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

Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.More info

Preparations for the 25th edition of the fair that promises significant developments begin.More info

The qualifying round will be held next October and will decide which North American candidate passes to the grand international final of the competition.More info

The competition, open to professionals under the age of 23, will be held in November at the Salon du Chocolat in Paris.More info

The chefs will receive their awards next September in Russia at the 2019 UIBC Congress.More info

The Italian chef joins the Salon along with more than 20 renowned pastry chefs from all over the world to offer not only workshops and ideas, but also a vision of the future.More info

The company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.More info

The French chef has searched for the best seasonal fruits from around the world to create eleven beautiful cakes.More info

The biennial fair, which will celebrate its 17th edition this October, will host a score of attractive competitions.More info

According to Dr. Ramon Estruch, the high content of polyphenols in cocoa have antioxidant and anti-inflammatory effects on the body.More info