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

L’Eclair de Génie in Paris is about to put on sale five new varieties of the latest and freshest creations of chef Adam.More info

Azuhiro Nakayama, Junji Tokunaga and Shinichi Sugita are the three pastry chefs who will represent Japan at the next World Cup of Pastry, which will take place in Lyon in 2015. The three contestants were selected after an excellent eliminationMore info

How is it possible that so good.. magazine publishes an article about a chef who makes simple, popular doughnuts and at the same time rejects another article about a sophisticated and labour-intensive dessert, with more than a dozen elements, andMore info

Bacterias such as Bifodobacterium or lactic acid are responsible for the assimilation and fermentation of dark chocolate in our intenstines for subsequent conversion into anti-inflammatory elements. Their properties and health benefits for the heart have long been attributed to dark chocolate without knowing exactly why…until now.More info

The projected figures for the next Food and Hotel Asia are astounding: 100,000 meters² of total space, 3,000 exhibitors and 62 zones distributed across 10 pavillions. These figures show the vigour and strength of the region as all the sectors that are taking part in the exhibition are based in South East Asia, with pastry and chocolaterie particularly prominent.More info

This big international conference brings together the main players in the sector, from the big companies to small farmers and consumersMore info

The MOF Pâtissier, Stéphane Glacier presents his latest book, “Petits gâteaux, tarts & entremets throughout the seasons”, published in collaboration with is fellow pastry chef, Jérôme Le TeuffMore info

Since 2010, pastry chef Pierre François Roelofs has offered a new menu of desserts every four weeks at Cafe Rosamond in Melbourne. Now, to review of some of his best creations, Pierre has developed an exclusive online Masterclass.More info

The team chaired by Claire Hetzler and captained by Guillaume Mabilleu made good on the betting that made them favourites by placing France on top of the podium. Japan came in a clear second while Singapore took third place. Surprisingly, this year’s competition witnessed a low particpitation in the number of European countries. More info

The schools of French pastry and bakery demonstrate the extent and quality of the teaching they provide in the space traditionally dedicated to them at Europain in Hall 4 of the Parisian show.More info