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

Valrhona USA continues travelling to teach professional pastry chefs and help them reach their full potential. The next destination is Miami and the professor is Antonio Bachour, a pastry chef who shares his commitment to excellence and passion for the craft with this chocolate brand.More info

The Scène Sucré of the salon continues to grow. This year more than 20 professionals share their knowledge in haute patisserie, from 8 to 10 March in Paris.More info

The next edition of the competition will be held in January 2017, but this year the qualifiers have begun to be organized for some national teams.More info

The young pastry chef’s chocolate showpiece, dedicated to the Kayapo indigenous people, fascinated everyone present including the jury, who did not hesitate to proclaim him the winner.More info

At only 26, Alistair achieved a resounding victory in the qualifying competition, since in addition to winning first place; he also took home three of the individual awards. More info

Gourmet, mini, aromatic, and decorated. Thus are some of the madeleines which chef Stéphane Bour creates in this new sweet spot in Paris. More info

This year, the Expo Milano visitor can walk through plantations where cacao trees grow and learn more about this aromatic and valuable product.More info

Europain 2016 moves up its date. It will be held from 5 to 9 February instead of March. One of its most anticipated shows, the International Confectionary Art Competition, will continue to be held. More info

The acclaimed pastry chef shares his knowledge in modern patisserie with a European flair in petit comité at the school Valrhona very recently created in Brooklyn.More info

Next May in Paris will be held the final of a competition that started as a local event and this year comprises 11 regional semifinals with renowned pastry chefs in the jury panel.More info