Read the article Inspiration 25/03/2025 A flower travel cake What is Osmanthus? Osmanthus flowers are small, delicate blossoms prized for their... arrow-right Read
Read the article Events 21/03/2025 Demonstration in Hong Kong with Otto Tay Our Hong Kong importer: MAXLY FOOD Founded in 1993, Maxly Food Company... arrow-right Read
Read the article Inspiration 18/03/2025 When pastry is inspired by savoury dishes The taco, a dish straight from Mexico The taco is an emblematic... arrow-right Read
Read the article Inspiration 14/03/2025 When St-Rémy brandy invites itself into the kitchen St-Rémy brandy, an ingredient for pastries and savoury dishes alike Over the... arrow-right Read
Read the article Inspiration 11/03/2025 A recipe for Red Fruit Charlotte Origins of charlotte This classic pastry is said to have originated in... arrow-right Read
Read the article Events 06/03/2025 Results of Cointreau demonstration in Japan A resounding success for our importer and partner, NICHIFUTSU SHOJI Around 150... arrow-right Read
Read the article Inspiration 04/03/2025 New caketail: The Opéra, by pastry chef Maxime Maniez Opéra, the emblematic dessert of French pastry The exact origin of Opéra... arrow-right Read
Read the article Events 27/02/2025 Review of Cointreau demonstration in Korea Full house for our importer and partner, SIB SUN-IN During the three... arrow-right Read
Read the article Inspiration 25/02/2025 A new entremets recipe from Jean-Michel Perruchon A Meilleur Ouvrier de France with an international reputation Jean-Michel Perruchon is... arrow-right Read
Read the article Inspiration 21/02/2025 Anais Gaudemer imagines a soft cake with Iles du Vent rum Anaïs Gaudemer, a creative pastry chef Anaïs, born in 1989, obtained her... arrow-right Read
Read the article Events 20/02/2025 Cointreau: 360° demonstration in Asia Two importers, two countries, two demonstrations On February 24, 25 and 26,... arrow-right Read
Read the article Events 18/02/2025 MOBAC SHOW 2025 MOBAC SHOW, a Japanese show with an international reputation The 29th edition... arrow-right Read