Since 1991, Panaderia y Pasteleria Peruana is a technical magazine in Spanish, leader in the baking industry and related in Peru and South America . The magazine is distributed in bakeries, pastry shops, hotels, restaurants, coffee shops, snacks, catering business, retails (supermarkets, hipermarkets), and others.
Publication for operators in the bakery sector. Detailed reports on new trends, technologies for baking, machinery, marketing and sales strategies, industry trends and reports on exhibitions, conferences and events.
A trade publication delivered bi-monthly to 32,000 dessert professionals consisting of pastry chefs, frozen dessert retailers, chocolatiers, bakers, caterers and other industry professionals to promote, and enhance the culture of desserts and baking in North America.
Bimonthly magazine facilitating the development of the coffee, tea, and ice cream industries throughout Asia. Printed in Chinese, English, Korean and Thai and distributed throughout Asia, CT&I serves as a medium for food and beverage service professionals across the continent to share their news, experiences, and knowledge - to learn from and build upon the successes of one another. As such, CT&I regularly publishes interviews with independent, franchise, and chain business owners, expert advice from seasoned professionals, and the latest industry news, within and without Asia
Indonesian Magazine started in January 2011 as Bakery Magazine and then changed to be BARECA MAGAZINE (Bakery, Resto, Cafe) in January 2014 to cover and provide the bakery-restaurant-cafe owners in Indonesia and all over the world about raw material, ingredients, process, success story, profile as well as market intelligent. With more than ten thousands of readers every month and 8,0000 facebook followers and also equipped with baking center facility in our office, a leading information provider and partner for hundreds of bakery-restaurant and cafe related business.
Austrian journal for independent confectioners. It provides information on trends, products for the pastry sector in Austria and abroad, training, news about international fairs.
Cukiernictwo i Piekarstwo (Confectionery and Baking) is a highly specialized Polish magazine focused on baking, confectionery and ice-cream making, which reaches a wide database of recipients that has been gathered for 20 years of the magazines functioning. High quality and the many contributors among trade magazines on the market in Poland.
French monthly magazine aimed at French pastry chefs, bakers, ice cream makers, chocolatiers, suppliers of catering to the national and international level
Technical magazine in Spanish published by Publitec Argentina, specialized in Ice Cream and Bakery distributed throughout Latin America.
Brazilian magazine issued by Publitec Brazil, distributed in Brazil and all Portuguese-speaking countries.
The Russian Magazine "World of ice-cream and quick-frozen foods" is an informative and practical magazine about modern technologies and technique, raw materials, ingredients, packaging and auxiliary materials for production, transportation, storage, distribution of products.
DULCYPAS Spanish magazine devoted to Professional Pastry and Bakery. Distribution: National and International. 16 issues per year
W Piekarni, W Cukierni (In Bakery, In Confectionery Store) Polish monthly magazine for bakery, confectionery (pastry), ice-cream (gelato) and coffee business in Poland. Target group owners of of bakery, confectionery and ice-cream (gelato) plants and parlours in Poland, craftsmen, food technologies, decision makers.
China Ice Cream is the Chinese professional magazine on Chinese ice cream market. It was founded in 2010, it has 20, 000 professional readers among which entrepreneurs, dealers, researchers and consumers.
Hospitality News Middle East is a bi-monthly magazine published by Hospitality Services s.a.r.l. that covers the hospitality and foodservice industries in the Levant and beyond.
The magazine of haute patisserie: a biannual magazine in English aimed at the professionals of sweet and savory pastry, chocolate and desserts.
French bi-monthly magazine for the world of chocolate artisans and pastry chefs.
RASSEGNA ALIMENTARE is a bimontly magazine, issued since 1981. In italian, it is an outline of technologies, machines and plants for food and beverage industry. It is circulated, on a rotation basis, to more than 18.000 italian food industries and to more than 5.133 plants manufacturers. The magazine is distributed to the main trade fairs of the sector in Italy.
GOSTINEC is a Slovenian magazine that specializes in gastronomic and tourist activities and is published since 2007. Magazine is sent to more than 9.000 adresses of Slovenian hotels, restaurants, bars, patisseries etc. GOSTINEC is one of the most read specialized catering magazines in Slovenia and is published every two months.
Sekai no kashi PCG is japanese-language confectionery magazine. This magazine was first published in 1969, since when it has become an indispensable source of information on technical subjects for all Japanese practitioners,professional and amateur,of confectionery.
The Greek magazine The Baker and his Work focuses on bakery, confectionery and snack industry in Greece. It addresses technical issues, the national and international markets, providing information, reports, essays and recipes finals. It is addressed to bakers and confectioners, and is published on a bimonthly basis
The Hong Kong Bakery and Confectionery Association Limited is a non-profit making organization. It issues the magazine Todays Baking which is published every 2 months for our members only (not for sale). The first issue was published in December 1988. It is dedicated to Hong Kong and PRC hotels , bakeries, suppliers, advertisers and our members in Hong Kong and overseas. The topics covered are marketing, practical and theory, training, events, recipes, products and materials.
Serbian specialized magazine to the world of baking for millers and bakers, distributed in Serbia and neighboring countries.
A.W.E - All World Food Exhibitions Directory introduces the packing and food exhibitions all over the world, provides reports on the scales, places, themes and scientific advancement of the exhibitions to know the market trend without going to the exhibitions personally.
Gelato&barpasticceria PuntoIt is considered the first trend magazine on the artisal gelato and pastry. From 2011 another magazine appeared on the scene: PuntoItaly in English and in 2014 the new magazine gelato.cafe'.konditorei PuntoDe in German.
Polish magazine specialized in confectionery, bakery and ice cream (since 1953).
Quarterly technical journal, in Russian and Chinese. It offers a panorama of suppliers of technology and raw materials for the food and beverage industry. Distributed in Russia and China.
The Dutch magazine IJs! (Gelato!) is a magazine for all artisanal gelato makers in the Netherlands. Besides indept discussions and practical tips are things like fresh appearence, freezing, chilling, climate energy, equipment, interior, taks and packaging discussed. It is the leading magazine in the Netherlands. Especially for the visitors of Sigep who are interested in the content of this magazine, we have translated several articles from the past. http://www.vakbladijs.nl/dossiers/english-version/
Baker&Confectioner is a specialized magazine from Belarus devoted to the development of bakery, confectionery, flour-and-cereals and macaroni industries. It provides information about the domestic market of bread making; analytical reviews, novelties of the equipment, technology, raw materials, packaging, the advanced foreign experience, reportings from exhibitions, seminars, conferences.The magazine is a guide in the sphere of bread making and confectionery manufacturers.
UK trade magazine for members of the Ice Cream Alliance. 11 magazines are issued every to inform members of products, services, legal and technical information and relevant news within the industry.
ARTE HELADERO Spanish magazine devoted to the Ice-Cream industy, distribution and hotellerie distribures nationally and internationally. 5 issues per year.
Italianicious is a cultural love affair, aiming to bring together the love of all things Italian from the traditions of food and wine, the arts, and distinctive and cutting edge style, to the unique and iconic locations that Italy has to offer.
Indian magazine with special emphasis on technology, recipes, equipments, new trends and new products and technical know from the world of bakery to the customers' fingertips.
The Association of Japanese Ice Cream Parlours is the only association in Japan, where more than 100 ice cream shops work together in activities that contribute to the development of this market sector.
Food Processing industry magazine is a Bulgarian monthly magazine with more than 60-year publishing history. In food business and science - information about the development of new technologies, science, trends, legislation, quality and food safety, packaging, distribution, trade, EU requirements, consumer health, new products, etc
Global Coffee Review is an international business magazine dedicated to the coffee industry. Global Coffee Review features interviews with the leaders of top performing companies, in-depth reports from international correspondents and insightful marketing intelligence. Global Coffee Review is dedicated to delivering the highest quality content.
Brutarul in Romanian means "baker/confectioner": the magazine for the Romanian bakery and pastry industry free of charge. Brutarul-Cofetarul is distributed free of charge in 8.800 copies for free, all across Romania and the Republic of Moldova.
Weekly publication reaches all sectors of the Austrian bakery. Economics, marketing, recipes, training, management.
Monthly magazine specialized in the artisan bakery industry in Germany, Austria and Switzerland with examples of production and sales, practical advice to improve the quality through reports by management. Updated news on the snack-coffee sector.
Pastry & Baking North America is the regions de facto trade publication serving the hard working foodservice professionals responsible for the sweeter side of the menu. Each issue is packed with recipes, demos, news, and the latest techniques presented by our world renowned panel of Guest Contributors. With an educational and instructional editorial focus, we strive to address topics critical to the professional development of our readership that consists primarily of pastry chefs, executive chefs, artisan bakers, retail bakers, chocolatiers, and dessert entrepreneurs. ________________________________________
Bimonthly bilingual magazine (Arabic / English) of the Egyptian Chefs Association, with estimated audience of 12,000 readers who work in the hospitality industry in Egypt.
German magazine specialized in cafe, pastry and ice cream. New trends and techniques are shown in special editions. Reportages on shops and artists of the dessert artisanal production, full of recipes.