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

The initiative, which turns 14 years old, will allocate all the benefits to the Zazakely Sambatra association.More info

The Dutch chef sets off on a tour, beginning in Romania and finishing in China, to promote his first book.
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In this classroom, chocolate culture is available to professionals in the sector to encourage the exchange of skills and nurture the creativity of pastry art.More info

The Silikomart classroom will soon offer demonstrations by Frank Haasnoot, Sébastien Bouillet, Etienne Leroy, Claire Damon, Christophe Renou, and Jérémy del Val.More info

The fair, one of the most important fairs in the grain-based food industry, returns in September to Las Vegas.More info

Frank Haasnoot, Nicolas Haelewyn, Marike van Beurden, Karim Bourgi, Bedros Kabranian, Martin Diez, and Hans Ovando will give master classes at one of the TOP schools in Romania.More info

The chef throws light on a wide area of work that is in the convergence between ice cream and pastry. An innovative seminar organized in Athens by Gastronomy Essentials.More info

225,031 visitors did not miss the last edition of the Salon, the first without Paul Bocuse.More info

The Fair, which is the stage of the World Junior Pastry Championship, has once again exceeded 200,000 visitors.More info

Vincent Vallée, Johan Martin, Joakim Prat, Melissa Coppel, Frank Haasnoot and Daniel Álvarez are opening this year as guest professors.More info