News and Events

The Pastry Journal, Published on 4/17/26

Cacao & Cardamom: Annie Rupani’s Edible Storytelling, from the World to Houston

During a recent trip to Houston, our team had the pleasure of meeting another member of our Cercle V community: Cacao & Cardamom, the award-winning chocolate atelier founded by chocolatier Annie Rupani.

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The Pastry Journal, Published on 4/9/26

Valrhona in Deep Space: How Chocolate Joined the Artemis II Mission

Today, Valrhona chocolate is part of one of the most ambitious human exploration programs of the 21st century. Through Astreas Performance Truffles, crafted with Valrhona chocolate by Cercle V Member Michael Recchiuti and produced with the support of Dany Kamkhagi of Mostly Chocolate, Valrhona is...

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The Pastry Journal, Published on 4/6/26

FiKa Time: A New Pastry Ritual for Today’s Bakery

At Valrhona Selection, we are always looking for concepts that help professionals create more than just products. We want to help build moments, habits, and experiences that customers genuinely want to return to.

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Chef's Tips & Recipes, Published on 4/6/26

Discover Gelato Fundamentals

Discover Gelato Fundamentals, a comprehensive new booklet designed for professionals looking to deepen their understanding of gelato, sorbets, and frozen desserts.
From technical foundations and ingredient functionality to balanced bases and ready-to-use recipes, this guide brings together essen...

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The Pastry Journal, Published on 4/1/26

Orwashers: 110 Years of New York Baking, with an Eye on What’s Next

As part of our ongoing visits with members of the Cercle V community, our team recently stopped by one of New York City’s most enduring bakery institutions: Orwashers, at its original Upper East Side location. Founded in 1916, Orwashers has been part of the fabric of New York for more than a cent...

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The Pastry Journal, Published on 3/23/26

Mirabelle by Orphée: A French Story Rooted in Seattle

During a recent trip to Seattle, our team had the pleasure of visiting several members of our Cercle V community: chefs and artisans who bring passion, craftsmanship, and a distinct point of view to their work. Our final stop in the city brought us to Mirabelle by Orphée, a Parisian-inspired café...

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Chocolate Chef Competition, Published on 3/10/26

Pastry Team USA: On the Road to the 2027 Pastry World Cup

Every 2 years, the Coupe du Monde de la Pâtisserie (Pastry World Cup) brings together the world’s most talented pastry chefs to compete on the global stage in Lyon, France. As a co-founder and longtime partner of the competition, Valrhona is proud to support the chefs who push the boundaries of c...

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Meet The Chef, Published on 3/9/26

Chef Nicholas Forte

Discover the three talented chefs who will represent the United States at the Americas Continental Selection for the Coupe du Monde de la Pâtisserie. After winning the national selection, they aim to secure a spot at the prestigious competition in Lyon. Explore their inspiring journeys in pastry ...

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Meet The Chef, Published on 3/9/26

Chef François Behuet

Discover the three talented chefs who will represent the United States at the Americas Continental Selection for the Coupe du Monde de la Pâtisserie. After winning the national selection, they aim to secure a spot at the prestigious competition in Lyon. Explore their inspiring journeys in pastry ...

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Meet The Chef, Published on 3/9/26

Chef Jordan Snider

Discover the three talented chefs who will represent the United States at the Americas Continental Selection for the Coupe du Monde de la Pâtisserie. After winning the national selection, they aim to secure a spot at the prestigious competition in Lyon. Explore their inspiring journeys in pastry ...

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