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The World Cup of Pastry introduces new changes

October 20, 2014 |

The candidates will be required for the first time to sculpt a whole block of chocolate and integrate it in their artistic chocolate creation. They will also work with two ice blocks similar in size to the artistic creation made of sculpted ice.More info

Bread earns popularity in Sigep 2015

October 17, 2014 |

Sigep is, undoubtedly, one of the world’s major meeting points for the ice cream, pastry and bread industries. This exhibition is already preparing its 36th edition, and it has been announced that bread will be playing an important part in it, in response to the important evolution this sector is experiencing.More info

Maria Selyanina

Her two principal values are intimacy and 100% practicality.More info

Copa Maya Pastry Cooking 2014 (Awards and exceptional artistic pieces)

September 5, 2014

The recently completed Copa Maya of Pastry Cooking 2014, celebrated at Mexipan, went to the host country, Mexico. Alongside them on the podium were Columbia and Argentina .More info

Ecole Nationale Supérieure de Pâtisserie

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

Harmony

August 4, 2014

Jerome Landrieu is the director of Barry Callebaut’s Chocolate Academy in Chicago. From there he shares with us his creations, always impeccable and imaginative, such as this memorable Harmony of lemon, mint and chocolate. (so good..6)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