News and Events

Products, Published on 8/19/26

Sosa Proglaçage: The New Standard In Modern Mirror Glazing

The art of glazing has long been an essential finishing touch in pastry, delivering visual impact and shine. Yet despite its importance, the process itself has remained largely unchanged for years, often relying on lengthy ingredient lists, complex formulations, and components that can mask the f...

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The Pastry Journal, Published on 8/12/26

Where Curiosity Leads: Chef Leonair Dorsey at Gracious Bakery, New Orleans

While in New Orleans for the Americas Selection of the Coupe du Monde de la Pâtisserie, our team had the opportunity to step outside the competition and meet some of the professionals who contribute to the city’s vibrant pastry scene.
One of those visits brought us to Gracious Bakery, a neighbor...

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The Pastry Journal, Published on 8/10/26

La Boulangerie: French Craft, New Orleans Tradition & Chocolate at the Heart of the Kitchen

While in New Orleans for the Pastry World Cup Americas Selection, our team had the opportunity to step beyond the competition floor and visit some of the professionals who make the city’s culinary scene so distinctive. One of those stops brought us to La Boulangerie, a longtime member of our Cerc...

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Meet The Chef, Published on 7/27/26

Chef Oksana Kuryanovich

In the Meet The Chef series, discover a Cercle V chef, learning their background, inspirations, and ideas. Enjoy the in-depth Q&A with each chef along with an exclusive recipe.

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Events, Published on 7/25/26

The 2026 Americas Selection of the Pastry World Cup Crowns Its Four Finalists

On July 25, 2026, seven teams from across the Americas gathered at the Ernest N. Morial New Orleans Convention Center for the Americas Selection of the Pastry World Cup. Held during the Louisiana Restaurant Association Showcase, the competition brought together Argentina, Brazil, Ecuador, Mexico,...

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Events, Published on 7/16/26

Valrhona Brings Together Pastry Icons Pierre Hermé & Dominique Ansel in New York

This July, Valrhona is honored to welcome Pierre Hermé to New York City for a series of exceptional moments celebrating creativity, transmission, and the future of pastry. From July 21 to 26, this special program will bring together some of the most influential voices in the industry, culminating...

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Events, Published on 5/26/26

Valrhona Celebrates Chef Eunji Lee, North America’s Best Pastry Chef 2026

At Valrhona, we believe one of our most important roles is to champion the pastry chefs who shape the future of our craft. Their work moves pastry forward not only through technical excellence, but through vision, emotion, and cultural perspective. That is why we are proud, once again, to serve a...

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Products, Published on 4/28/26

Manjari 64% Named Top Chocolate Bar in The New York Times

Some recognitions resonate far beyond a ranking. They affirm a product’s place not only in the market, but in the minds and hands of the professionals who shape taste.

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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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