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Academy Magazine’s first issue explores the latest industry trends, delves into tips and tricks, and introduces the latest from Barry Callebaut’s gourmet house of brands.
Olam Cocoa has made its premium deZaan cocoa powders available to restaurants, caterers and patisseries for the first time under its new business arm Olam Cocoa for Professionals.
Puratos Group has invested in production facilities in Kenya, Ivory Coast, Ethiopia and Nigeria with the goal of reducing food imports and the company’s ecological footprint while contributing to food security in Africa.
The French Pastry School of Robert Morris University Illinois has established a new charitable foundation to provide scholarships to students in its full-time pastry and baking, cake, and bread programs.
Japanese cuisine is famous for its amazing rice dishes, sushi and ramen. Less known, however, is the Japanese fascination with desserts, especially when it comes to confections and pastries.
The 1,700 sq.-ft. salon offers indoor and outdoor seating for dine-in as well as take-out options. Artisan gelato, coffees, baked goods, novelty products and a new Signature Pastry Collection are available in addition to its premium chocolates and desserts.
Renowned pastry chef Cedric Barberet sets up shop — and a bistro — in downtown Lancaster, opening up a world of French classic pastries and foods for locals.
Were it not for some quick hands, one of Cédric Barberet’s claims to fame would have come crashing down, leaving a mess of fondant, icing and Grand Marnier-laced chiffon cake on the Mar-A-Lago Club’s tile floor in Palm Beach, Fla.
When Jacquy Pfeiffer and Sébastien Canonne started The French Pastry School in 1995, they wanted to create an environment where superior pastry chefs could be trained.
Not only have the two pastry chefs succeeded, but the French government has taken notice.
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