Jaume Cot, Author at so good.. magazine

Essence, the great book of aromas applied to ice cream and dessert by Jesús Escalera

Eight pastry chefs who have been seduced by the subzero world

Artem Grachev David Wesmaël

Ten aspiring countries at the Asian Pastry Cup 2024 and new travel cake test

Asian Pastry Cup Coupe du Monde de la Pâtisserie

So good #32 editorial. Crossing without a second thought

so good #32

Pâtiss’Art, the new meeting point for haute pastries in Normandy

Nina Métayer

Albert Adrià’s ice cream parlor, Gelato Collection, opens its doors in Barcelona

Albert Adrià ice cream

Celebration 40 years of ENSP

The École Nationale Supérieure de Pâtisserie celebrates 40 years debating the challenges of the pastry of the future

ENSP

Twenty-one stories that needed to be told and that you will want to know

David Briand David Wesmaël

The 25 pastry chefs awarded by La Liste in 2024

Antonio Bachour Claire Damon

Talia Profet

Talia Profet: “With cocoa powder I see a world of possibilities that I don’t see in chocolate”

Cocoa so good #31

Showpiece Sigep

Sigep looks at the ‘world’ and expands its space dedicated to pizza in 2025

Sigep

Argentina wins the Americas selection of the CMP

Argentina wins the ‘Americas’ selection of the Coupe du Monde de la Pâtisserie

Coupe du Monde de la Pâtisserie

Portrait Martin Diez

Martin Diez: “I love contrasting, I think beauty comes out of it”

Chocolate Martin Diez