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

The young pastry chef’s chocolate showpiece, dedicated to the Kayapo indigenous people, fascinated everyone present including the jury, who did not hesitate to proclaim him the winner.More info

Nicolas Jordan and Jean-Christophe Vitte experienced one of the most magical moments of their lives last Sunday afternoon. They had invested more than three years in the minutely calculated preparation of a tough competition in which all the effort, time and money were never enough. But the two have fulfilled their dreams with the crowning of MOF Glaciers 2015 (dedicated to Georges Michaud). Organized by the Confédération Nationale des Glaciers in France and the Ministry of Education, it is the highest national distinction that an ice cream maker can achieve in France.More info

At only 26, Alistair achieved a resounding victory in the qualifying competition, since in addition to winning first place; he also took home three of the individual awards. More info

Japan, South Korea, Singapore, and more recently, Taiwan become members of the privileged Top 7 of the competition, ejecting from this elitist pastry club European countries with more tradition. More info

Rio and Asano formed a team in 2011 called wagashi asobi, where to make both traditional wagashi and creations which draw attention from younger people.More info

Big surprise at the MOF Chocolatier 2015 when the present edition of the competition was declared void after four years since its last edition. More info

Gourmet, mini, aromatic, and decorated. Thus are some of the madeleines which chef Stéphane Bour creates in this new sweet spot in Paris. More info

This year, the Expo Milano visitor can walk through plantations where cacao trees grow and learn more about this aromatic and valuable product.More info

Europain 2016 moves up its date. It will be held from 5 to 9 February instead of March. One of its most anticipated shows, the International Confectionary Art Competition, will continue to be held. More info

The acclaimed pastry chef shares his knowledge in modern patisserie with a European flair in petit comité at the school Valrhona very recently created in Brooklyn.More info