Club Coupe du Monde Team USA creates the Pastry Arts Council to boost the pastry profession in the United States

Editor-in-Chief So Good Magazine (Books For Chefs)

Pacojet: The alternative for making creamy ice cream instantly, according to Martín Lippo

ice cream Martín Lippo

Six essential books for mastering gluten-free baking and pastry

Books For Chefs Catalogue Gluten Free

Fabien Emery: “French patisserie represents excellence, it will be ever dethroned”

Fabien Emery Pastry Interviews

Valrhona’s Manjari 64% named Top Chocolate Bar by The New York Times

Chocolate

Japan wins the most female-led Asian Pastry Cup in history

Asian Pastry Cup Coupe du Monde de la Pâtisserie

How to improve creativity in pastry according to Dexter Lee

Dexter Lee so good #35

Relais Desserts, the world’s finest pastry shops, draws huge crowds to Barcelona

Relais Desserts

Charles Spence: “Food never tastes enjoyable when we are in a bad mood”

Pastry Interviews so good #35

These are the 15 finalists who will compete in the grand final of the World Chocolate Masters 2026

World Chocolate Masters

Astreas, the high-performance chocolate consumed by the Artemis II astronauts

Chocolate Research and Development

Books For Chefs celebrates Book Week with great discounts on books and magazines

This is how Alexis Sanson’s ingenious flaky candies with praline are made

Alexis Sanson so good #35