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Five good reasons to be a pastry chef and one reason not to be

July 22, 2016 |

Why make pastry your life’s work? Here are some arguments in favor, without forgetting the inconveniences. More info

Sweety of Milano, the appointment with great Italian pastry chefs, returns

July 21, 2016 |

In September, the general public will be reunited in Milan with Ernst Knam, Iginio Massari, Gianluca di Fusto, Diego Crosara, Luigi Biasetto and other great chefs who set the tone inside and outside Italy.More info

The countries competing for the Coupe du Monde de la Pâtisserie 2017

July 18, 2016 |

We now have the complete list of countries competing in the final, to be held within the framework of Sirha in Lyon, on 22 and 23 January 2017.More info

Kalingo of Spice Island by Yann Duytsche

May 30, 2016

The French master returns to the pages of So Good… magazine to invite us to to drink tea through two cakes from two varieties of the famous Earl Grey and spiced Absolut Chai Organic.More info

The magic of Justin Fry won the UPC2016

May 27, 2016

Now that the organization has announced the dates and the theme for the next edition of the US Pastry Competition, we look back at some of the highlights of the last edition, in which Justin Fry was victorious.More info

Nina Tarasova

The calling for pastry came late, but she has decided to make up for lost time with an unbridled passion.More info

Alain Ducasse Education

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

Ideas and recipes between cuisine and pastry, by Jose Romero

Ideas by Jose Romero, the fusion between cuisine and patisserieMore 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