Image Image Image Image Image Image Image Image Image Image

Haute pastry once again plays a prominent role at Host 2023 with Iginio Massari

January 27, 2023 |

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 |

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

Yohei Nakayama

His own patisserie, Eclat des Jours, is a landmark in TokyoMore info

Future trends and major championships at Sigep 2023

January 19, 2023 |

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 |

In a week, a new and long-awaited edition will be held at Sirha Lyon.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