Luis Concepción, Author at so good.. magazine

Yazid Ichemrahen: “Patisserie save me from a future that could have been much darker”

Botanical pastry: three proposals by Francisco Moreira with infusions, fermentations, and dehydrated foods

Francisco Moreira so good #34

Innovation, Training, and Global Expansion at Host 2025

Host Milano

Bomee Ki

Bomee Ki: “I try to keep only what feels essential, whether in flavour, texture or form”

Bomee Ki Pastry Interviews

From Freshness to Total Well-Being: The eight megatrends in pastry according to Taste Tomorrow

Research and Development

The 2025 Paris Grand Prix de la Pâtisserie invites you to celebrate your love for the pastry trade

Taiwan wins the 2025 Panettone World Championship

Host Milano Panettone

Tejasvi Chandela

Tejasvi Chandela expands in Jaipur and opens a second Dzurt

Tejasvi Chandela

Blueberries turrón

Six innovative techniques from the XOK book for creating signature turrones and chocolate bars

Books For Chefs Catalogue David Gil

At Home: Yazid Ichemrahen’s tasting lounge-boutique-laboratory in Paris

Yazid Ichemrahen

From L’Atelier Robuchon to Le Jardinier: Four examples of Titouan Claudet’s sublime pastry

so good #34 Titouan Claudet

Inara Hassanaly with gold medal

Inara Hassanaly of the Four Seasons Dubai wins the first Best Afternoon Tea Time in the UAE

IBIE 2025 breaks records in terms of exhibit area and number of educational sessions

IBIE