Sectoral news

17/01/24

Natxo Beltrán, "making bread in a rural environment has infinite advantages"

17/01/24

InterSICOP 2024 Protagonists: Lluc Crusellas, world master chocolatiers

17/01/24

InterSICOP 2024 Spotlight: Ester Roelas vindicates the tea paste

17/01/24

Global trends in pastry, bread and chocolate in 2024

29/12/23

Fátima Gismero, "opening a bakery in a village is enriching"

29/12/23

Mercè Sampietro, "Inviting bakers to events based on gender is wrong"

29/12/23

Sector news: Pan.Delirio award, ENSP campus expansion and ice cream for sportsmen and sportswomen

12/12/23

Remember 28ºC by Jose Romero, the book to master the panettone

12/12/23

The keys to the interior design of the bakery La Madrugada by Javier Moreno

12/12/23

"At Mamá Heladera we have stopped working with suppliers for badmouthing us (for being women)"

10/12/23

The veggie phenomenon experiences a turning point in Spain