Viennoiserie

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Brioche 2 Ways: Nanterre & Tropézienne

Expert Chefs

Work and Learn from Experts to Create Viennoiserie that Make You Stand Out

Dimitri Fayard

Lead Chef, Chocolate Academy™ North America

Dimitri Fayard

Lauren V. Haas

Chocolate Academy™ Ambassador

Lauren V. Haas

Martin Diez

Director, Chef Services Americas, Chocolate Academy™ Center, Chicago

Martin Diez

Marike van Beurden

Pastry & Chocolate Consultant

Marike van Beurden

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What’s trending in Viennoiserie

Keep Up with the Latest in the Industry: Discover New Insights, Explore the Latest Trends and Stay Ahead of the Topics that Impact Your Business

Good for the Planet

Meet the Chef: Cacao Barry® Ambassador Sarah Frankland

We talked to Chef Sarah Frankland, Head Pastry Chef at Pennyhill Park in Surrey, UK, about sourcing local ingredients and reducing waste in the kitchen.

Meet the Chef: Cacao Barry® Ambassador Sarah Frankland

Caramel and pistachio made with Callebaut™ NXT® dairy-free chocolate

Popular Flavors

2023 Food Trends

Up and coming food trends for 2023. See what’s next in trending flavors and customer insights in bakery, pastry, and chocolate!

2023 Food Trends

Whole Wheat Chocolate Bread by Chef Julien Roy

Flavor & Texture
Good for me

Exploring Artisan and Heritage Flours

Ancient grains continue to gain in popularity as customers seek healthier ways to indulge.

Exploring Artisan and Heritage Flours

Holiday production underway in a busy shop

Business Success

Tips for Improving Your Sales for the 2022 Holiday Season

Rising prices continue to create stress for bakers, but here are some tips for weathering the current economic climate, especially during the upcoming holiday season.

Tips for Improving Your Sales for the 2022 Holiday Season

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