David Alves ranked first in the latest edition of Pâtissiers dans le Monde, a project by Jean François Devineau in collaboration with Silikomart.
This dessert consists of almond sablé, vanilla marshmallow and passion fruit and mango pâte de fruit, and almond and vanilla soft biscuit, mango and lime  compote, mango gelée and vanilla mousse

Thomas Boog for Pierre Hermé

The figures of the all-digital edition of Sigep Exp

To date, more than 1,300 business meetings have already been scheduled by buyers from 56 Countries worldwide: Sigep Exp - The Digital Experience, a fully digital edition of Italian Exhibition Group’s show specifically for artisan gelato, pastry, bakery and coffee, to be held from 15th to 17th March 2021, speaks the language of internationality and business

Over 20 world-level talks to move ahead to post-pandemic times. The most dynamic global cases, UK and North American export opportunities. Continual research for excellence in Italian products, new consumer habits, sustainability as a competitive factor.   The programme drawn up by IEG in collaboration with analysts and editorial partners to be streamed from 15th to 17th March on Italian Exhibition Group’s digital platform

GL Events have confirmed that Sirha Lyon will be mainteined in 2021.
However, the 20th edition is rescheduled and will be held from 23 to 27 september 2021

The symbol of peace and rebirth, the research of the most genuine raw materials, a skilled attention to traditional artisanal manufacturing, the scent of holidays spent with the family: here are the unmistakable ingredients of the Colomba, the new speciality pastry of the Italian tradition, which enriched the Dolce&Gabbana and Fiasconaro collection

The new collection by Nicolas Cloiseau for La Maison du Chocolat