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> Pastry Blog & News

Pastry Blog & News

In our pastry blog, you will learn about the latest trends in haute pâtisserie and chocolaterie: news, articles and interviews with the most renowned pastry chefs

Chong Ko Wai: ‘The more difficult the craft, the more satisfying it is for me’

January 26, 2022 |

Does the pastry chef create? or we rather improvise from the knowledge and experience we have. This is the stimulating point of view of this chef, also known as Bread Pitt in InstagramMore info

Only three countries will compete in the European Pastry Cup 2022

January 25, 2022 |

Denmark, Sweden, and the United Kingdom will fight it out on March 28 within the framework of Sirha Europain.More info

Titanium dioxide will no longer be marketed in Europe starting in August

January 21, 2022 |

The European Union has just published the regulation that will come into effect on February 7.More info

Eight emblematic baked goods from Spain, France and Italy by Joaquín Llarás

January 20, 2022 |

Galician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manualMore info

PandUovo, the new Easter creation by Andrea Tortora

January 19, 2022 |

After finding old family tin-plated iron molds in the shape of half an egg, the chef uses them with leavened dough similar to that of the dairy milk and vanilla based pandoro came about.More info

Going around creativity (27 times)

January 17, 2022 |

The search for their own style, the need to find alternative ingredients, or dissolving the boundaries between sweet and savory inspire many of the chefs at # sogood27More info

Health and flavor, the main reasons for consuming plant-based chocolate

January 14, 2022 |

A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info

Europain 2022 postpones its celebration for two months

January 5, 2022 |

The spike in cases of the pandemic has pushed the fair to delay its dates, as Intergastra and Sigep have recently done.More info

The most popular content of 2021 on the So Good .. website

December 29, 2021 |

Our site continues to consolidate itself as a reference point with an increase in new users.More info

Maxence Barbot’s imaginative nod to his Breton origins

December 23, 2021 |

The pastry chef at Shangri-La Paris proposes a Christmas log shaped like a honey spoon and a wavy galette.More info