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
19-20-21 August 2019 | Pragati Maidan, New Delhi
Asia Bakery Show 2019 will be premier international standard Bakery, Chocolates & Desserts exhibition presenting the largest gathering of bakery and confectionery industry players to showcase the industries' supply chain, ranging from machinery to equipment, to ingredients & packing, decorative items to service.
Wild Sweets® By Dominique & Cindy Duby have announced an exciting new chocolate art installation at the Richmond Art Gallery City Hall Galleria.
Titled as Wild Sweets® CoCoArt…from Cocoa bean to Chocolate to Art!, the installation will go live at the City Hall Galleria (until June 17, 2019)
Valrhona is proud to announce the 6th edition of the C³ Chocolate Chef Competition, open to all restaurant and catering professionals.
All applications must be received by June 30, 2019
For the Mother's Day, Dominique Ansel presents crunchy caramelized heart palmiers hand-dipped in white chocolate, white fraises des bois strawberry cream cake in NYC, and a gorgeous strawberry rhubarb lemon poppyseed cake in LA.
Kristen Wang wins the SaloneSatellite Award with her Re.Bean Coffee Stool, which is produced by recycling waste hessian coffee bean bag and coffee ground waste
Fabrizio Fiorani, the pastry chef of Ristorante Luca Fantin in Tokyo (No.18 in Asia’s 50 Best Restaurants 2019), has just been named best 2019 Asian pastry chef for the Asia’s 50 Best Restaurants
The Italian chef is the author of the book "Tra l'onirico e il reale", Chiriotti Editori
The upcoming edition of #50BestTalks will feature chefs Zaiyu Hasegawa, Garima Arora, Bo Songvisava and pastry chef Fabrizio Fiorani, who will discuss key elements that give life to a restaurant.
In photo: "Upside Down Apple Pie" and Fiorani at work (Bononi Production).