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Northern tides. Rasmus Kofoed, Søren Selin, and Jonathan Kjølhede Berntsen

February 8, 2017 |

In Scandinavian chefs’ dishes there are common features such as elegance, minimalism, freshness, the territory and a commitment to vegetable elements. We gather the most recent and charismatic desserts of three great Danish chefs in so good #17.More info

Patisserie gains ground at Omnivore Paris 2017

February 7, 2017 |

21 pastry chefs reserve some of their experiments and new creations for the 12th edition of this French gastronomic salon.More info

Dinara Kasko

A beautiful cake as well as a beautiful building needs preliminary design.More info

Inverted soursop by Javier Guillén

January 26, 2017

His new line of desserts called Inverted comes to change the rules, with a mold that allows the mousse to be in the interior and the cream on the outside. More info

Toujours la France. The French team prevails in the Coupe du Monde de Pâtisserie

January 24, 2017 |

France first and Japan second. It was what many of us imagined would happen before it began, but we had to be there to know in which way they were going to delight us and to excite us once again.More info

“Senses in Sucrose”, Roberto Cortez’s first book

December 1, 2016

The chef, head of CR8, seeks to microfinance the publishing of his first editorial work in which he unleashes his creative drive and great artistic talent.More info

Ducasse Education – Centre de Formation d’Alain Ducasse

Ducasse Education offers international professional programs for beginners, Entrepreneurs and practicing chefs seeking excellence in Culinary or Pastry Arts.More info

obsession, by oriol balaguer

Oriol Balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art.More info

A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.More info

60 creations by Antonio Bachour

October 8, 2013 | 2

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info