Summary


  • A theme for each edition with news for suppliers to correctly prepare all the big yearly events, Valentine’s Day, Easter, Mother’s and Father’s Day, the chocolate and yule log season and New Year’s;
  • The latest from equipment suppliers, packaging, chocolate, butter, creams and fats;
  • Latest innovations from ingredient suppliers and also equipment and services.

Layout of the magazine

Recipe Index

An inspiration for your business

  • A theme for each edition with news for suppliers to correctly prepare all the big yearly events, Valentine’s Day, Easter, Mother’s and Father’s Day, the chocolate and yule log season and New Year’s;
  • The latest from equipment suppliers, packaging, chocolate, butter, creams and fats;
  • Latest innovations from ingredient suppliers and also equipment and services.

Since 1978, between tradition and innovation, the Journal du Patissier has been your monthly pastry, chocolatier, ice cream, catering, candy, restaurant reference worldwide.


The latest from the profession and its innovations

  • Latest news from all the big pastry shops, their creations and latest trends;
  • Reports from the latest innovative pastry shops;
  • Dessert menus from Michelin starred restaurants;
  • French and international competitions.

An inspiration for your business

  • A theme for each edition with news for suppliers to correctly prepare all the big yearly events, Valentine’s Day, Easter, Mother’s and Father’s Day, the chocolate and yule log season and New Year’s;
  • The latest from equipment suppliers, packaging, chocolate, butter, creams and fats;
  • Latest innovations from ingredient suppliers and also equipment and services.

An inspirational source for your recipes

  • The central recipe section for both pastry chefs from shops and restaurants with chocolate, fruit, logs, cakes as themes, with both revisited classics (not just classical), black forest, rum baba, Mont-blanc, opera, Paris-Brest....
  • Step by step recipes both pastry and chocolaterie on a double page: with each step illustrated with a photo as well as tips and techniques from the chef;
  • All step by step recipes printed in English and French.

A source of professional progression

  • Chocolate and ice cream theory;
  • Sugar and chocolate show pieces;
  • Classi eds with jobs, business for sale and material;
  • Publications of professional books.

Layout of the magazine

An inspiration for your business

  • A theme for each edition with news for suppliers to correctly prepare all the big yearly events, Valentine’s Day, Easter, Mother’s and Father’s Day, the chocolate and yule log season and New Year’s;
  • The latest from equipment suppliers, packaging, chocolate, butter, creams and fats;
  • Latest innovations from ingredient suppliers and also equipment and services.
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