January 25 saw the 19th Pastry World Cup take place, with Japan successfully defending the title. The French team placed second and the Malaysian team came in...
Celebrity chef Curtis Stone will bring a slice of California to Melbourne with an exclusive pop-up event at Federation Square. Today, and for one day only, Stone’s...
William Angliss Institute’s Patisserie and Events students brought this vision to life at the 2024 Patisserie High Tea, which was themed A Walk in the Enchanted Forest....
One of Brisbane’s most popular bakeries, Baker D. Chirico will be teaming up with dessert master Adriano Zumbo for a special collaboration. December 14 and 15 will...
November 18 and 19, 2024, saw some of Tasmania’s best apprentices gather at TASTAFE Devonport for the Excellence in Baking state round. The bread component of the...
Last weekend saw 42 pastry chefs go head to head at the Coppa del Mondo del Panettone – the Panettone World Cup. Held in Milan, Italy, 24...
Early November saw the world’s best chefs recognised at The Best Chef Awards. Five hundred and twenty-two chefs from 62 countries were honoured at the event. Rasmus...
October once again saw the Australian Society of Baking (ASB) national conference take place. Held at the Melbourne Cricket Ground on October 23, the event saw people...
Fairy bread is considered something of a classic Australian culinary treat. And, Dollar Sweets is calling on bakeries around the nation to serve up the firm favourite...
January 18-22, 2025, will see the world’s foodservice community converge on Rimini, Italy, for the 46th SIGEP. A dynamic event for the industry, the 2025 SIGEP will...
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![](https://bakingbusiness.com.au/wp-content/plugins/instagram-feed/img/placeholder.png" alt="@idle.bakery raising the bar when it comes to a cult classic. Croissants infused with orange syrup and almond frangipane, topped with a flipped croissant lid. Add in some almond florentine melts over the top and dust with orange zest 👌)
