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Made in Bronte

Made in Bronte

In Bronte, the pistachio has been grown for over a thousand years. Its history began around 900 AD when the […]

Three chocolates

Three chocolates

TIP OF THE SPOON Coffee and chocolate, two of the classic ingredients in gelato and pastries, are used to make […]

Kaiser Knam

Kaiser Knam

How would you define the pastry of Ernst Knam? It’s impossible to define: I’m always looking for new ideas, new […]

Waiting for Sigep

Waiting for Sigep

Events, competitions, higher education… the 39th edition of Sigep will be particularly rich in events dedicated to dessert professionals from […]

Panettone soufflé

Panettone soufflé

Composition: Iced panettone soufflé ICED PANETTONE SOUFFLÉ pasteurized egg yolks  125 syrup 30 De  150 (*for the semifreddo base) pasteurized […]

Sugars

Sugars

Reverse/Fusion – Chapter 1 “Technique bulletin board” Sugar bollé Method 1. Melt isomalt (sugar obtained from the hydrogenation of sucrose) […]

OfficineGM

OfficineGM

ABOUT US OfficineGM is the union of two young entrepreneurs with different professional skills: Lorenzo has worked for years in […]