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

Chef Bordas’ latest stop to teach his effective method was in France where he was received by a reduced number of privileged students. More info

A great six-meter tall chocolate bear, created by the Le Pré Catelan team, caused a sensation among the attendees of the 21st edition of the fair.

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The pastry chef at the Rosewood Mansion in Dallas has been awarded $5,000 and the chance to represent the North America region at the 2016 C³ Competition at ICC.More info

The Executive Pastry Chef at South Congress Hotel, renowned for her culinary excellence and contributions to the world of pastry, joins the club of ambassadors for this French brand.More info

Master pastry chefs, bakers, and a total of six MOFs will participate in this forum in November organized by the Academy of Pastry Arts Malaysia.More info

The names of the pastry chefs in charge of evaluating the work of the 20 finalists has been revealed just a few days before this competition is held.More info

The Italian artist has replaced paintbrushes with chocolate, coffee, honey … to create beautiful, detailed works of art.More info

These distinguished awards are clear: the best chocolates in 2015 are Peruvian and American flavored. More info

These days, the streets and squares of the Italian city have become a space of exhibitions, talks, and tastings dedicated to this cocoa derivate.More info

In Tokyo and by the hand of Silikomart, the Italian chefs Fabrizio Donatone, Francesco Boccia, and Emmanuele Forcone will show the creations which made them be proclaimed champions in Lyon. More info