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

Winterspring, claiming this Nordic look, with typical products from the Danish landscape and traditional techniques, interesting savory touches are introduced to the dessert and a fine and colorful presentation, without artifice. More info

With a premium of 2.8% on the price of cocoa, the most dangerous children’s tasks could be eliminated.More info

The chef at the head of the dessert station at Alain Ducasse Restaurant joins the select group of laureates, among which are Cédric Grolet, Dominique Ansel, and Pierre Hermé.More info

This pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 editionMore info

The pastry chef of this French-inspired bistro style restaurant, located in Berkeley (California), offers a menu filled with local, organic, and seasonal products.
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The president of the MOF 2018 Jury, who is very satisfied with the high level of the latest edition, reminds us that to participate in the competition it is necessary to be very well prepared and have a strong desire to make the effort.More info

From January 11 to 14, the Salon will offer new activities that reflect the constant reinvention experienced by the pastry-bakery sector.More info

The three countries have won the European International Selection and will participate in the Coupe du Monde, which will take place in Europain.More info

His time at the Ecole National Superieur de la Pâtissèrie (ENSP) as an international teacher opened the doors of teaching and pedagogy in front of him. A dream that also gave Richard Hawke the opportunity to enrich himself from workingMore info

Five pastry chefs join the distinguished family of professionals who have the title of Meilleur Ouvrier de France.More info