We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.
On February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.
This bilingual (French-English) book, available at Books For Chefs, is essential for mastering the art of this discipline.
A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creations
The Executive Pastry Chef of the Mandarin Oriental Paris loves experimenting with new ideas and says that he can create freely and work with products of excellent quality.
Up to 200 recipes for éclairs are brought together in this book, available in French at Books For Chefs.
The chef has been invited by Nicolas Cloiseau to create a dessert that will be sold in the La Maison boutiques starting in April.
According to a systematic review carried out by different ICTAN – CSIC researchers in Spain, consuming this food can have a positive effect on various cognitive processes in this segment of the population.
The result of this union are explosive and brightly colored boxes of macarons and chocolate bonbons.
For the third consecutive year, the prestigious guide, in collaboration with Valrhona, recognizes the talent of chefs with an ethical sense and excellent technique.
Coulant by Michel Bras: ‘No one will ever be able to take away from me the emotion after the first successful cooking tests’February 2, 2021 | Jaume Cot
40 years after the invention of coulant is time to chat with its author and reflect on its legacy
The chef proposes Mont-Coeur, a dessert with winter flavors that is meant to be shared.
This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.
In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.
Due to the evolution of the pandemic and government restrictions in Italy, the Fair has had to make this decision.
After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.
This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personality
Argentinian pastry could not be understood without this emblematic ingredient. The chef carries out a thorough analysis of its possibilities and modernizes its application through different proposals that make up a monographic book
The director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacy
The Dutch pastry chef has reached an agreement with pastry chef friends to market his legendary cake in Hong Kong, Singapore, and Seoul.
Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.
The group will expand its line of sponge cake bases with new flavors, dimensions and types.
Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazine
The box was commissioned by Queen Victoria and sent to South Africa during the Second Boer War as a gift to British troops serving on the front lines.
French modern patisserie which pays attention to large formats and lighter results
With a slight increase in new users, our portal maintains the good rate despite the coronavirus.
The Group thus incorporates 3D design into its industrial know-how and reaffirms its search for innovation.
The Christmas collection envisioned by Jérémie Runel is made up of four creations: Madagascar, Ardèche, Alps, and Sicily.
Chocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24
The next edition of the fair will take place from October 22 to 26.
The pastry chef at Le Four Seasons Hotel George V Paris shakes up the codes once again with this creative piece.
Due to the coronavirus, the organizing committee has had to cancel most of the continental selections and make the selection based on the results of the 2018 podiums.
Yann Brys draws inspiration from the Christmas tree and winter forests for the Evok bûches collectionDecember 18, 2020 | Ana Rodríguez
The MOF has designed five Christmas logs that vindicate the essentials, traditions, and symbols.
The French chef surprises this holiday season with visual and tasty creations.
The chef will promote sustainable cocoa production together with the Cocoa Horizons Foundation.
Modern and versatile, she has received training in French pastry, although she is an advocate of indigenous fruit from Mexico and reducing added sugar.
The Koelnmesse has postponed the editions planned for 2021 due to high infection figures and international travel restrictions.
Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’December 2, 2020 | Jaume Cot
Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spirit
Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”November 30, 2020 | Santiago Corral
The English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years.
The book, available at Books For Chefs, brings together 52 previously unpublished sweet and savory creations,to be eaten in two bites.
It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!
This 5,000 m2 center dedicated to taste includes nine laboratories dedicated to culinary arts, pastry, bakery, chocolate, and ice cream.
Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.
The book, available in French at Books For Chefs, explores the fundamentals of a new healthy, respectful, and delicious pastry.
The fairs will take place from January 31 to February 3 in smaller dimensions and with a more focused participation of exhibitors.
In Maryam Touzani’s debut feature, pastry is a key element in the encounter between three generations of women.
More than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27th
The Parisian school believes that it is more important than ever to help pastry chefs progress to revitalize their businesses.
The exhibition, “Zen Nature in the palm of the hand”, dedicated to kyogashi, can be visited virtually.
Protecting the planet, an objective that is increasingly shared by the pastry chefs of Relais DessertsNovember 9, 2020 | Ana Rodríguez
Not throwing away unsold products, taking steps to achieve zero waste, and reducing consumables in the laboratory are some of the challenges that Relais Desserts members set for themselves.
The popular French pastry chef never ceases to amaze on his social media with fascinating pieces made with perfect technique.
In cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.
The book includes useful techniques and basic pastry concepts that ensure a perfect baked product every time
The corporate pastry chef for the Jean-Georges Restaurant Group, very involved in the hiring of the applicants, does 400 services a day in the different restaurants, depending on the day.
A one-of-a-kind couple who has devoted his passion to chocolate and creativity, becoming one of the most populars chocolate creators in the social networks
The second edition of the competition, held in Rome, has awarded five chefs.
The company wants to preserve the environment and ensure the future of cocoa.
NORC at the University of Chicago provides data on child labor in Côte d’Ivoire and Ghana.
The book, available at Books For Chefs, gives tips, advice, and recipes for making classic and modern viennoiserie croissants.
In these times of restrictions, the benchmark bakery and pastry fair offers the opportunity to create connections with new international partners through iba.CONNECTING EXPERTS.
Christophe Felder and Camille Lesecq teach how to recreate small indulgences that are the hallmark of many a holiday in France.
The chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others.
The Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.
The chef proposes a gourmet tour of the legendary hotel’s pastry proposal through 60 recipes.
The president of the jury, Christophe Adam, is convinced that both winners will be worthy ambassadors of the future of plated desserts.
Bread is the absolute protagonist of this remarkable place designed by I IN studio.
Its next edition, scheduled to last an entire week, will focus on meetings and is presented as a hybrid model.
Alain Ducasse Edition has just released this book, available at Books For Chefs and signed by Jérémy Ballester, Jean-Marie Lanio, Thomas Marie, and Olivier Magne.
Professional and amateur pastry chefs from around the world have the opportunity to learn how to make desserts like a Michelin star chef in the center’s new virtual demos.
This cake is offered exclusively to order from September 24 to October 18.
In order to get the perfect chocolate chip, chef Lisa Vega and industrial designer Remy Labesque have worked together.
For the pastry chef of the Lasarte restaurant, this award is a great joy and a reason to continue growing.
In “Prisma”, the Dutch chef displays decorations that encourage you to dream and that add value to any preparation.
The next edition of the fair will be held in May 2021, which, under the umbrella of Sirha Food, will once again bring together the two main world pastry and cooking competitions and will deliver a new discourse adapted to current circumstances.
The pastry chef from Normandy returns to La Maison and signs five new creations.
The 1,500 m2 facility features the world’s largest chocolate fountain and Lindt store, an interactive museum, a research and development center, a chocolate workshop where courses will be held, and the first Lindt café in this country.
The competition, postponed due to the coronavirus, will be held in person at the Lycée hôtelier Georges Baptiste in Canteleu-Rouen.
The pastry chef succeeds the French Gabriel Paillasson and Stephane Klein.
O unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intention
This is an ideal course for improving baking skills, which counts on a prestigious teaching staff and more than 100 recipes.
Over the next few months, the company will continue to prepare quality training with international chefs.
On September 6, the name of the brand new winner will be revealed in Rome.
Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in Edinburgh
In its next edition, the fair will reflect the growth of a sector that continues spreading
The artist once again surprises with an impressive establishment of timeless design, in which he masterfully combines chocolate and sculpture.
Wastes from the food industry that are actually rich in polyphenols can help to get healthier foods and give new value to other derivatives of cocoa
Special tableware for one-of-a-kind dining experencies gathering all kind of artists, designers, dancers, photographers… an initiative to look to a not so unlikely future
Our professional online bookstore has incorporated in recent weeks a series of titles that address artisan pastry, the initiation of the trade, and the science behind certain culinary processes.
The chef and pastry teacher and specialist in jams, Walter Vogt, helps us bring order to one of the lesser-known families of candied fruit, chutneys, which have a vocation more open to the wide world of cuisine.
Located in Taiwan, CJSJ reflects the strong personality of his pastry chef
There are many Spanish chefs who in recent years have been paying special attention to desserts in their research, pointing to new and surprising ingredients.
Due to the coronavirus, the selected team was unable to meet or train.
Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’July 28, 2020 | Fernando Toda
A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creation
The global event postpones its 26th edition, initially scheduled for this October, and announces that it will launch an innovative format.
The chef, alongside his wife Maria Zapata, have started a new concept of modern pastry in San Francisco with the help of Kickstarter.
During lockdown, Christophe Michalack shared sweet and savory recipes with his followers. Now they are collected in a book that will allocate the benefits to health personnel.
The class, organized by PastryBCN, will be broadcast via Zoom on August 5 and 6.
The international fair will introduce new formats, present five thematic routes, and improve global networks, among other actions.
For the first time, the school offers online demos for those who want to hone their chocolate and pastry skills.
Starting with Dobla’s All-Time-Favorites, Dutch chefs have come up with ideas to surprise customers in autumn, Halloween, winter, Christmas, and Valentine’s Day.
The competition has completely renewed its organizing committee and has appointed Claire Heitzler and Fréderic Cassel as vice presidents.
Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.
Six months after the simultaneous celebration of these two benchmark fairs for the confectionery and snacks industry, exhibiting companies from around the world have already registered.
1,500 outlets for pastry, bakery, chocolate and ice cream businesses from around the world have already registered.
The original Italian collection can be purchased in its entirety on the chocolateworld.be website.
In his new online store, the Dutch pastry chef teaches creations that can be easily recreated in the kitchen.
This is the first book in a collection of technical books that will highlight the style and perfection with which the chef at the helm of GaruHaru has become famous worldwide
The first book by the founder of the Kiev International Culinary Academy is available, only in digital format, at Books for Chefs.
This year the Prix Au Chef Pâtissier has gone to chefs from Spain, France, Italy, Portugal, and Poland.
The organizing committee of the Coupe du Monde de la Pâtisserie has selected the three Latin American countries that achieved the best classifications in the 2018 qualifier to participate in the final.
In our latest ranking we wanted to collect popsicles, cornettos, and creations that show the close bond that exists between both disciplines
At the end of June, the award-winning Malaysian pastry chef will teach this class organized by PastryBCN using Zoom
La Maison launches a new website with very useful services in times of coronavirus.
Lincoln Carson, Juan Contreras, and Zachary Golper are among the candidates to win these awards that have been postponed by the coronavirus.
Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurant
These actions are part of the #SAFEBUSINESS by IEG project launched by IEG Italian Exhibition Group.
The company wants to help chefs adjust to these uncertain times with inspiring and informative conversations.
On the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.
According to a survey by the Fine Cacao and Chocolate Institute, 63% of these professionals live with job insecurity due to the health crisis.
We contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.
Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chef
As Executive Pastry Chef at the three-Michelin-star restaurant, Quince, Gaulin creates delicate and well-executed dishes which maintain a balance between classic and modern.
America’s rising pastry chef teaches how to get masterpieces from the simple combination of flour, milk, butter, sugar, and eggs in this book.
Find a bit more about the amazing work of this genius of the handcraft chocolate
The objective is to connect users with small establishments that are still open these days, using safe, social distancing practices.
The pastry chef offers chocolates, molds, preserves, and his book Prisma, and he has already announced upcoming online masterclasses.
Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!
Centers around the world have not stopped proposing actions to motivate, reward, and continue teaching during these days of confinement.
As Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.
Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist Cuisine
Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.
Her haute couture-inspired sweets attract renowned chefs like Ferran Adrià and René Redzepi.
The two companies offer the opportunity to professionals in the sector to launch a free online store in just 48 hours.
One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craft
Jacquy Pfeiffer and Sébastien Canonne have created this new online pastry, baking, and cake decorating educational experience.
The Executive Pastry Chef at Mandarin Oriental Hotel Geneva, always looking after the well-being of his team, he creates desserts designed to create delightful memories for his guests.
In this training modality, you can learn techniques and trends without leaving home thanks to Kirsten Tibballs, the school’s director, and many other invited pastry chefs.
Responsible pastry, ice cream trends, viennoiserie, and gelling agents are some of the topics that will be covered in this training scheduled for the month of November.
The worldwide benchmark fair for bakery and pastry continues to announce changes for its 25th edition.
After months of research, the French maison surprises with two macarons without butter or egg whites.
Adorable animals, friendly vegetables, carousels, baroque eggs … In 2020, renowned pastry chefs show their ingenuity by working with chocolate.
A deep look to Indian Vinesh Johny, one of the most popular pastry chefs in his country and responsible of Academy Lavonne
Professionals from all over the world can register for this biennial event organized by the FIPGC.
This treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.
The innovations and new developments shown in both fairs not only convinced the buyers, but also underlined the vitality of the snack and confectionery industry.
Jordi Roca, Francisco Migoya, Olivier Fernández, and Lisa Vega are some of the pastry chefs who will participate in the event.
Strawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.
The group, which has just turned 100, announces the launch of three new innovation centers and the creation of two joint-ventures in Africa.
The French chef will teach two master classes at the Barcelona establishment commanded by Eric Ortuño and Ximena Pastor in March.
The well-known pastry chef has created two vegan cakes for the occasion: Fleur de Cassis and Rose des Sables.
In the end, the most complete international Salon in Asia will be held from July 13 to 16 at the Singapore Expo.
This book is a bridge between food art and science. A source of inspiration to discover something new.
Nicolas Cloiseau launches a “green” version of the iconic ganaches of the Parisian house.
Italy becomes the country that has won the competition the most times, beating France in number of medals. Japan and Argentina came in second and third place respectively.
The Italian chef, who is now the new executive pastry chef at The Peninsula Beijing, makes beautiful desserts full of flavor and which awaken memories.
Japan and Denmark complete the podium of the competition held in Europain.
Gabriele Riva: “Less is more speaks of our philosophical approach to pastry making in terms of restraint and honesty”January 23, 2020 | Alberto Ruiz
It is not just another pastry shop. It is a whole concept that emerges from the dialogue between two pastry chefs – Gabriele Riva and Kanako Sakakura. Both wondered where patisserie was heading and put their concerns on the table
More than 38,000 visitors, more than 300 business meetings, and more than 100 new products. These are just some numbers of the last edition of the fair in an edition marked by the effort to maintain international interest.
Any business that sells desserts or sweets can donate all profits made on February 8 to the Australian Red Cross.
The fair delivers its awards to products committed to responsible bakery and pastry and adapted to current times.
Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leader
Chocolate will be the star of the class calendar of the center located in Las Vegas.
It could not be possible to understand the huge increasing of good and fine pastry chefs in the Asia Pacific Region without him, meet Nicklesh Sharma, the man behind the Academy of Pastry Arts
After Spain’s resignation to participate in the European Pastry Cup, the preliminary round of the Coupe du Monde de la Pâtisserie, the competition will be contested between Sweden, Switzerland, Russia, and Ukraine.
China, India, Indonesia, Korea, Malaysia, the Philippines, Singapore, Sri Lanka, Thailand, and Taiwan will meet to obtain a place in the next Coupe du Monde de la Pâtisserie. Japan will be present as a guest.
Johan Martin, Amaury Guichon, Jordi Bordas, and Nina Tarasova will be some of the guest pastry chefs.
The school celebrates its fifth anniversary with special classes located outside of Brooklyn.
On February 28, 2020, the team that will travel to Lyon will be selected.
The director of ABA School has made this piece only with chocolate and cocoa butter, with no molds.
On March 5, 2020, the grand final of the competition will be held in Singapore.
The acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.
The chocolates Taiwan # 1 62% Ping Tung and O’Payo Milk 50% chocolates have been recognized as the best in competition overall winners.
In this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.
Events such as the Gelato World Cup, The Star of Sugar and the Italian Pastry Championships will be held again in the Salon.
The MOF has designed five pieces that faithfully reflect the identity of five of the group’s hotels: Nolinski, Brach, Sinner, Cour des Vosges, and Evok.
Spain, Sweden, Switzerland, Russia, and Ukraine will meet in Europain to get a pass for the Coupe du Monde de la Pâtisserie.
The chocolate maker and sculptor has made a sweet replica of the wall, six meters long and three meters high
Attendees, in addition to trying innovative recipes, will collaborate with the non-profit organization, Food Recovery Network.
The Swiss chef Marzio Monaco and Luca Poncini have come in second and third place in the first edition of this new competition.
To meet the high demand for bakery products in the area, it is expected that establishments in the sector invest in technology to increase their production lines.
Debove, who joins the center as an executive pastry chef, will be a great asset for the development of the ENSP both in France and abroad.
The representative of France has won the gold trophy, ahead of Kohei Ishida (Japan) and Maxime Tardieu (Switzerland).
In France, consumers show a special predilection for decorated cakes, made with natural ingredients from a specific origin, and with less sugar, according to PCB Creation.
After winning the competition in 2015, the Japanese team returns to the podium. ahead of China and Italy.
Valrhona’s C3 Chocolate Chef Competition announces its North American Winner in a competition that brings together top pastry chefs from the United States and Canada.
The pastry chef of La Table de l’Espadon au Ritz Paris has been one of the four winners this year of the awards for excellence of the Les Grandes Tables du Monde association.
This new product, which has no added sugar, can be applied to many pastry recipes.
From March 2020 to January 2021, the national selections will be carried out in 20 countries.
The eighth edition of the competition in Paris will take place on June 14, 2020.
This collection, consisting of five volumes, presents a revolutionary way of understanding bread, combining practical and scientific knowledge with ideas that are at the forefront of research.
The Asian Pastry Cup and the C3 International final will be held during the Salon.
The prestigious competition raises the requirement by changing the rules of participation.
The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative space
In response to consumer needs for tasty, nutritious, and responsible foods, the manufacturer presents WholeFruitChocolate, included in the new category of food and drinks, Cacaofruit Experience.
Designed by architect Fumihiko Sano, it has been awarded the 2019 Dezeen Awards in the restaurant and bar category.
So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.
The chefs promise to defend the bases of the trade and share their experiences with the rest of the associates.
Jacquy Pfeiffer: “Finding the right balance of flavors, textures, and simplicity takes time and work”October 1, 2019 | Santiago Corral
The co-founder of the French Pastry School is positive that elevating the level of pastry in the United States is possible by educating the consumer.
Candidates from Italy, Switzerland, the United States, Spain, France, Japan, Portugal, and Australia will meet in November in Lugano.
The Spanish pastry chef has carried out a two-day demonstration of new flavors, presentation, and technical Information at Pastryschool 040.
This young pâtissier feels as though he is part of a new generation that continues to make French pastry shine through his daily work that can be seen in La Goutte d’Or
This edition has been rated by the organization as the largest, widest, and with the largest offer in its history.
The championship will take place at Host Milano on October 21 and 22.
The Silikomart classroom proposes a total of 27 pastry courses taught by 19 acclaimed chefs worldwide for the last four months of the year.
The French chef, who succeeds Gabriel Paillasson, will perpetuate the values that characterize the competition.
This pastry chef, who works at the Maison Lenòtre as assistant to the creative director, Guy Krenzer, is one of the most experienced professionals who has obtained the MOF title.
This center opens in Beirut on October 15, a center aimed at lovers of pastry, bakery, chocolate, and ice cream.
The researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.
The Ukrainian chef is the Brand pastry chef for two new cafés.
Jacquy Pfeiffer has been one of the guests of the last convention of the American Culinary Federation, an opportunity he took to share his vision of pastry with the attendees
Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.
A small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.
From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.
Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.
Preparations for the 25th edition of the fair that promises significant developments begin.
The qualifying round will be held next October and will decide which North American candidate passes to the grand international final of the competition.
The competition, open to professionals under the age of 23, will be held in November at the Salon du Chocolat in Paris.
The chefs will receive their awards next September in Russia at the 2019 UIBC Congress.
The young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside.
The Italian chef joins the Salon along with more than 20 renowned pastry chefs from all over the world to offer not only workshops and ideas, but also a vision of the future.
The company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.
The biennial fair, which will celebrate its 17th edition this October, will host a score of attractive competitions.
According to Dr. Ramon Estruch, the high content of polyphenols in cocoa have antioxidant and anti-inflammatory effects on the body.
These four great French pastry chefs will present their signature pâtisserie in London during the months of July and August
The Spanish master pastry chef continues to surprise with initiatives such as this competition which is open to professionals over the age of 18 from all over the world.
Originally from Busan (South Korea), she is the young pastry chef at Jungsik New York, a two-Michelin-star restaurant that is a must for lovers of contemporary and creative Korean cuisine. Her mission: to make people happy with her desserts.
Paris will host the next European elimination of the Coupe du Monde de la Pâtisserie.
The center, located in Barcelona (Spain) and directed by Hans Ovando and Elena Adell, begins its journey with an attractive international summer pastry course.
Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’June 28, 2019 | Fernando Toda
Highly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.
After an official presentation in Spain, the Dutch chef has started an extensive tour to present his first book. The first stop was this Romanian school.
On the occasion of this anniversary, the benchmark brand in modern cocktails has prepared attractive and innovative activities.
In “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complements
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.
With a premium of 2.8% on the price of cocoa, the most dangerous children’s tasks could be eliminated.
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.
Jonathan Mougel: ‘We tend to complicate our recipes when all that is simple and good is still a safe bet’June 12, 2019 | Fernando Toda
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 edition
The pastry chef of this French-inspired bistro style restaurant, located in Berkeley (California), offers a menu filled with local, organic, and seasonal products.
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.
France, the Netherlands, and Denmark have been selected for the Coupe du Monde de la Boulangerie 2020May 24, 2019 | Ana Rodríguez
The three countries have won the European International Selection and will participate in the Coupe du Monde, which will take place in Europain.
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 working
Susanna Yoon: “When creating chocolates, we let our humor come through in the form of our favorite childhood sweets and images”May 17, 2019 | Santiago Corral
An elegant approach and respect for the product has made Yoon, Head Chef and Founder of Stick With Me Sweets, become one of the finest chocolatiers in the city of New York.
Enric Rovira, Stéphanie Aubriot, Olivier Bajard, and Pierre Hermé are some of the leading chefs of the sixth edition of the congress.
Interested pastry chefs, ice cream makers, and chocolatiers must submit their application before September 30.
The meeting, under the leadership of Richard Sève, Sébastien Bouillet, and Jean-Paul Pignol, was dedicated to market pastry.
Recognized and awarded pastry chefs will choose the candidate who will represent North America in the final scheduled for Singapore in 2020.
Pascal De Deyne: “I like to see each day as a challenge to do better and make customers and oneself happy”May 14, 2019 | Jaume Cot
His childhood was spent in a rural environment, coming from a farmers’ family working in the cultivation and development of milk, wheat and beet, raw materials which are all fundamental for pastry. Pascal De Deyne felt his ‘trade calling’ at
The owner of Willa Jean (New Orleans) and the head baker of Publican Quality Bread Chicago have been recognized in the pastry and bakery category, respectively, in the latest James Beard Awards.
The origin of La Maison goes back to Paris 42 years ago. It currently has 44 stores in seven countries and maintains the spirit of “haute couture” chocolate that its founder imposed.
Ansel has created a new New York City-inspired Pretzel Mousse Cake for the occasion
The jury unanimously chose the hazelnuts and sudachi macaron with passionfruit heart by Adrien Blenet.
The meeting, presided over by Pierre Hermé, will host more than 100 master classes, more than 40 courses, and seven gourmand spaces.
He embodies better than anyone an idea of patisserie that, little by little and fortunately, is catching on. It is that idea of the freshly made, natural and fresh, with the seasons and their products as a guide. A patisserie
The pastry chef joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.
Luis David Valderrama: “We are subjected to local availability of the product, so we have to be very creative”April 12, 2019 | Santiago Corral
The restaurant Mil, with views of the ancient ruins of Moray (Peru), focuses on ancestral native cuisines with ingredients grown in different altitudes of the Andes. Its cuisine chef explains the creation process for new dishes.
June 30 is the deadline for the submission of applications.
The competition reaches its 45th anniversary with the feeling of continuing to gather the best talents in France
In Jérémie Runel’s hands, eggs are turned into small delicacies with almond, mango, and Madagascan vanilla flavors.
The Italian pastry chef of Ristorante Luca Fantin in Tokyo is known for creating evocative desserts full of surprises when tasted
Jérôme de Oliveira, Julien Álvarez, Quentin Bailly, and Etienne Leroy will give exclusive training sessions from April 28 to May 1.
Masks, children’s games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.
In this classroom, chocolate culture is available to professionals in the sector to encourage the exchange of skills and nurture the creativity of pastry art.
The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries lately
Teamwork,communication, confidence, effort, compromise, and time are some of the aspects that led Malaysia to win the last edition of the Coupe du Monde de la Pâtisserie.
As a member of the International Organization Committee of the Coupe del Monde de la Pâtisserie, Gay tells us the keys to the present and future of this ambitious competition.
Frank Haasnoot, Nicolas Haelewyn, Marike van Beurden, Karim Bourgi, Bedros Kabranian, Martin Diez, and Hans Ovando will give master classes at one of the TOP schools in Romania.
The captain of the Spanish Team who were runner-ups of the 2016 Ice Cream World Cup debuts in the publishing world with a book that goes in search of the synergies of ice cream. Thus, Más is the gateway to the multiple possible combinations between ice cream and its complements. The date of the official launch is February 27.
The Bean to Bar was new to Lisa before joining as Executive Pastry Chef at Dandelion Chocolate and accepting the challenge of developing a customized line of pastry products with the company’s chocolate.
Wang Sen opens its outstanding school facilities, Top Chef Union, among them and let us discover how important are for them the artistic side of the pastry and bakery craft
The chef throws light on a wide area of work that is in the convergence between ice cream and pastry. An innovative seminar organized in Athens by Gastronomy Essentials.
225,031 visitors did not miss the last edition of the Salon, the first without Paul Bocuse.
Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without molds
The Fair, which is the stage of the World Junior Pastry Championship, has once again exceeded 200,000 visitors.
With 30 years of history behind it, the competition shows that it is still capable of surprising us both in the candidates who opt for the win and in some of the creations that had to be made
Vincent Vallée, Johan Martin, Joakim Prat, Melissa Coppel, Frank Haasnoot and Daniel Álvarez are opening this year as guest professors.
The design of the Fair has been improved and developed in macro areas, which encourages influence between sectors.
La victoria tiene un significado especial para Italia y el delegado del equipo, Davide Malizia, por conseguir adelantar a Japón en el palmarés de la competición
For the first time in the competition, the participants will have to present a 100% vegan plated dessert and an imposed theme which will be “Nature, Flora and Fauna”.
Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel’s school in 2019.
The fair will deliver its Innovation Awards to products and equipment that advocate ease of use and nutritional properties, among many other values.
The Parisian chef, who has had an interesting culinary career in places like Wellington, Kiev, Dubai, Moscow, Bermuda, and France, is the executive pastry chef of the Mandarin Oriental Hotel since 2017.
Chocolate Nation, a museum that is about to open its doors in the city, occupies more than 4,000 m2 and counts on Barry Callebaut as a collaborator.
The theory of this British pastry chef, called C3D, is based on the combination of three essential components: connectors, elements, and dimension.
The chocolatier has raised more than £80,000 in a few weeks.
You can chat with Guy Kremzer and enjoy exclusive creations until January 13
The great Dutch master chef has launched Prisma, his first book, published by so good.. magazine
The icy bûches by the brothers Tom and Jeff Oberweiss overflow with fantasy and Christmas motifs
Elias Laderach nos cuenta algunas de las claves de su contundente victoria en la última edición del World Chocolate Masters. Aunque se impuso con autoridad, tuvo algún momento durante la competición muy delicado. ¡No os perdáis su historia!
Candidates from Australia, China, Croatia, the Philippines, France, India, Italy, Russia, Singapore, Slovenia, and Taiwan will participate in the fifth edition of this competition.
The Australian chef is the owner and executive chef of Whitegrass, a Michelin-starred restaurant leading fine dining destination in Singapore.
To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.
The bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.
What would it be like to spend a week in the workshop of this French chef’s delicious pastry shop? Find out in the book, A Week with Yann Duytsche.
The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.
Martin Lippo, Vincent Guerlais, Emmanuele Forcone, and Johan Martin are some of the pastry chefs who have participated in this great event.
Guasare and Milk of Nicaragua have been proclaimed the best chocolates in this well-known competition.
After a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserie
The Executive Pastry chef of The Peninsula Tokyo likes to work with local seasonal ingredients to create his luxury artisanal creations.
Three high-voltage days in which we have been able to appreciate a lot of talent and emotions interspersed in a competition that the Swiss chocolatier virtuoso took home.
A study, carried out by 18 researchers, reveals new data on the evolutionary history of the plant.
In addition to the first prize, the Japanese pastry chef has won the People’s Prize, the Artistic Prize, and the Tasting Prize.
The young chef, who conquers Mexico with boundary-pushing desserts, has now received this prestigious award.
For three days, Parisians will have the opportunity to taste two emblematic Guichon creations in one of Couvreur’s shops.
The calendar of some of the 17 elimination rounds for this competition created by Guerlais is now available, four of which are outside France.
The award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.
We enjoy some delicacies from the large pastry program of The French Laundry, from Fernch classics to avant-garde proposals thanks to his man in charge, Elwin Boyles
As the Executive Pastry Chef of Alain Ducasse’s restaurant, Beige, since 2015, he is always looking to bring out the natural flavors of the ingredients without compromising their quality and nature.
The media-friendly chef has been chosen by photographers and culinary experts.
More than 76,000 professional visitors have been more than satisfied with the latest edition of the fair.
Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.
For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.
The acclaimed French chef will present a selection of signature pastries at Ansel’s headquarters in Soho.
Professionals and amateurs can now register for the 45th edition of this competition dedicated to plated desserts in restauration.
Both chefs once again demonstrate that they work very well together.
Both pastry chefs have passed the Association’s rigorous admission test.
In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.
The 30th anniversary of the most important pastry competition already has all its candidates selected and training intensively to be among the best.