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.

Puratos has opened an innovation center in Chicago, the company’s sixth innovation center in the U.S.

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.

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.

Chicago native Sarah Levy has wanted to work with pastries for as long as she can remember — a life-long passion that blossomed into something tangible in 2004.