Emerging Pastry 2025 finals: young Italian pastry starring in Milan with Le Sinfonie
Emerging Pastry 2025 finals: young Italian pastry starring in Milan with Le Sinfonie On February 27, 2025, the city of Milan will host the Emergente […]
“Italian Panettone” project lands at ALMA with Le Sinfonie: research, tradition and innovation in leavened pastries
After the successful presentation at Sigep 2025, the “Italian Panettone” project continues its path of in-depth study and comparison in the world of professional pastry. […]
Antonio Bachour and the importance of flour in professional pastry making
In the world of professional pastry, every ingredient plays a decisive role, but few influence the final result as much as flour. Antonio Bachour, an […]
Agugiaro & Figna at Sirha 2025: Innovation and Quality in Flour Production
Symphonies at Sirha 2025: innovation and haute patisserie in Lyon From January 23-27, Sirha 2025 transformed Lyon into the beating heart of the world’s catering, […]
