A special treat for the family during the Christmas holiday period is to make your own gingerbread house. It is simple to make, however, assembly will need...
For Olivier Dupon, author of The New Pâtissiers, this entremet’s seven layers, including two layers of dacquoise and ganache, make for a highly-sophisticated dessert....
“One of my all-time favourites is this orange walnut bread. It’s not overly sweet and the bits of orange rind give it that fresh citrus flavour, which...
Mark Bennett, head chef at the Hunter Valley’s award-winning restaurant Esca Bimbadgen, has put together a decadent chocolate fondant recipe that is guaranteed to impress....
Rustic Italian bread has been a fixture in international bakeries, cafés and restaurants for years, however only recently has the celebrated wood-fired tradition begun to mainstream in...
“A great empire, like a great cake, is most easily diminished at the edges,” American statesman Benjamin Franklin said some 300 years ago. The globe has changed...
Every workplace, whether it is a single small-scale operation or a multi-unit brand, experiences issues with communication. Bakeries are no exception. Try adopting a simple, fast, short...
The market bakeries operate in is increasingly competitive and regulated. The cost of raw materials, water and energy is rising and the majority of experts agree this...
Savour Chocolate and Patisserie School was fortunate to host master patisserie Christophe Adam, who mentored Australia’s top pastry chefs to hone their abilities to perfection throughout nine...
A large employer has lost an unfair dismissal case against an employee who was deemed to have abandoned his employment, but was unfairly dismissed when he received...
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