Excellence
of pastry

The Salon du Chocolat enters a new era: From October 28 to November 1 at Paris Expo, the Salon du Chocolat celebrates its 31st edition by focusing on immersive experiences and the promotion of artisanal know-how. Enhanced Pastry Show, Choco’Lab space dedicated to innovation, musical parade around the theme “Incandescence”: the unmissable autumn event continues its transformation.

Pastry and low glycemic index: Interest in low glycemic index pastries is growing, but the subject remains surrounded by misconceptions. Lowering the GI does not mean removing sugar, but working differently on flours, sugars, and fats. An approach that requires rigor and training, and represents a real opportunity for craftsmen able to master it without sacrificing taste.

Among the six new winners of Un des Meilleurs Ouvriers de France, in the Pastry and Confectionery category, including Fanny Le Duff, the first woman in history in this class, we are pleased to count Loïc Béziat, a member of our association and based in Cahors, and Romain Bert, pastry chef of the Maison Guerlais in Nantes. Congratulations to all the winners and finalists for their determination and commitment.