From Chef to Chef by Santiago Corral

Erica Abe: ‘I truly love my craft, Benu is a good place where I can practice every day’

Creative avant-garde in the oven: Six examples of signature viennoiserie

Adrián Ruiz Antonio Bachour

Ponthier completes expansion and modernization of its facilities

So good #34 editorial. Pride in a profession

so good #34

Confirmed dates and changes to the European qualifiers for the Pastry World Cup

Coupe du Monde de la Pâtisserie

What is so good.. magazine #34 about? Creative pastries, innovative techniques, and other surprises

Albert Daví Antonio Bachour

Notebook II by Spyros Pediaditakis, an invaluable guide for pastry shops and hotels / Review

Books For Chefs Catalogue Spyros Pediaditakis

Women prevail at the 2025 La Liste Pastry Special Awards

Claire Heitzler Iginio Massari

Delicious Viennoiseries book by Felder and Lesecq

Delicious Viennoiseries by Christophe Felder and Camille Lesecq, available in English exclusively at Books for Chefs / Review

Books For Chefs Catalogue

Samurai, alchemy, and flowers: a journey through Roberto Cortez’s creative pastry and ice cream

Roberto Cortez so good #26

Bakery China

Immersive Experiences and Cultural Exchange at Bakery China 2025

Bakery China

Fruit-Forward Bakery Applications and Frozen Desserts in the Upcoming Guittard Chocolate Studio Courses

Team Korea wins the iba UIBC Cup of Confectioners

Korea Wins the Gold Medal and Best Showpiece Award at the IBA UIBC Cup of Confectioners

Iba