the Leonardo Da Vinci of cakes. She lives in the TriBeCa neighborhood in Manhattan and has three daughters. She is famous for her ornate, colorful and realistic confectionery designs. Her wedding cakes are made with high quality ingredients, to ensure taste and freshness: "To be a good pastry chef, you need to know about the material you’re working with besides being creative and making it beautiful", she explains.

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SCRAEGG boosts bakery sector with super-fast scrambled egg and other snack innovations

Be it fluffy scrambled eggs, warm porridge or a small lunch: at südback in Stuttgart from 21 to 24 October, SCRAEGG will demonstrate how the innovative device uses steam to prepare a wide variety of meals in just a few seconds. This makes SCRAEGG the ideal choice for bakeries and chain stores that want to add a variety of scrambled egg specialities or other warm snacks to their range - without the need for a kitchen or even a pan

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