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Posts ByJaume Cot, Author at so good.. magazine

The AUI Pastry Cup returns with recharged batteries

June 2, 2017 |

A demanding competition which eliminates finalists throughout, and the top three face each other off.More info

Gerhard Petzl and the chocolate room

May 30, 2017 |

The Swiss-born chocolatier devoted a year of his life to this exhaustive life-size recreation.More info

China celebrates its I Pastry Cup in a big way

May 25, 2017 |

Chinese pastry chefs knock on the door of elite pastry in a competition that shows they want more prominence in the already competitive Asian continentMore info

From Gaston to the present, Lenôtre’s Easter tribute

March 13, 2017 |

Millefeuilles, kouglofs, bowl cakes, decorations with chocolate shavings… the fun ‘petits patissiers’ made of chocolate will be completely unique.More info

Jordi Bordas sets off the Bangkok World Pastry

February 9, 2017 |

Patisserie in Asia continues to grow. There is a new training offer from Thailand with some of the most well-known chefs on the international scene.More info

Cécile Farkas. Studied fantasies

January 27, 2017 |

The French chef, trained as a fashion designer and with a career of more than 10 years, enters the world of pastry with enthusiasm. She defines her style as especially feminine, colorful and always looking for something personal and ephemeral, as if it were a collection for an haute couture fashion show. 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

The most popular posts on the So Good.. website in 2016

January 4, 2017 |

The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents. More info

Sirha 2017 avalanche, a roller coaster of activities to get a feel for the sector

January 3, 2017 | 1

Avenues dedicated to different trends, a Food Studio with cooking congresses inside and dozens of pastry and cooking championships will make this a new and unforgettable event.More info

“Bean to bar” almonds by Patrick Roger

December 12, 2016 |

This fall/winter season, Roger reclaims the production of almonds in France with the presentation of Instincts, a range of pralines made from four varieties of almond that he cultivates in the south of France.More info