Opening your bakery in 2025: budget, procedures and pitfalls to avoid
The dream of opening an artisanal bakery attracts hundreds of bread and pastry enthusiasts every year. In 2025,...
Flaxseed flour: a healthy and creative ally to revolutionise your bakery
In a context where consumers are actively seeking foods that combine pleasure and health benefits, flax flour has...
Gaude flour: the authentic ingredient to enhance your breads and cakes
In the world of artisanal flours, gaude flour holds a special place. This emblematic product from the regions...
Food traceability: how to ensure it from the oven to the customer?
Food traceability has become a major concern for all food industry professionals. Between strict legal obligations and growing...
Bulk fermentation in baking: the secret to exceptional bread
Every baker knows: the magic of bread doesn’t lie solely in flour, water, salt, and yeast. It also—and...
Mastering autolysis: a complete guide to unparalleled bread
Autolysis is an essential technique in breadmaking to improve the quality of bread. Whether you are a passionate...
Optimising a viennoiserie production line: speed, consistency, and control points
The current dynamics of the industrial viennoiserie market, characterised by strong growth and diversification of product ranges, demand...
How to calculate the production cost of your bread and pastries: complete guide
For every bakery and pastry professional, whether an experienced artisan or a new entrepreneur, mastering the calculation of...
How to make a whipped ganache: temperature, texture and pro tips
The whipped ganache is one of the most beloved creams in pastry making: light, airy, yet rich and...
Maé Innovation: a high-performance French alternative to Demarle, Silpat, Silikomart, and Pavoni moulds
Looking for an alternative to Demarle, Flexipan, Silpat, or Pavoni? Are you looking for an alternative to Demarle,...
How to Train Apprentice Bakers Effectively: Methods, Tools, and Best Practices
Artisanal baking is a profession driven by passion, precision, and the transmission of knowledge. At the heart of...
Difference between Use-By Date and Best-Before Date: understanding the labels on food packaging
Have you ever found yourself standing in front of a pot of yoghurt or a packet of pasta,...
What profit margin should you apply in a bakery? Recommended methods and ratios
For a baker, passion for good bread and pastries is essential, but rigorous financial management is just as...
RollMaé: The patented release support for frozen products
Optimize Your Production with an Innovative Release System In the food industry, releasing frozen products remains a delicate...
Why isn’t my bread rising? Causes, common mistakes and simple solutions
Home baking is an exciting adventure, but it can also be a source of frustration. You’ve poured your...
Why Does Chocolate Bloom? Origins, Impacts and Solutions
The pleasure of chocolate is sometimes spoiled by the appearance of a thin white film on its surface....
Steamed Bread Baking: Benefits and Professional Techniques
Bread, a millennia-old and universal food, comes in countless shapes and cooking methods. Among them, steamed bread stands...
Difference between sourdough and yeast: which fermentation should you choose?
Whether artisanal or industrial, bakery relies on one fundamental principle: fermentation. This magical process, orchestrated by fermenting agents,...
Tempering Chocolate: A Complete Guide to Mastering It Like a Pro
Have you ever admired the dazzling shine of an artisanal chocolate bar or the perfect crunch of a...
The boom of ancient flours: why are artisans embracing them?
In an increasingly industrialized food landscape, ancient flour stands out as a rediscovered treasure. A symbol of authenticity...
The differences between mousseline cream and diplomat cream
French pastry is full of treasures, and among them creams hold a special place. While the pastry cream...
Difference between pastry cream and diplomat cream: recipes, textures and uses
In pastry making, some creams are essential pillars — the foundation of many desserts that delight our taste...
Illusion mould: The guide to choosing your mould
Definition and promise Patisserie has never stopped evolving, and with it, our way of tasting. But beyond flavour,...
Discover gruau flour: your ally for excellence in bakery and pastry
Are you dreaming of soft brioches, crispy croissants, and airy pastries? The secret often lies in choosing an...
Use of T65 flour: secrets and applications for successful preparations
T65 flour is a must-have for lovers of good baking and authentic flavours. If you are wondering "T65...