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

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

In the district of Marais, one of the pioneers in the modernization of chocolate in France, Jean-Paul Hévin, has opened a new shop where one can enjoy a wide range of products selected by him elaborated with cocoa.More info

Lucien Moutarlier and his son, Damien, have completely renovated one of the four establishments that they own in Switzerland, giving it a modern image, more aligned with their pastry cooking style.
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In Sweden, baristas can put their knowledge of coffee to the test in two competitions that will take place at the World of Coffee trade fair.More info

Dehydrated leaves of fruits and vegetables, aromatic herb coulis to “paint” plates, inclined electric grills for meat that has no burned fat…the winners of the Innovation Awards for Sirha 2015 make it clear that the world of haute cuisine champions products that are 100% natural, creative and full of flavour.More info

22 locations and 48 other distribution points are participating in this voluntary project, where the true stars are Valrhona chocolate and the humanitarian spirit of La Tablée des Chefs.More info

There are clear signs that the demand for chocolate is greater than the supply. To guarantee this supply and the survival of cocoa, the International Cocoa Quarantine Centre has taken on the role of controlling the quality of every new variety of cocoa in the world. More info

The countdown begins for the 26th edition of the prestigious U.S. Pastry Competition. And the theme this year is very Hollywood, “Diamonds are a Girl’s Best Friend: Ladies Luxuries”. Marilyn Monroe and Howard Hawks immediately spring to mind…

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Prestigious pastry chef inaugurates Profiterole Chérie, a boutique in the 3rd arrondissement in Paris, where he elaborates his crunchy profiteroles in real time in front of his clientsMore info

The seed that was first planted at Tain l`Hermitage by Frédéric Bau, L’École du Grand Chocolat, now flourishes in its fourth global location, in one of the most enchanting areas in New York, the Dumbo neighbourhood, beside the Brooklyn BridgeMore info