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For 25 years, Condifa, through its brands and dedicated teams, has engaged with professionals to remain at the forefront of trends and provide you with tailored solutions in products and advice.
Throughout our meetings, we have established strong connections with key players in the industry, including professionnals, training schools, associations, and international competitions.
Gourmet tradition
The Tradition Gourmande association aims to unite established pastry chefs who are recognized as authorities in their craft. The role of a pastry chef may include activities as a chocolatier, confectioner, or ice cream maker, and may also extend to include catering or baking.
The bread ambassadors
This association aims to protect and promote traditional artisan bread, highlighting its nutritional and gastronomic value both in France and internationally. Agrano has supported the association since 2010, particularly through its active organic liquid sourdough Levafresh and the organic fresh yeast Bioréal – two products endorsed by the Bread Ambassadors.
The 2021 French pastry team
ancel, Sébalcé, and Cresco supported the 2021 “French Pastry Team” in their preparations for the 2021 “Pastry World Cup”. Under the guidance of coach Stéphane Glacier, the team pursued quality and excellence, selecting products such as: the Vanilla Extract Tahitensis by Sébalcé, the Kerman Cresco Pistachio Paste, and the Super Hot-Process Pastry Cream…
The Mondial du Pain, a contest organized by the Ambassadors of Bread, celebrates the professional expertise of international participants. It showcases the evolution and progress of the baking arts to a wide audience, introduces new ideas in gastronomy and nutrition, and inspires young professionals in the field. Since 2010, Condifa, through the Agrano brand, has proudly served as an official partner of the competition.
L’Académie Condifa