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Marike Van Beurden

“I like light, not too sweet, interesting flavors, something that boosts you even at the end of a long dinner.”More info

Valrhona opens its fourth École du Grand Chocolat in New York

December 15, 2014 |

The seed that was first planted at Tain l`Hermitage by Frédéric Bau, L’École du Grand Chocolat, now flourishes in its fourth global location, in one of the most enchanting areas in New York, the Dumbo neighbourhood, beside the Brooklyn BridgeMore info

Pastry Cooking at Sigep 2015… a truly Italian affair

December 3, 2014 |

Whether it is the World Junior Pastry Championship or the Star of Sugar, the most important pastry events in the next edition of Sigep will share the same theme: universal Italian icons. The brands of Vespa and Ferrari, the Italian Food Style and the DNA of Italian pastry cooking will serve as inspiration for these national and international competitions. It will truly be an exercise in reinforcing the Italian identity within a glorious setting.More info

Authors of Sg#12 introduce their work

November 20, 2014

So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.More info

Textured Milk, by Ryan Clift

November 18, 2014

The British chef based in Singapore, Ryan Clift, explores the textures of meringue and milk in so good.. magazine #12. We share his Textured Milk, light, delicate and extremely beautiful. More info

Japanese chef Tetsuya Onishi wins the ‘Dalí’ Charles Proust

October 30, 2014 |

More than the prize money of 2,500 euros for first place, this trophy is a wonderful tribute to the career of this pastry chef from Kobe.More info

Ecole Nationale Supérieure de Pâtisserie

Ecole Nationale Supérieure de Pâtisserie, a place for innovation.More info

so good.. Recipes

So Good Recipes, your indispensable new kitchen tool. All the haute pâtisserie recipes published in the first eight volumes of so good.. magazine.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