the smart confectioner
Recipe – Babà with raspberries and pistachios
• Dessert made by Pastry Chef Mirela Cață as part of the project "Masters of the White Art Invite You to the Baking Show". Recipe – Babà with Raspberries and Pistachios From the ingredients below you will obtain...
Vin' la Pizza: technology, tastes and strategy, in a concentrated format at Baking Show
• Between October 21-22, 2026, the Baking Show space at the Nova Pan headquarters in Brașov hosts Vin' la Pizza, an event designed for professionals from pizzerias, bakeries, pastry shops and the pizza industry...
Mihai Todor, brand manager of Cofetarul Isteț, about education, partnerships and the challenges of the confectionery industry, in an interview with ANBCT
• Mihai Todor, brand manager of Cofetarul Isteț (part of the Nova Pan Group), recently gave an interview to the National Association of Chefs and Confectioners in Tourism (ANBCT), in which he spoke about the role...
Practical course with Alexandre Bourdeaux in Brașov: Current trends in desserts for events – a Baking Show success
• On July 1 and 2, 2026, the Nova Pan headquarters in Brașov hosted an exceptional practical course held by the renowned Belgian Maître Chocolatier and Pastry Chef Alexandre Bourdeaux,...
Recipe – Pavlova with lime and passion fruit
• Pastry Chef Simona Preda, from Limón restaurant, prepared for us for the project "Masters of White Art invite you to the Baking Show" a dessert based on meringue, mascarpone and passion fruit. Ingredients: • Cream...
Alexandre Bourdeaux comes to Brașov: desserts for events, in single-portion format
• Belgian Maître Chocolatier and Pastry Chef Alexandre Bourdeaux, one of the most respected international specialists in the field of high-class confectionery and chocolate, will hold an intensive practical course in Brașov...
Recipe – Sourdough Bread with Sundried Tomatoes
• Because bread holds a very important place in Romanian gastronomy, chef Liviu Preda, from the Limon restaurant, invites us, within the Arta Albă video project, to make a bread with...
The new standard in cookie production: the balance between indulgence, cost and conscious choices
• Cookies have always been a constant presence in confectionery and bakery — familiar, versatile and easy to integrate into any offering. It is precisely this simplicity that has transformed them into a stable and profitable category. Today...
