19/05/2026In 2026, pastry is no longer just about taste. It is a positioning tool. Three major trends are reshaping customer…
21/04/2026Reducing sugar in professional pastry means intervening simultaneously on the structure, preservation, color and sensory perception of a recipe. Unlike…- 07/04/2026Gluten-free, lactose-free and sugar-free pastry encompasses all formulation techniques that substitute allergenic or glycemic ingredients with functional alternatives. It relies…
24/03/2026Eggs are disappearing from shelves, prices are soaring. For pastry professionals, it’s a direct warning: biscuits, creams, meringues, eggs are…
10/03/2026By a consultant expert in high-end pastry, chocolate, and confectionery, specializing in alternative formulations: vegan, gluten-free, lactose-free, keto, and reduced…
24/02/2026Well, clearly, tiramisu variations are starting to get a bit out of hand — almost turning into the new Italian-French…- 12/02/2026The coffee shop market in France represents €2.8 billion, with annual growth of 12%. Pastry accounts for 35% to 45%…
- 29/12/2025Functional fibers in pastry are non-digestible complex carbohydrates that play an active technological role beyond their nutritional contribution. Inulin adds…
11/11/2025Carob is a natural alternative to cocoa from the Mediterranean basin, naturally sweet, free from caffeine and theobromine, rich in…- 08/10/2025Sugar in pastry plays four simultaneous roles: sweetness perception, structure and dry matter, water retention (hygroscopicity), and color and aroma…
