Dessert is on the rise! We discussed the after dinner market with some of Australia’s best and up-and-coming after dinner venues to get some tips on how to make dessert a major success factor for your business.
Gontran Cherrier is a fourth generation Parisian baker known in his home country not only for his mouth-watering croissants but it's his twist on French classics with an Aussie edge that has pastry lovers most excited at his Melbourne boulangerie.
Add some middle eastern spice to your menu with this traditional Lebanese Baklava recipe! It is quick and easy to make using Pampas Filo Pastry and is perfect for cafes and caterers looking to diversify their dessert offering.
Air. It's not on the ingredient list, and it's rarely talked about. But air, or lack therof, in a cookies, cake or biscuit is the key difference to a good product. There are three ways to create air in baking, read on to discover them.