so good.. magazine – The magazine of the haute pâtisserie

The great Italian exhibition of ice cream and pastry will next year be strengthened by two events running simultaneously: RHEX (restaurant and café industry) and AB Tech Expo (bakery). The organisers expect to beat the spectacular attendence figures of last year’s edition.More info

Christian Hümbs, René Frank and Xano Saguer bring their own vision for restaurant desserts to this German city, in which vegetables are integrated with other more traditional elements in dessert gastronomy. The event also hosted the elimination round for the Pastry Chef of the Year championship.More info

Despite its importance, the restaurant dessert has never received the recognition it deserves. To demonstrate the infinite possibilities available to any chef for closing a menu, the Collective, 21ºBrix gathered in Barcelona to dedicate themselves to the task for a full day.More info

Under the banner of Mexipan and with the support of Club Vatel in Mexico, the final of the Copa Maya 2014 will be held on the 28th and 29th of August. It is an international competition, organised by Valrhona inMore info

Mochi and churro mass are the new travelling companions for ice cream in a range of original presentation formats in New York and Los Angeles. The Mochi ice cream of Mochidoki and the churro ice cream sandwiches of Churro Borough are two of the products which have attracted most media attention in the last few weeks in the U.S.A.More info

Over three days, chefs will visit the nut plantation of La Morella Nuts, attend conferences and enjoy gastronomic dinners.More info

Three well-known ice cream makers with very different approaches are currently in France, due to the launch of their books, which feature their favourite recipes and their style of working. With the intention of creating a brand, the three books were brought together for publication: the emerging talents in Parisian ice cream making such as Glaces Glazed and It Mylk, alongside the renowned La Martinière, from l’île de Ré.More info

In this, our 12th voyage into the world of international haute pâtisserie, we wanted our first destination to be the quiet but consistent work of female pastry chefs. Until now they have been in the minority, but perhaps not for much longer.More info

With the arrival of spring and summer, some of the most oustanding pastry chefs in the French tradition are focusing on ice cream. Pierre Hermé, Christophe Michalak, Ladurée and Oberweis are among those who have launched new products in this sector. With the exception of Ladurée, this year the new ice cream products are more or less inspired by their own cake creations or by the classics of the pastry maestros.More info

Eric Ortuño continues to head up one of the most informal venues for desserts and sweets in Barcelona, at the La Seca Terrace. The re-opening of this space places great value in the fusion of two concepts – the most prestigious pastries from Patisserie Hofmann and his ice cream creations, filled with fun surprises.More info