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Tokyo pastry chef Asako Iwayanagi on seasonal parfaits built on one sorbet and one gelato, training her team at Carpigiani Gelato University, and blurring sweet and savoury. Watch the video, then read the key points.
A Japanese dairy family turns its own milk into gelato, soft serve, yoghurt and cheese, with free-roaming cows and Carpigiani machines. Watch the video, then read the key points.
From one Darlinghurst shop to stores across Australia: Gelato Messina founder Nick Palumbo on central pasteurising, fresh churning in every store and three decades with Carpigiani. Watch the video, then read the key points.
“Faced with the task of producing a wine flavoured ice-cream at high volumes in event settings would have never come to realisation
The gifted people at Rochelle Adonis create cakes and confections that close your eyes and widen your smile. From fine handcrafted cakes, tarts,
Adriano Zumbo is one of Australia’s most celebrated patissiers. This country boy’s first taste of the sweet life was raiding the lollies