@tanstack/cta-framework-react-cra 0.44.3 → 0.45.0

package/add-ons/ai/info.json

@@ -0,0 +1,46 @@
+{
+  "name": "AI",
+  "description": "TanStack AI integration and examples.",
+  "phase": "add-on",
+  "modes": ["file-router"],
+  "type": "add-on",
+  "priority": 60,
+  "link": "",
+  "routes": [
+    {
+      "icon": "MessagesSquare",
+      "url": "/demo/ai-chat",
+      "name": "Chat",
+      "path": "src/routes/demo/ai-chat.tsx",
+      "jsName": "AIChatDemo"
+    },
+    {
+      "icon": "ImageIcon",
+      "url": "/demo/ai-image",
+      "name": "Generate Image",
+      "path": "src/routes/demo/ai-image.tsx",
+      "jsName": "AIImageDemo"
+    },
+    {
+      "icon": "ChefHat",
+      "url": "/demo/ai-structured",
+      "name": "Structured Output",
+      "path": "src/routes/demo/ai-structured.tsx",
+      "jsName": "AISturcturedDemo"
+    }
+  ],
+  "integrations": [
+    {
+      "type": "header-user",
+      "path": "src/components/demo-AIAssistant.tsx",
+      "jsName": "TanChatAIAssistant"
+    },
+    {
+      "type": "devtools",
+      "path": "src/lib/ai-devtools.tsx",
+      "jsName": "AiDevtools"
+    }
+  ],
+  "dependsOn": ["start", "store"],
+  "variables": []
+}

package/{examples/tanchat → add-ons/ai}/package.json

@@ -11,6 +11,6 @@
     "highlight.js": "^11.11.1",
     "streamdown": "^1.6.5",
     "lucide-react": "^0.544.0",
-    "zod": "^4.1.11"
+    "zod": "^4.3.5"
   }
 }

package/examples/events/README.md

@@ -0,0 +1,110 @@
+# Events Example - Haute Pâtisserie 2026
+
+A beautiful pastry conference website built with TanStack Start and Netlify, featuring:
+
+- **Speakers & Sessions**: Managed with content-collections for easy markdown-based content
+- **Conference Schedule**: Day-by-day timeline of all sessions
+- **AI Assistant (Remy)**: An AI-powered chat assistant to help attendees navigate the conference
+- **Elegant Dark Theme**: Custom typography with Playfair Display and copper/gold accents
+
+## Features
+
+### Content Management
+- Speaker profiles with bios, awards, and specialty information
+- Session details with topics, duration, and speaker attribution
+- All content in markdown files using content-collections
+
+### AI-Powered Assistance
+- Chat with "Remy" the culinary assistant
+- Search for speakers and sessions by topic
+- Get recommendations based on interests
+- Supports multiple AI providers (Anthropic, OpenAI, Gemini, Ollama)
+
+### Routes
+- `/` - Home page with featured speakers and sessions
+- `/schedule` - Conference schedule with day-by-day timeline
+- `/speakers` - All speakers grid
+- `/speakers/:slug` - Individual speaker detail page
+- `/talks` - All sessions grid
+- `/talks/:slug` - Individual session detail page
+
+## Getting Started
+
+```bash
+# Create a new project with this example
+npx netlify-cta my-conference --example events
+
+# Navigate to the project
+cd my-conference
+
+# Install dependencies
+pnpm install
+
+# Start the development server
+pnpm dev
+```
+
+## AI Configuration
+
+To use the AI assistant, set one of the following environment variables:
+
+```bash
+# Anthropic (Claude)
+ANTHROPIC_API_KEY=your-key-here
+
+# OpenAI
+OPENAI_API_KEY=your-key-here
+
+# Google Gemini
+GEMINI_API_KEY=your-key-here
+
+# Ollama (local, no API key needed)
+# Just ensure Ollama is running locally
+```
+
+The assistant will automatically use the first available provider.
+
+## Customization
+
+### Adding Speakers
+Create a new markdown file in `content/speakers/`:
+
+```markdown
+---
+name: "Chef Name"
+title: "Executive Pastry Chef"
+specialty: "French Pastry"
+restaurant: "Restaurant Name"
+location: "City, Country"
+headshot: "speakers/chef-name.jpg"
+awards:
+  - "Award 1"
+  - "Award 2"
+---
+
+Bio content here...
+```
+
+### Adding Sessions
+Create a new markdown file in `content/talks/`:
+
+```markdown
+---
+title: "Session Title"
+speaker: "Chef Name"
+duration: "90 minutes"
+image: "talks/session-image.jpg"
+topics:
+  - "Topic 1"
+  - "Topic 2"
+---
+
+Session description here...
+```
+
+## Theme
+
+The example uses a custom dark theme with:
+- **Font**: Playfair Display (display) and Cormorant Garamond (body)
+- **Colors**: Copper and gold accents on a dark charcoal background
+- **Effects**: Elegant card hover animations, grain texture overlay

package/examples/events/assets/content/speakers/andre-costa.md

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+---
+name: "André Costa"
+title: "Master Confeiteiro"
+specialty: "Portuguese Pastries & Mediterranean Breads"
+restaurant: "Pastelaria Ouro"
+location: "Lisbon, Portugal"
+headshot: "speakers/andre-costa.jpg"
+awards:
+  - "Portuguese National Gastronomy Prize 2020"
+  - "Pastéis de Belém Certified Master"
+  - "European Baker of the Year 2019"
+---
+
+André Costa is the guardian of Portugal's rich pastry heritage and an ambassador for Mediterranean bread traditions. His life's work has been dedicated to preserving, perfecting, and sharing the techniques behind iconic Portuguese sweets — from the legendary pastel de nata to the lesser-known regional treasures that deserve global recognition.
+
+André's training began at age sixteen at Pastéis de Belém, the historic Lisbon bakery that has guarded the original pastel de nata recipe since 1837. For twelve years, he worked within their closely guarded production, eventually becoming one of only a handful of people entrusted with the complete, secret recipe. The discipline and precision required to produce thousands of identical custard tarts daily became the foundation of his craft.
+
+But André's curiosity extended beyond Lisbon. He spent years traveling the Mediterranean coast — from the Algarve to Morocco, Sicily to Lebanon — studying the bread traditions that connect these cultures. He became fascinated by how similar techniques evolved differently across regions, and how the sea, the wheat, and the olive oil created distinct but related culinary identities.
+
+Pastelaria Ouro, opened in Lisbon's Alfama district in 2018, showcases both Portuguese classics and André's Mediterranean discoveries. The morning pastry case features perfect pastéis de nata alongside Sicilian brioche, Moroccan msemen, and his own creations that blend traditions. The afternoon bread service offers naturally leavened loaves baked in a wood-fired oven built to his specifications.
+
+André is also a passionate historian, having written two books on Portuguese pastry traditions and consulting for UNESCO on the cultural preservation of Mediterranean baking heritage.

package/examples/events/assets/content/speakers/hans-mueller.md

@@ -0,0 +1,22 @@
+---
+name: "Hans Mueller"
+title: "Master Baker"
+specialty: "Viennoiserie & Laminated Doughs"
+restaurant: "Das Brotwerk"
+location: "Munich, Germany"
+headshot: "speakers/hans-mueller.jpg"
+awards:
+  - "German Master Baker Certification"
+  - "Coupe du Monde de la Boulangerie Silver 2016"
+  - "Austrian Chamber of Commerce Gold Medal"
+---
+
+Hans Mueller represents the sixth generation of his family to pursue the art of baking, carrying forward a tradition that began in a small Austrian village in 1847. His mastery of laminated doughs — the painstaking process of folding butter into dough to create hundreds of flaky layers — is considered unparalleled in the German-speaking world.
+
+Hans's formal training began at age fourteen as an apprentice in his father's bakery in Salzburg. He later refined his skills at the prestigious bakery of the Vienna State Opera, where he spent eight years supplying pastries for intermission service and exclusive galas. The pressure of producing hundreds of perfect croissants and Kipferl daily, with no margin for error, forged his legendary precision.
+
+What sets Hans apart is his scientific approach to an ancient craft. He has collaborated with food scientists at the Technical University of Munich to study the crystalline structure of butter at various temperatures, the gluten networks in different flour types, and the fermentation kinetics that create flavor. His findings have been published in academic journals and have influenced professional bakers worldwide.
+
+Das Brotwerk, his Munich bakery and teaching academy, opened in 2017. The space features a glass-walled production kitchen where visitors can observe the lamination process in real-time. His signature "288-Layer Croissant" — a technical feat requiring three days of preparation — has been called "the platonic ideal of the form" by *Die Zeit*.
+
+Hans is also dedicated to preserving traditional Germanic baking techniques, maintaining an archive of historical recipes and training the next generation in methods that might otherwise be lost.

package/examples/events/assets/content/speakers/isabella-martinez.md

@@ -0,0 +1,22 @@
+---
+name: "Isabella Martinez"
+title: "Head Baker & Founder"
+specialty: "Artisan Bread & Sourdough"
+restaurant: "Madre Masa"
+location: "San Francisco, USA"
+headshot: "speakers/isabella-martinez.jpg"
+awards:
+  - "San Francisco Chronicle Rising Star 2021"
+  - "Bread Bakers Guild of America Master Baker"
+  - "Slow Food Presidium Recognition"
+---
+
+Isabella Martinez's love affair with bread began in her grandmother's kitchen in Mexico City, where she learned that bread is more than sustenance — it's culture, community, and love made tangible. That foundation led her on a journey through the world's great bread traditions, ultimately landing at San Francisco's legendary Tartine Bakery.
+
+During her four years at Tartine, Isabella immersed herself in the art and science of long-fermentation breads. She developed an obsession with understanding the living ecosystems within sourdough starters, eventually cultivating over twenty distinct cultures from around the world, each with unique flavor profiles and characteristics.
+
+Her technical mastery is matched by her commitment to sustainable sourcing. Isabella works directly with small-scale grain farmers throughout California and Mexico, championing heritage wheat varieties that were nearly lost to industrial agriculture. Her "Oaxacan Heritage Loaf," made with ancestral Mexican wheat and local California grains, has become a symbol of the neo-locavore bread movement.
+
+Madre Masa, which Isabella founded in 2019 in San Francisco's Mission District, operates as both bakery and community hub. The space hosts weekly bread-making workshops, partners with local food banks, and has become a gathering place for the Bay Area's food community. Her naturally leavened pizza, served only on weekend evenings, regularly draws three-hour waits.
+
+Isabella believes that bread connects us to millennia of human history and that every loaf tells a story of the land, the grain, and the hands that shaped it.

package/examples/events/assets/content/speakers/kenji-nakamura.md

@@ -0,0 +1,22 @@
+---
+name: "Kenji Nakamura"
+title: "Creative Director of Pastry"
+specialty: "Japanese-French Fusion"
+restaurant: "Umami Flour"
+location: "Kyoto, Japan"
+headshot: "speakers/kenji-nakamura.jpg"
+awards:
+  - "Asia's Best Pastry Chef 2022"
+  - "James Beard Rising Star 2018"
+  - "Tokyo Pastry Academy Distinguished Alumni"
+---
+
+Kenji Nakamura stands at the fascinating intersection of Japanese precision and French artistry. His unique perspective emerged from a childhood spent between his grandmother's traditional wagashi shop in Kyoto and summers visiting his aunt's Parisian boulangerie — an upbringing that would define his revolutionary approach to pastry.
+
+After formal training at the Tokyo Pastry Academy, Kenji sought to deepen his French technique at Pierre Hermé Tokyo, where he spent five transformative years. There, he began experimenting with umami-forward flavor profiles in desserts — miso caramel, toasted nori chocolate, and yuzu integrated into classic French preparations.
+
+His creations challenge Western notions of sweetness while honoring both traditions. The "Matcha Millefeuille" — layers of impossibly thin, crisp pastry with ceremonial-grade matcha cream and white chocolate miso — has been called "a masterpiece of cultural synthesis" by the *Japan Times*.
+
+In 2020, Kenji opened Umami Flour in a converted machiya townhouse in Kyoto's historic Gion district. The space blends minimalist Japanese aesthetics with the warmth of a French salon de thé. His tasting menu of eight courses explores the full spectrum of umami in desserts, from subtle to profound, and has earned three stars from the Michelin Guide Japan.
+
+Kenji's philosophy centers on "finding harmony between cultures without erasing either" — a principle that guides both his recipes and his teaching.

package/examples/events/assets/content/speakers/marie-dubois.md

@@ -0,0 +1,20 @@
+---
+name: "Marie Dubois"
+title: "Executive Pastry Chef"
+specialty: "French Pastry & Tarts"
+restaurant: "Pâtisserie Célestine"
+location: "Paris, France"
+headshot: "speakers/marie-dubois.jpg"
+awards:
+  - "Meilleur Ouvrier de France 2019"
+  - "World Pastry Cup Gold Medal 2017"
+  - "Relais Desserts Member"
+---
+
+Marie Dubois has been crafting exquisite French pastries for over two decades, earning her place among the world's most celebrated pâtissiers. Her journey began at the prestigious Le Cordon Bleu in Paris, where she graduated top of her class before apprenticing at Maison Ladurée under their master pastry team.
+
+After eight years perfecting the art of delicate French confections, Marie joined the legendary Pierre Hermé Paris, where she helped develop new flavor combinations that would become instant classics. Her innovative approach to traditional French pastry caught the attention of the culinary world, leading to features in *Bon Appétit*, *Saveur*, and the *New York Times*.
+
+In 2018, Marie opened Pâtisserie Célestine in the heart of Paris's 6th arrondissement. The intimate shop has since earned two Michelin stars for its attached restaurant and is consistently ranked among the top pastry destinations in Europe. Her signature creation, the "Tarte Céleste" — a delicate fusion of caramelized fig, honey lavender cream, and a buttery sablé crust — has become a pilgrimage-worthy destination for pastry lovers worldwide.
+
+Marie is known for her meticulous attention to detail, her insistence on seasonal ingredients, and her ability to elevate simple French classics into transcendent experiences. She has mentored over thirty pastry chefs who now lead kitchens across three continents.

package/examples/events/assets/content/speakers/priya-sharma.md

@@ -0,0 +1,22 @@
+---
+name: "Priya Sharma"
+title: "Pastry Innovation Director"
+specialty: "Molecular Pastry & Modern Techniques"
+restaurant: "Mithai Modern"
+location: "Mumbai, India"
+headshot: "speakers/priya-sharma.jpg"
+awards:
+  - "World's 50 Best Restaurants Star Pastry Chef 2023"
+  - "Culinary Institute of America Leadership Award"
+  - "Forbes 30 Under 30 - Food & Beverage"
+---
+
+Priya Sharma is redefining the boundaries of pastry through her fearless fusion of cutting-edge molecular techniques with traditional Indian sweets. Her work transforms the familiar flavors of mithai — the beloved sweets of the Indian subcontinent — into avant-garde experiences that challenge and delight.
+
+Priya's unconventional path began with a degree in biochemistry from the Indian Institute of Science before she pivoted to pursue her culinary passion at the Culinary Institute of America. Her scientific background proved invaluable during her time at Alinea in Chicago, where she spent three years on the pastry team, mastering techniques like spherification, gelification, and cryogenic preparations.
+
+She further honed her craft at El Celler de Can Roca in Girona, Spain, working alongside Jordi Roca in what many consider the world's most innovative pastry kitchen. There, she began conceptualizing how these modernist techniques could transform Indian desserts — imagining gulab jamun as edible perfume, jalebi as crystalline sculpture, and kulfi reimagined through liquid nitrogen.
+
+Mithai Modern, her Mumbai restaurant opened in 2021, serves a twenty-course dessert tasting menu that takes diners on a journey through India's sweet traditions — deconstructed, reconstructed, and elevated through technology. Her "Chai Clouds" — aromatic spheres that burst with concentrated masala chai flavor — have become iconic.
+
+Priya is passionate about making molecular gastronomy accessible, frequently publishing her techniques and teaching workshops that demystify the science behind the spectacle. She believes innovation should honor tradition, not replace it.

package/examples/events/assets/content/talks/croissant-lamination-secrets.md

@@ -0,0 +1,39 @@
+---
+title: "Croissant Lamination Secrets"
+speaker: "Hans Mueller"
+duration: "150 minutes"
+image: "talks/croissant-lamination-secrets.jpg"
+topics:
+  - "Croissants"
+  - "Lamination"
+  - "Viennoiserie"
+---
+
+Hans Mueller opens the door to his glass-walled kitchen for an unprecedented deep dive into laminated dough. This extended masterclass reveals the science, technique, and obsessive attention to detail behind his legendary 288-layer croissant.
+
+## What You'll Learn
+
+**The Science of Lamination**
+Hans has collaborated with food scientists to understand exactly what happens during lamination at the molecular level. Learn why butter temperature matters down to the degree, how gluten networks interact with fat layers, and the physics of steam expansion that creates those honeycomb interiors.
+
+**Détrempe: The Foundation**
+The dough itself sets the stage for everything that follows. Hans demonstrates his approach to mixing, explaining his flour choices, hydration levels, and the brief fermentation that develops flavor without compromising structure.
+
+**The Beurrage: Butter Block Preparation**
+Selecting and preparing butter is where many croissants fail before they've begun. Hans shares his butter blend (yes, he combines varieties), his method for creating a perfectly pliable block, and how to match butter and dough temperatures for seamless integration.
+
+**Folding Technique**
+Watch as Hans performs his signature fold sequence, explaining each turn, each rest period, and how to recognize when your dough is speaking to you. He'll address common problems — butter breaking through, layers merging, uneven thickness — and their solutions.
+
+**Shaping & Proofing**
+From rolling the final sheet to cutting perfect triangles and forming the classic crescent shape. Hans discusses proofing temperatures and times, and how to know when your croissants are ready for the oven.
+
+## Live Demonstration
+
+Hans will laminate dough in real-time, narrating each step and taking questions. Pre-laminated dough will be available for participants to practice shaping.
+
+## Who Should Attend
+
+This session is designed for serious pastry professionals and ambitious home bakers who are ready to invest the time required for true mastery. Prior experience with laminated doughs is helpful but not required — only patience and dedication.
+
+*"The croissant demands everything from the baker — time, precision, attention. In return, it offers transcendence."* — Hans Mueller

package/examples/events/assets/content/talks/french-macaron-mastery.md

@@ -0,0 +1,39 @@
+---
+title: "French Macaron Mastery"
+speaker: "Marie Dubois"
+duration: "120 minutes"
+image: "talks/french-macaron-mastery.jpg"
+topics:
+  - "Macarons"
+  - "French Pastry"
+  - "Confections"
+---
+
+Marie Dubois confronts the pastry world's most temperamental confection: the French macaron. In this comprehensive session, she shares the methods that produce consistent, beautiful macarons at Pâtisserie Célestine — and troubleshoots the many ways they can go wrong.
+
+## What You'll Learn
+
+**Understanding Macaron Science**
+Why are macarons so finicky? Marie explains the science behind meringue stability, the role of almond flour particle size, and how humidity, temperature, and timing interact to determine success or failure. Understanding the "why" makes the "how" much easier.
+
+**French vs. Italian Meringue Method**
+Marie demonstrates both approaches, explaining when she chooses each method and why. You'll see the differences in technique, texture, and final result — and understand which approach might suit your kitchen environment.
+
+**The Perfect Macaronage**
+The moment of folding is where most macarons are won or lost. Marie shares her visual and tactile cues for knowing when the batter has reached the ideal consistency — that magical point between over-mixed and under-mixed.
+
+**Piping & Baking**
+From piping uniform circles to achieving the coveted "feet," Marie walks through her entire baking process. Learn her resting times, oven temperatures, and how to adjust for different environments and equipment.
+
+**Filling Philosophy**
+A macaron is only as good as its filling. Marie demonstrates several of her signature ganaches and buttercreams, discussing flavor pairing, texture balance, and how to match filling to shell color and flavor.
+
+## Troubleshooting Workshop
+
+Bring your macaron problems to Marie. She'll address common issues — hollow shells, cracked tops, missing feet, lopsided shapes — with specific solutions based on her years of professional production.
+
+## Who Should Attend
+
+Anyone who has ever sworn off macarons after too many failures, professionals looking to add macarons to their offerings, and bakers who want to understand these confections at a deeper level. Intermediate skill level recommended.
+
+*"The macaron teaches patience and precision. Master it, and every other pastry becomes simpler by comparison."* — Marie Dubois

package/examples/events/assets/content/talks/neapolitan-pizza-tradition-meets-innovation.md

@@ -0,0 +1,39 @@
+---
+title: "Neapolitan Pizza: Tradition Meets Innovation"
+speaker: "Isabella Martinez"
+duration: "90 minutes"
+image: "talks/neapolitan-pizza-tradition-meets-innovation.jpg"
+topics:
+  - "Pizza"
+  - "Bread"
+  - "Italian"
+---
+
+Isabella Martinez brings her sourdough expertise to one of the world's most beloved breads: Neapolitan pizza. This session explores how natural fermentation and artisanal approaches can elevate pizza while honoring — and sometimes gently challenging — traditional methods.
+
+## What You'll Learn
+
+**The Neapolitan Foundation**
+Before innovating, we must understand. Isabella breaks down the AVPN (Associazione Verace Pizza Napoletana) standards and why they exist — the specific flour types, hydration levels, fermentation times, and baking temperatures that define authentic Neapolitan pizza.
+
+**Natural Leavening for Pizza**
+Isabella pioneered the use of sourdough starters in her weekend pizza service at Madre Masa. Learn how she adapted her bread baking experience to pizza, managing fermentation times, adjusting hydration, and developing the complex flavors that set her pizzas apart.
+
+**Working with High Hydration Doughs**
+Neapolitan dough at 65-70% hydration presents unique handling challenges. Isabella demonstrates her approach to mixing, folding, and shaping these wet doughs without deflating or tearing — techniques that translate to any high-hydration bread baking.
+
+**Beyond the Margherita**
+While respecting tradition, Isabella explores how the Neapolitan framework can accommodate innovation. Seasonal toppings, unusual cheese selections, and flavor combinations that push boundaries while maintaining the essential character of Neapolitan pizza.
+
+**Home Oven Adaptation**
+Not everyone has access to a 900°F wood-fired oven. Isabella shares her methods for achieving excellent results in home ovens and on outdoor pizza ovens, adapting technique to equipment.
+
+## Live Demonstration
+
+Watch Isabella shape and bake pizzas in real-time, explaining her movements, timing, and decision-making throughout the process.
+
+## Who Should Attend
+
+Pizza enthusiasts, bread bakers curious about pizza, and anyone interested in understanding how traditional techniques can be thoughtfully evolved. All skill levels welcome.
+
+*"Pizza is bread at its most generous — sharing its surface with whatever the season offers."* — Isabella Martinez

package/examples/events/assets/content/talks/savory-breads-of-the-mediterranean.md

@@ -0,0 +1,39 @@
+---
+title: "Savory Breads of the Mediterranean"
+speaker: "André Costa"
+duration: "90 minutes"
+image: "talks/savory-breads-of-the-mediterranean.jpg"
+topics:
+  - "Bread"
+  - "Mediterranean"
+  - "Savory"
+---
+
+André Costa takes you on a journey around the Mediterranean Sea, exploring the savory bread traditions that have sustained cultures for millennia. From Portuguese broa to Moroccan msemen, this session celebrates the diversity and commonality of Mediterranean baking.
+
+## What You'll Learn
+
+**The Mediterranean Grain Tradition**
+André explores how geography, climate, and trade shaped bread cultures around the Mediterranean. Understanding these connections helps us appreciate why certain techniques developed in specific regions — and how they can inform our own baking today.
+
+**Portuguese Broa de Milho**
+Portugal's beloved corn bread predates the introduction of wheat and remains a staple of northern Portuguese cuisine. André demonstrates the traditional method, explaining how to achieve the dense, slightly sweet crumb that makes broa the perfect companion for caldo verde.
+
+**Moroccan Msemen**
+These layered, pan-fried flatbreads share surprising similarities with laminated Viennoiserie — a connection André discovered during his Mediterranean travels. Learn the hand technique for stretching the dough paper-thin and the folding method that creates flaky layers.
+
+**Focaccia Genovese**
+The art of focaccia lies in the olive oil — its quality, quantity, and application. André shares his approach to this seemingly simple bread, achieving the crispy-bottomed, dimpled, olive-oil-soaked perfection that defines Ligurian tradition.
+
+**Pide & Beyond**
+A brief exploration of Turkish pide and how Eastern Mediterranean traditions connect back to Portuguese influences, completing the circle around the sea.
+
+## Tasting Session
+
+Samples of each bread discussed will be available for participants to taste and compare, understanding how ingredients and technique create distinct regional characters.
+
+## Who Should Attend
+
+Ideal for bakers interested in expanding beyond French and American bread traditions, food historians, and anyone who believes that understanding bread is understanding culture. All skill levels welcome.
+
+*"The Mediterranean is connected by wheat, water, and olive oil — and by the hands that have shaped bread along its shores for thousands of years."* — André Costa

package/examples/events/assets/content/talks/sourdough-from-starter-to-masterpiece.md

@@ -0,0 +1,36 @@
+---
+title: "Sourdough: From Starter to Masterpiece"
+speaker: "Isabella Martinez"
+duration: "120 minutes"
+image: "talks/sourdough-from-starter-to-masterpiece.jpg"
+topics:
+  - "Sourdough"
+  - "Bread"
+  - "Fermentation"
+---
+
+Isabella Martinez invites you into the living world of sourdough — where flour, water, and time create something almost magical. This extended session covers the complete journey from cultivating a starter to pulling a perfectly blistered loaf from the oven.
+
+## What You'll Learn
+
+**Understanding Your Starter**
+Isabella maintains over twenty sourdough cultures from around the world. She'll explain the microbiology behind fermentation, how different flour types and environments create distinct flavor profiles, and share her daily feeding ritual that keeps her starters thriving for years.
+
+**The Science of Fermentation**
+Why does long fermentation create better bread? Isabella breaks down the enzymatic processes, the development of organic acids, and how time transforms simple ingredients into complex flavors. You'll learn to read the signs that tell you when your dough is ready.
+
+**Shaping & Scoring**
+The moment of truth: turning a mass of dough into a beautiful loaf. Isabella demonstrates her signature shaping techniques for boules and batards, and reveals how she approaches scoring — treating each loaf as a canvas for artistic expression.
+
+**The Bake**
+From oven temperature to steam injection, the final stage determines whether your loaf achieves that coveted ear, the crackled crust, and the open crumb structure. Isabella shares her methods for both professional deck ovens and home Dutch oven baking.
+
+## Hands-On Component
+
+Participants will work with pre-fermented dough to practice shaping and scoring techniques. Isabella will provide feedback on form and approach.
+
+## Who Should Attend
+
+Perfect for bread enthusiasts at any level who want to deepen their understanding of natural leavening. Whether you're troubleshooting your home starter or looking to add sourdough to your bakery menu, this session provides both scientific grounding and practical wisdom.
+
+*"Every loaf of sourdough carries within it the history of bread itself — a connection to every baker who came before."* — Isabella Martinez

package/examples/events/assets/content/talks/the-art-of-the-perfect-tart.md

@@ -0,0 +1,32 @@
+---
+title: "The Art of the Perfect Tart"
+speaker: "Marie Dubois"
+duration: "90 minutes"
+image: "talks/the-art-of-the-perfect-tart.jpg"
+topics:
+  - "Tarts"
+  - "French Pastry"
+  - "Technique"
+---
+
+Join Marie Dubois for an immersive journey into the soul of French pâtisserie — the tart. In this masterclass, Marie will reveal the techniques that have made her Tarte Céleste a destination dessert, breaking down each component from crust to crown.
+
+## What You'll Learn
+
+**The Foundation: Pâte Sucrée & Pâte Sablée**
+Marie will demonstrate her approach to creating two essential tart doughs. You'll understand why she chills her butter to exactly 4°C, how to achieve the ideal "sandy" texture in sablée, and the resting times that separate good crusts from transcendent ones.
+
+**Blind Baking Perfection**
+The difference between a soggy bottom and a crisp, golden shell lies in technique. Marie shares her method for achieving uniform baking, including her unconventional approach to pie weights and her timing secrets.
+
+**Filling Philosophy**
+From silky pastry cream to fresh fruit arrangements, Marie discusses how to balance flavors, textures, and visual appeal. She'll prepare her signature fig and honey lavender cream filling live, explaining each decision along the way.
+
+**Assembly & Finishing**
+The final touches transform a tart from homemade to haute cuisine. Learn Marie's glazing techniques, her approach to garnishing, and how she creates the signature "Célestine" finish.
+
+## Who Should Attend
+
+This session is ideal for pastry professionals looking to refine their technique, serious home bakers ready to elevate their craft, and anyone who believes that the tart is the highest expression of French pastry artistry. Intermediate skill level recommended.
+
+*"A tart is not a vessel for filling — it is a complete composition where every element must sing in harmony."* — Marie Dubois

package/examples/events/assets/content/talks/the-science-of-sugar.md

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+---
+title: "The Science of Sugar"
+speaker: "Priya Sharma"
+duration: "90 minutes"
+image: "talks/the-science-of-sugar.jpg"
+topics:
+  - "Molecular Gastronomy"
+  - "Sugar Work"
+  - "Science"
+---
+
+Priya Sharma merges her biochemistry background with pastry artistry to demystify sugar — the ingredient that defines confectionery. This session transforms abstract chemistry into practical knowledge that will change how you approach every sweet creation.
+
+## What You'll Learn
+
+**Sugar States & Stages**
+From thread to hard crack, sugar undergoes dramatic transformations as temperature rises. Priya explains exactly what's happening at the molecular level during each stage, why precise temperature control matters, and how to recognize stages by sight and sound when your thermometer fails.
+
+**Crystallization: Friend and Foe**
+Sometimes we want crystals (fondant, fudge); sometimes we don't (caramel, hard candy). Priya explores the science of nucleation and crystal growth, teaching you how to encourage or prevent crystallization intentionally rather than by accident.
+
+**Caramelization Chemistry**
+The browning of sugar involves hundreds of chemical reactions creating thousands of flavor compounds. Priya breaks down this complexity into understandable principles, explaining why dry caramel differs from wet, why added ingredients change the process, and how to achieve specific flavor profiles.
+
+**Modern Sugar Techniques**
+From isomalt for humidity-resistant sugar work to glucose syrup for flexibility, Priya explores the modern pastry chef's expanded sugar toolkit. She demonstrates techniques including sugar glass, pulled sugar basics, and her signature "sugar clouds" — impossibly thin, shattered caramel sheets.
+
+**Sugar Alternatives & Reductions**
+How do alternative sweeteners behave differently from sucrose? Priya discusses the chemistry of honey, maple, coconut sugar, and modern alternatives, and how to adjust recipes when reducing sugar content without sacrificing texture.
+
+## Live Demonstrations
+
+Watch Priya work sugar through multiple stages, creating components for her signature desserts while explaining the science in real-time.
+
+## Who Should Attend
+
+Pastry professionals who want to understand their most important ingredient at a deeper level, curious bakers tired of following sugar recipes blindly, and anyone who has ever overcooked caramel and wondered exactly where they went wrong. All skill levels welcome.
+
+*"Sugar is not merely sweet — it is structure, texture, color, and flavor. Understanding its chemistry unlocks infinite possibilities."* — Priya Sharma

package/examples/events/assets/content/talks/umami-in-pastry-east-meets-west.md

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+---
+title: "Umami in Pastry: East Meets West"
+speaker: "Kenji Nakamura"
+duration: "90 minutes"
+image: "talks/umami-in-pastry-east-meets-west.jpg"
+topics:
+  - "Japanese"
+  - "French Fusion"
+  - "Innovation"
+---
+
+Kenji Nakamura challenges the Western assumption that desserts must be purely sweet. In this boundary-pushing session, he reveals how umami — the fifth taste — can add depth, complexity, and surprise to pastry in ways that delight rather than confuse.
+
+## What You'll Learn
+
+**Understanding Umami in Sweet Contexts**
+Umami isn't new to desserts — it's in caramel's maillard compounds, in aged cheeses paired with honey, in chocolate's fermented origins. Kenji reframes how we think about savory-sweet intersections, building a vocabulary for intentional umami use in pastry.
+
+**The Japanese Ingredient Palette**
+From white miso to toasted nori, from dashi to fermented black beans, Japanese cuisine offers a rich array of umami-forward ingredients. Kenji demonstrates how to introduce these flavors at levels that intrigue rather than overwhelm — the subtle art of restraint.
+
+**Miso Caramel: A Case Study**
+Kenji walks through his signature miso caramel, explaining ingredient ratios, cooking temperatures, and the balance point where salinity and umami enhance sweetness. This versatile sauce becomes a gateway to understanding umami integration.
+
+**Matcha Beyond Green**
+Ceremonial-grade matcha offers more than color and bitterness. Kenji explores its umami character and demonstrates applications in cream, ganache, and his signature millefeuille — showing how proper matcha use differs from the commodity powder found in most Western applications.
+
+**Fermentation in Desserts**
+Drawing on Japanese traditions of fermented foods, Kenji discusses how controlled fermentation can add complexity to pastry components, from amazake-sweetened creams to koji-aged nut pralines.
+
+## Tasting Experience
+
+Participants will taste a progression of Kenji's creations, from subtle umami accents to more pronounced expressions, understanding how different applications affect perception.
+
+## Who Should Attend
+
+Adventurous pastry professionals, chefs interested in cross-cultural fusion, and anyone curious about expanding the flavor possibilities of dessert. Open minds required; open palates will follow.
+
+*"Umami is not about making desserts savory — it is about making them complete."* — Kenji Nakamura