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Chocolaterie is the trade journal for confectionery shops and retailers, artisan bakeries, industrial bakeries ... Chocolaterie provides information about new products, trends, inspiring point of views, techniques ... The trade journal is published 6x a year. Chocolaterie also informs about the hot topics without delay through the free newsletter and the web site http://chocolaterie.pmg.be.

 La Toque, created in 1991, is an independent magazine targeting professionals in the bakery, pastry and chocolate, confectionery and ice cream industry.

Chocolate et Confiserie is a magazine for professionals in the French chocolate industry. The magazine supports the work of the following institutions dedicated to the development of professions in the French chocolate industry: “Chocolate makers Confederation”, “The French Chocolate and Confectionery Academy”, “L’Université de Confiserie” “La Confrérie des Chocolatiers en France”.

Created in 1978, the Journal du Pâtissier is the first monthly review of pastry-makers, chocolate-makers, confectioners, ice-cream manufactures and caterers. Published 11 times a year, it gives a complete overview of news in these professions in 70 pages, all in colour. Over the years, it has become an essential information tool to follow developments in the market and find new products, equipment and services in order to help you in your decisions.

 

Packaging is a powerful marketing tool for consumer products, particularly in the foods industry, which is a leading market for packaging. Emballage Digest magazine key fundamental information on food packaging:news, regulations and updates about the world of packaging.

Le Manager Alimentaire published twice a month, provides the latest news in the food industry: updates on acquisitions, innovative products, industry projects, investments and key market data … specially targeted for decision makers.

Dulcypas is for the Professionals of the Pastry, Bakery, Confectionery and Chocolate sectors. It is targeted to Chocolate Industrials, Manufacturers, Distributors, Representatives, Guilds, National and International Exhibitions. Dulcypass is published on a monthly basis. This magazine is mainly for the Spanish market, even though it is also distributed in countries of the Common Market and Latin America.

Created in1978, Pasticceria Internazionale is an Italian magazine catered for pastry-makers, chocolate-makers, confectioners, caterers and kitchen chefs.

TENDANCES" is a magazine intended for the high class professionals of restaurants, bars and top class hotel industry. Each quarter, it draws attention to places to discover, products being talked about, well known personalities in the news
and the initiatives and trends to follow …
 
So many sources of inspiration to bring your business to the height of success.

Thuriès Gastronomie magazine presents the arts of French cooking, illustrating recipes created by the best chefs in the culinary world. The magazine targets professionals in the catering and hotel industry : chefs, pastry chefs, restaurant managers, caterers, bakers, ice-cream makers, chocolate-makers, confectioners, and students in hotel and cooking schools.

The World Chocolate Masters is an international competition devoted to the creative use of chocolate in all its applications. The World Chocolate Masters is designed for the most talented chocolate professionals wishing to show their talents to the world.

The Supplément Pâtisserie is a complement to the Magazine PAINS SERVICES GÂTEAUX. Sent to the Pastrycooks, Chocolate Makers and Confectioners of France and overseas departments. Printed on a cover matt of 250 G and 135 G inside.

The Cuisine Magazine is japanese monthly magazine. It's paid to a lot of attention by professionals and discerning consumers. Our design conscious readers represent a diverse range of a substantial cross-industry market segment.