Japan, the perennial runner-up, wins the Coupe du Monde de la Pâtisserie 2023 January 23, 2023 | Ana Rodríguez
Pan & tomato sandwich by Carmen Rueda January 5, 2023 | Marc Oliva
SG#29. Sustainability, knowledge, 13 new faces, and 11 familiar ones January 9, 2023 | Alberto Ruiz
Oh là là!, a guide to navigate the world of doughs October 4, 2022 | Marc Oliva
Cacao Barry launches an innovative collection of eight extra-fine cocoa powders
Oh Là Là by Yohan Ferrant
Haute pastry once again plays a prominent role at Host 2023 with Iginio Massari
January 27, 2023 | Ana Rodríguez
The pastry chef will organize the third edition of the Luxury Pastry around the World eventMore info
Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’
January 26, 2023 | Jaume Cot
In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info
Future trends and major championships at Sigep 2023
January 19, 2023 | Ana Rodríguez
The fair will celebrate its 44th edition at the end of January in Rimini.More info
The 18 teams that will compete in the Coupe du Monde de la Pâtisserie 2023
January 13, 2023 | Ana Rodríguez
In a week, a new and long-awaited edition will be held at Sirha Lyon.More info
Bûche de Noël Maestro with red berries by Julien Perrinet
November 29, 2022
It is one of the star Christmas logs of the Park Hyatt in Tokyo.More info
So good.. Recipes 3
All the recipes from so good.. magazine (#17 to #24) in one unique volumeMore info
Bread scoring techniques, before and after fermentation. The True Bread Videos (6 of 6)
June 17, 2022
Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info
Melissa Coppel Chocolate and Pastry School
The School was founded in 2016 by Chocolatier Melissa Coppel with the commitment to host only the best professionals in the world, to keep the class offerings evolving constantly.More info
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