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

One of the great and most respected master chocolatiers based in Montreal.More info

Ramon Morató, Jerome Landrieu, Melissa Coppel, Nicolas Dutertre, and Christophe Morel are the ‘narrators’ of these chocolate stories or, in other words, the authors of five bonbons inspired by five legendary boroughs of New York City.More info

Antonio Bachour, Marc Ducobu, Davide Malizia, Christophe Morel and Hans Ovando are just some of the names featured in this high-flying academic calendar.More info

200 years after the Battle of Waterloo, Marc Ducobu and Christophe Morel have recreated Napoleon Bonaparte in chocolate.More info

The Parisian school believes that it is more important than ever to help pastry chefs progress to revitalize their businesses.More info

In response to consumer needs for tasty, nutritious, and responsible foods, the manufacturer presents WholeFruitChocolate, included in the new category of food and drinks, Cacaofruit Experience.More info

So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.More info

One of the most important pastry centers in Asia, settled in Malaysia, India, Philippines, Indonsia and Singapore, and responsible for the Asia Pastry Forum annual eventMore info

Brief History: The Ecole Bellouet Conseil was created in June 1989 at 48 rue de Sèvres Paris 7ème. In 1998, it moved to its current address, at 304-306 rue Lecourbe in the 15th arrondissement of Paris.

In 2006, Jean-Michel PerruchonMore info

Martin Lippo, Vincent Guerlais, Emmanuele Forcone, and Johan Martin are some of the pastry chefs who have participated in this great event.More info