Excellence
of pastry

Artisanal ice cream at its peak. In France, more than 300 million liters of ice cream are consumed each year, and the premium artisanal segment is growing by about 12% per year, especially in large cities. Summer remains the queen season for ice cream makers, who compete in creativity to offer new fragrances. Exotic fruits, fresh herbs, salty-sweet pairings: artisanal ice cream has never been closer to fine pastry. 

Learning in the heart of summer. July marks the end of the school year in CFA and vocational high schools. For many young people in training, it is also the time of the first internships at home, the first confrontations with the pace of the lab and the first prides! 

The mini-dessert, a social phenomenon. In a recent global survey, 63% of consumers state that they prefer to enjoy sweets in small portions rather than compromising the taste, and online searches for “mini desserts” have increased by 400%. A trend that is redefining the way pastry chefs think about their shop windows and offers of tasting.