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

Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel’s school in 2019.More info

The fair will deliver its Innovation Awards to products and equipment that advocate ease of use and nutritional properties, among many other values.More info

His pastry is natural and fresh, and exactly what it looks likeMore info

Long-awaited by the hundreds of followers that he has all over the world, the book alternates emblematic creations which are duly updated with unpublished materialMore info

Lemon and pineapple melts together in this delicacy performed by Korean pastry chef under a French title and with interesting allies like basil and coconut to balance the proposalMore info

Name of School: Ferrandi Paris

Brief History: One of the great temples of pâtisserie training was created in 1920 on the initiative of the Chamber of Commerce and Industry of Paris Ile-de-France, Ferrandi Paris offers a training program until BacMore info

Candidates from Australia, China, Croatia, the Philippines, France, India, Italy, Russia, Singapore, Slovenia, and Taiwan will participate in the fifth edition of this competition.More info

Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.More info