fouet close

Inscrivez-vous à l’académie condifa et bénéficiez
de tous les avantages liés à l’Académie !

Nos idées recettes

Plus de 400
fiches recettes

Nos gestes de chefs

Pas à pas en vidéo

Nos nouveaux produits

Proposés par nos marques
d’excellence
Je m’inscris
salt
Learn more >
Learn more >
Learn more >
Learn more >
Learn more >
Learn more >
Learn more >
Trouver un contact
Être rapellé >

our partners

For 25 years, Condifa, through its brands and its teams, has been exchanging with pastry, bakery, ice cream and catering professionals to stay at the heart of trends and provide you with the appropriate answers in terms of products and advice.

Over the course of the meetings, privileged links were forged with actors of choice, active in the profession, as individuals, training schools, associations or even international competitions.

French craftsperson of the year

Associations

Gourmet tradition

The purpose of the Tradition Gourmande association is to bring together established pastry chefs, recognized as being authoritative in their art. The activity of Pastry Chef may include activities of Chocolatier, Confectioner, or Ice Cream Maker, possibly extended by activities of Caterer or Baker.

The bread ambassadors

The purpose of this association is to defend and promote traditional artisan bread and promote its nutritional and gastronomic values in France and abroad. Agrano has been supporting the association since 2010, notably with the active organic liquid sourdough Levafresh and the organic fresh yeast Bioréal. Two products recommended by the Bread Ambassadors.

The 2021 French pastry team

ancel, Sébalcé and cresco accompanied the “2021 French Pastry Team” during their preparation for the “2021 Pastry World Cup”. The members of the team, coached by Stéphane Glacier, have opted for quality and excellence by choosing for their preparation products such as: Vanilla Extract Tahitensis Sébalcé, Kerman Cresco Pistachio Paste, Pastry Cream with hot Super old…

Competitions

The Mondial du Pain, a competition organized by the Ambassadors of bread every two years, aims to appreciate the professional know-how of participants of international origin, to demonstrate to a wide audience, the evolution and progress of the ‘Art Boulanger, to give new ideas in terms of gastronomy, nutrition and to stimulate young people in the profession. Condifa through the Agrano brand has been an official partner of the competition since 2010.

L’Académie Condifa

OUR RECIPE IDEAS

Plus de 400 fiches recettes

OUR CHEF'S GESTURES

Step-by-step videos

OUR NEWS PRODUCTS

Offered by our brands