Category Archives: News
Tempering Felchlin chocolate
Felchlin Swiss know-how Quality, durability, transparency, ethics Tempering Felchlin chocolate Process – reaching the melting [...]
Oct
Granny apple Yule log recipe – A Swiss confectioner’s recipe! | Confiserie De Sousa, Prilly
The Yule log: a must-have! A Swiss confectioner’s recipe! Recipes from Swiss pastry chefs hit [...]
Oct
Our selection of moulds for Valentine’s Day | Pâtisserie, Gâteaux, Chocolats
Celebrate Valentine’s Day by treating your taste buds… That’s what we’re offering you today! Valentine’s [...]
Oct
Silicone moulds: everything you need to know | Flexipan, Shop pâtisserie
Silicone moulds: everything you need to know! Photo by Oleg Magni from Pexels Silicone What [...]
Oct
How to choose your cake mould? Cake, Tarte… | Silicone, Aluminium, Size
How to choose a cake tin? Material, shape, size: how do you select your cake [...]
Oct