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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

Panama will host the First International Pastry Forum in August

July 3, 2015 |

This year, Latin America has a new event dedicated to avant-garde patisserie, with workshops and master classes given by Javier Guillen, Carles Mampel, Antonio Bachour, Oriol Balaguer, and Xavier Barriga.More info

GOÛT DE BRIOCHE, a new brioche boutique in Paris

July 2, 2015 |

Guy Savoy and his pastry chef Christian Boudard inaugurate this space dedicated entirely to brioche in all its forms.More info

From great restaurant to the most refined candies, so good’s #14 trip

June 30, 2015 |

Plated desserts are especially important in this edition of the magazine accompanied by great figures in French and international patisserie, all while chasing after the work and creators who are setting trends in the sweet gastronomy scene. More info

Obsession, Oriol Balaguer’s new book, now known in Greece

June 29, 2015 |

This renowned Barcelona chef has traveled to Athens, invited by one of our distributors, to introduce Obsession with brilliant practical demonstrations.More info

Salon du Chocolat 2015: “Cocoa Expressions, Chocolate innovations”

June 26, 2015 |

In October this Salon, a unique opportunity to discover and taste one-of-a-kind chocolates from different countries, returns. More info

From Barcelona with chocolate

June 25, 2015 |

In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.More info

Milk chocolate also has health benefits according to the University of Aberdeen

June 23, 2015 |

Dark chocolate is not the only one that is “medicinal”. According to a British study, the calcium and fatty acids present in milk chocolate are also beneficial to health. More info

Une Glace à Paris, Ryon and Ménard’s new ice cream shop

June 19, 2015 |

Both chefs unite to offer, right in the center of Paris, nougatines, vacherins, Norwegian omelettes alongside ice cream and traditional French sorbet. More info

Diego Crosara takes a new step in mignon patisserie

June 17, 2015 |

From the hand of Italian Gourmet, Diego Crosara once again demonstrates his talent in micro-patisserie. However, his book, Mignon Salati, is not only about precision and meticulousness. This pastry chef unveils new alliances between sweet and savory by means of 60 recipes. The book broadens the possibilities of pastry in a small, savory format to forcefully reclaim it for use in shops as well as in banquets and catering. This long-running professional reaffirms himself in haute Italian patisserie with a new book to watch out for. More info

Year-round Pannetone

June 15, 2015 |

The event, conceived by Davide Paolini, reclaims eating this sweet Italian dish year-round, not only at Christmas. More info