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Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’

March 3, 2022 |

Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.More info

A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

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.More info

60 creations by Antonio Bachour

October 8, 2013 | 2

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info

The Salon du Chocolat in Paris prepares to host ambitious competitions

August 10, 2022 |

Two months before its celebration, the great chocolate event announces an attractive program.More info

Kirsten Tibballs: ‘Before I finish a project, I am already planning the next’

July 29, 2022 |

After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info

The Relais Desserts Charles Proust appeals to ecological awareness

July 28, 2022 |

The theme of the 2022 edition is Naturalité.More info

Tips for choosing and working with chocolate according to The Pastry Alphabet

July 27, 2022 |

In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info

Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’

July 22, 2022 |

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info

René Frank, best pastry chef in the world 2022 according to the 50 Best

July 21, 2022 |

The owner of the dessert restaurant, Coda, in Berlin, adds a new recognition to his illustrious career.More info

The great enzyme revolution in pastry

July 20, 2022 |

Gastrocultura Mediterránea and i+Desserts explore the applications of pectinase, invertase, and amylase, three enzymes with great potential in sweet cuisine.More info

SIAL PARIS 22 is presented as the first fair to totally recover normality

July 19, 2022 |

The fair, which will be held from October 15 to 19, will feature the figure of renowned chef Mauro Colagreco as its sponsor.More info

Chile wins the Americas Pastry Cup and has direct access to the Coupe du Monde

July 18, 2022 |

The United States and Argentina completed the podium.More info

The oven beats the freezer

July 15, 2022 |

As we have been observing, the oven has completely beaten the freezer in the vast majority of pastry establishments around the world.More info

The consumption of vegan products is growing worldwide

July 14, 2022 |

According to the Puratos Taste Tomorrow report, 35% of Europeans buy these products at least once a week, and 30% in the rest of the world.More info

SG#28. What is surprising is that we continue being surprised

July 14, 2022 |

Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.More info

Patisserie Manus, a 100% artisan success

July 8, 2022 |

Its brand has been consolidating over the decades in what could be defined as an idyll with its own customers, who have fallen in love with its repertoire of bread, pastries and cakes, including its fantastic wedding cakes.More info

How would you make a cake without flour, sugar, eggs, or butter?

July 7, 2022 |

Aurélie Thérond gathers 60 recipes without these four basic confectionery ingredients in her book, Je veux faire un gâteau mais je n’ai pas…More info

Four great pastry chefs preside over the WCM jury

July 1, 2022 |

Amaury Guichon, along with Kirsten Tibballs, Yusuke Matsushita, and Sachi Takagi will all ensure transparent and fair judging.More info

How to temper chocolate according to Ramon Morató

June 30, 2022 |

In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info

Luis Amado chocolate bonbons: Safe flavors, ‘go wild’ shapes

June 29, 2022 |

Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info

The keys to the award-winning design of Files by Ramon Morató

June 27, 2022 |

Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.More info

The École Nationale Supérieure de Pâtisserie expands

June 23, 2022 |

The expansion includes new laboratories and classrooms, as well as student apartments.More info

The book Files by Ramon Morató wins a 2022 Laus award for its publishing design

June 22, 2022 |

Just one year after its release, the chef’s second book has achieved Bronze for the design developed by Zoo Studio.More info

Romain Cornu, the new Global Brand Ambassador for Cacao Barry and Mona Lisa

June 20, 2022 |

The pastry chef will help to respond to an evolving fine dining sceneMore info

Dimitri Fayard: ‘Simple can be harder than complex’

June 16, 2022 |

As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info

The World Chocolate Masters looks to the future

June 15, 2022 |

In its eighth edition, the competition invites 18 pastry chefs to reflect and raises the need to face the great challenges of today’s world.More info

Aspects to consider in the preparation of brioche by Daniel Álvarez

June 10, 2022 |

In his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.More info

The Americas Pastry Cup, formerly known as the Copa Maya, will be held in July in Chile

June 7, 2022 |

For the first time, the competition will also host teams from North America.More info

Leyre Pedrazuela reclaims a more conscious diet in the book, Essenzia

June 6, 2022 |

Available in our online bookstore Books For Chefs, it is a book that wants to break established myths about pastry.More info

Torta Bella, Andrea Tortora’s tribute to great Italian women

June 3, 2022 |

The pastry chef presents a version of the rose cake that Messisburg created for Isabella d’Este’s wedding.More info

Most common types of sugar in pastry by Paco Torreblanca

June 2, 2022 |

In his award-winning book Paco Torreblanca, the renowned chef dedicates a chapter to this essential ingredient in pastry.More info

Ooi Hooi Shing: ‘The dominance of the French influence on pâtisserie the world over continues to be a strong force’

May 31, 2022 |

The founder of Le Petit Four, hand crafted French pastry in George Town, Pennang, has been one of the Golden Ticket winners of the book, Files, by Ramon Morató.More info

So good recipes 3, the great sweet journey

May 27, 2022 |

One of the main attractions of this compendium lies is the large volume (nearly 2,000 preparation) sand variety of recipes and authors offered to enhance your creativity.More info

The perfect chocolate is shaped like a spiral according to science

May 26, 2022 |

Researchers from the University of Amsterdam, the University of Delft, and Unilever claim that the spiral shape, obtained using a 3D printer, is ideal for maximum flavor.More info

Relais Desserts Spring Seminar in Padova

May 25, 2022 |

Luis Biasetto was the ambassador of the event.More info

An in-depth look at the baguette in Jean Marie-Lanio and Jérémy Ballester’s new book

May 23, 2022 |

Available in English at Books For Chefs, the book incorporates 15 original recipesMore info

A new skin texture by Paco Pérez to boost chef’s creativity

May 19, 2022 |

Paco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.More info

The phases of making pastry dough by Daniel Álvarez

May 18, 2022 |

In Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.More info

Giambattista Montanari: ‘As an Italian, it is a source of pride that panettone triumphs in other countries’

May 13, 2022 |

Passionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.More info

Ramon Morató’s healthy pastry, in Regular, Slim, and Skinny versions

May 11, 2022 |

In his book Files, the global creative director of the firm Cacao Barry presents, among many other projects, a multidisciplinary study on the reduction of fats and sugars in pastry.More info

Alessandra Mion: ‘Frau Knam is me. Rational, organized, and precise’

May 9, 2022 |

Pink pastry, focused mainly on a repertoire of choux, bonbons, and cakes of the week, are the stars of this small boutique in Milan.More info

Márcio Baltasar: ‘Portugal could export more than the popular pastéis de nata’

May 6, 2022 |

The pastry chef of the restaurant Ocean has been one of the winners of the Golden Ticket for the book by Ramon Morató.More info

L’École Valrhona Brooklyn resumes online classes

April 29, 2022 |

From May through October, the school will host six sessions that will be streamed via Zoom.More info

Julien Dugourd looks back on his career, mentors, and recipes in his first book

April 27, 2022 |

Struggle, perseverance, and passion define the career of this La Chèvre d’Or pastry chef. His first book is available in French at booksforchefs.com.More info

Scientists use microalgae as an alternative to palm oil

April 22, 2022 |

The oil derived from microalgae contains more polyunsaturated fatty acids and mitigates the impact on the environment.More info

Jesús Escalera: ‘I want to offer technical pastry, but without being pedantic’

April 21, 2022 |

The Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.More info

Japanese jellies for all tastes/palates by Takashi Ochiai

April 13, 2022 |

The world of jellies is very wide in Japanese pastry, and like in other pastry preparations, the passing of the seasons also marks its consumption.More info

Around the world with Break! (II)

April 13, 2022 |

Shortbread, bretzel, cookies… There are very different ways to immerse yourself in Eric Ortuño’s book. One of the most original ways of doing so is by exploring its tea pastries through their different countries of origin and their gastronomic traditions.More info

Julien Leveneur and Elsa Molton win the Championnat de France du Dessert

April 11, 2022 |

The candidates thrilled the jury with very personal creations inspired by the theme, “self-expression”.More info

Les Vergers Boiron invites you to create a recipe for its 80th anniversary

April 8, 2022 |

The company launches an Instagram competition for chefs, pastry chefs, ice cream makers, and mixologists, valid until May 27.More info

An ‘animal-free’ egg white has been launched in the United States

April 7, 2022 |

EVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.More info

Will Goldfarb: ‘The real luxury is having time and space –the rest is just money’

April 6, 2022 |

While in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, byMore info

Sirha Europain’s approach to French bakery impresses

April 5, 2022 |

The historic fair, which has just celebrated its 24th edition, has brought together more than 25,000 professionals, more than 70 masterclasses and round tables, and 300 exhibitors and brands.More info

Maira Yeo, Asia’s Best Pastry Chef 2022

April 4, 2022 |

The Singaporean pastry chef concocts dreamy creations at restaurant Cloudstreet, which blends Sri Lankan and Australian cuisine.More info

Ju Chamalo’s pastry flans now in a book

April 1, 2022 |

Available in French at Books For Chefs, it proposes fifty flan recipes, from traditional to fruity, and shares practical tips.More info

Ten artistic chocolate eggs for an unconventional Easter

March 31, 2022 |

Eggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar… The Easter campaign is full of creativity once again.More info

A ‘brightness’ in the gateway to Asia

March 25, 2022 |

The chef has become the great ambassador of Vladivostok in the world, thanks to his establishment named Vspyshka.More info

Sigep receives fewer attendees, but does not disappoint

March 21, 2022 |

Attendance was reduced by 25% compared to 2020.More info

Alléno & Rivoire explore French vineyards in their chocolate bars

March 17, 2022 |

The Terroirs de France collection proposes pairings of chocolate with champagne and cognac, among other drinks.More info

Around the world with Break! (I)

March 14, 2022 |

Discover Eric Ortuño’s book from the perspective of some of the most iconic biscuits from 14 countries.More info

Paola Chang: ‘Everything we imagine can be materialized’

March 10, 2022 |

At Lab Sucré, she ‘hybridizes’ her dual Argentinean and Korean culture with her training in Europe and Asia. More info

Sigep 2022 delves into big ideas and sustainability at the Pastry Arena

March 9, 2022 |

The 43rd edition, which was initially scheduled for January, will finally take place in March.More info

Ten women pastry chefs who assert their talent day by day

March 8, 2022 |

On the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.More info

Four very personal versions, with no limits, of Millefeuille

February 28, 2022 |

In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.More info

Modern and committed bakery is ever present in Sirha Europain

February 22, 2022 |

In the next edition, visitors will find answers to the main current issues in the bakery sector.More info

The origin of British tea culture and its alliance with the sweet world

February 16, 2022 |

What is the origin of the Afternoon Tea tradition? What type of tea is the most recommended for that moment and how should it be prepared? Sans & Sans in Barcelona gives us some context and keys.More info

In love with the coco, Yann Couvreur’s romantic entremet for Valentine’s Day

February 14, 2022 |

The chef once again resorts to the fox, his alter ego, to create a piece with the coconut as the protagonist.More info

Les Vergers Boiron, 80 years of passion for fruit

February 11, 2022 |

In 2022, the brand reaffirms its ambitions in terms of innovation, service, and social and environmental responsibility.More info

Fabrice Danniel: ‘It is challenging and inspiring sourcing ingredients that can emulate dairy products’

February 10, 2022 |

Anyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should notMore info

Sahar Parham Al Awadhi, Middle East & North Africa’s Best Pastry Chef according to the 50 Best

February 10, 2022 |

This chef born in the Emirates is the winner of an award that now looks towards this part of the worldMore info

Nina Métayer: ‘I like aesthetics as a way of expressing the love we put into our profession.’

February 9, 2022 |

All of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own styleMore info

Delicate pastry, the focus of Nina Métayer’s first book

February 8, 2022 |

Available in French in our Books For Chefs online store, the book proposes creations for all moments that invite gourmand pleasure.More info

François Perret versions his emblematic Madeleine for Easter

February 7, 2022 |

The pastry chef at the Ritz Paris Le Comptoir has used high-quality chocolate to make this piece with a surprise inside.More info

La Maison du Chocolat’s nod to Paris in its Valentine’s Day collection

February 4, 2022 |

The illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.More info

Creativity beyond 24 hours

January 31, 2022 |

We reflect on the role of creativity in pastry that is sometimes overused.More info

Chong Ko Wai: ‘The more difficult the craft, the more satisfying it is for me’

January 26, 2022 |

Does the pastry chef create? or we rather improvise from the knowledge and experience we have. This is the stimulating point of view of this chef, also known as Bread Pitt in InstagramMore info

Only three countries will compete in the European Pastry Cup 2022

January 25, 2022 |

Denmark, Sweden, and the United Kingdom will fight it out on March 28 within the framework of Sirha Europain.More info

Titanium dioxide will no longer be marketed in Europe starting in August

January 21, 2022 |

The European Union has just published the regulation that will come into effect on February 7.More info

Eight emblematic baked goods from Spain, France and Italy by Joaquín Llarás

January 20, 2022 |

Galician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manualMore info

PandUovo, the new Easter creation by Andrea Tortora

January 19, 2022 |

After finding old family tin-plated iron molds in the shape of half an egg, the chef uses them with leavened dough similar to that of the dairy milk and vanilla based pandoro came about.More info

Going around creativity (27 times)

January 17, 2022 |

The search for their own style, the need to find alternative ingredients, or dissolving the boundaries between sweet and savory inspire many of the chefs at # sogood27More info

Health and flavor, the main reasons for consuming plant-based chocolate

January 14, 2022 |

A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info

The Baker & The Bottleman, a sustainable bakery and wine bar in Hong Kong

January 10, 2022 |

Award-winning British chef Simon Rogan is the driving force behind this establishment that has a very eco-friendly spirit.More info

Sustainability, ease of use, and nutrition, this is what is most valued in the Sirha Europain Awards

January 5, 2022 |

Eight innovations will be awarded by a jury of experts, professionals, and journalists specialized in bakery-pastry in the next edition of Sirha Europain.More info

Europain 2022 postpones its celebration for two months

January 5, 2022 |

The spike in cases of the pandemic has pushed the fair to delay its dates, as Intergastra and Sigep have recently done.More info

Sigep is postponed to March

January 4, 2022 |

The negative evolution of the pandemic forces the organization to postpone dates.More info

The most popular content of 2021 on the So Good .. website

December 29, 2021 |

Our site continues to consolidate itself as a reference point with an increase in new users.More info

Maxence Barbot’s imaginative nod to his Breton origins

December 23, 2021 |

The pastry chef at Shangri-La Paris proposes a Christmas log shaped like a honey spoon and a wavy galette.More info

Five inspiring masterpieces with WholeFruit chocolate

December 22, 2021 |

Chocolate firm Cacao Barry recently asked its ambassadors around the world to prepare a new creation to celebrate the launch of its revolutionary new chocolate, WholeFruit. This chocolate has the peculiarity that it is made exclusively with ingredients from cocoaMore info

Yann Brys’ Evok seasonal collection is inspired by Christmas tree decorations

December 21, 2021 |

The MOF once again with five impressive bûches or Christmas logs.More info

Sigep 2022, in a face-to-face format and with Italian essence

December 17, 2021 |

From January 22 to 26, the 43rd edition of the historic show will be held in Rimini.More info

Pastry to the rhythm of the seasons in Claire Damon’s first book

December 15, 2021 |

Des Gâteaux & des Saisons is available in French at Books For Chefs.More info

Grupo Nutresa is once again recognized as the Most Sustainable Food Company by Dow Jones

December 10, 2021 |

This year Grupo Nutresa, to which Cordillera belongs, has presented a superior performance in twelve sustainable practices.More info

Trompe l’oeil and delicate individual pieces in Vincent Vallée’s Christmas

December 9, 2021 |

The French chef demonstrates his good taste in a collection where there is no shortage of original entremets and Christmas decorations in three flavors.More info

‘New-School Sweets’, Vinesh Johny and Andrés Lara’s fertile and fun collaboration

December 2, 2021 |

Both chefs has joined talent, pastry skills and sense of humor to bring out a very unique repertoire of mouth watering pastriesMore info

Cédric Grolet presents his third and colorful book, Fleurs

December 1, 2021 |

After the success of Fruits and Opéra, the French chef surprises with this book, available at Books For Chefs, with which he pays tribute to his mother.More info

Spyros Pediaditakis launches his first notebook about restaurant pastry

November 26, 2021 |

Available at Books For Chefs in English, this book is full of knowledge and techniques to offer the best experience to guests.More info

Gonzo Jiménez: ‘I want our creativity and excellence product known worldwide’

November 24, 2021 |

Photos: Nina de Zayas

Better known as the Grand Canyon State, Colorado, in the United States, is home to a unique nature and scenic terrains drawing millions of visitors looking to get swept up in its natural splendor and fantasticMore info

Sirha Europain emphasizes excellence in French bakery

November 24, 2021 |

Among the novelties, the Fair will present a new snacking space.More info

Amaury Guichon will premiere in the talent show, School of Chocolate

November 23, 2021 |

The first season will premiere on November 26 on Netflix.More info

Dang Wen Li by Dominique Ansel launches festive seasonal pies

November 19, 2021 |

At this bakery concept created just for the people of Hong Kong, the award-winning chef launches three limited-time pies for celebrations, from family gatherings to Christmas to Thanksgiving.More info

Chantal Aubisse, the competitor from Bergerac, wins the Concours du Macaron Amateur 2021

November 18, 2021 |

The jury, chaired by Jordi Bordas, awarded the first prize to Chantal Aubisse for her macaron, Autor d ‘un café.More info

Thomas Teffri-Chambelland presents an ambitious sourdough bakery treatise

November 18, 2021 |

The new and essential book by the director of l’Ecole Internationale de Boulangerie is available at Books For Chefs.More info

Janice Wong offers a tree to chocolate bar experience in Singapore

November 16, 2021 |

The chef has set out to plant 1,000 cacao trees across the country.More info

Time for Break! at L’Atelier

November 15, 2021 |

The book’s presentation, organized by Eric Ortuño and Grupo Editorial Vilbo-Books for Chefs, vindicated the potential of a specialty in full evolution.More info

Six original and delicate Galettes de Rois to enjoy when they are most popular

November 12, 2021 |

Inverse puff pastry, with pistachio, in a relief. There are many ways to present this puff pastry cake in a unique and equally tasty way.More info

Puratos’ Belcolade becomes a carbon-neutral chocolate factory

November 12, 2021 |

It will work 100% with renewable electricity, so it will be completely free of fossil fuels and it will get 90% of its water from the rain.More info

Mike Adelsten: ‘Alchemist’s creations want to convey a message and make an impact.’

November 11, 2021 |

Rasmus Munk is barely 24 years old when, in 2015, he decides to open the first version of Alchemist in Copenhagen. His idea of developing a holistic gastronomic proposal, which would establish a dialogue with other non culinary disciplines, soonMore info

Italy, the star of the Coppa del Mondo del Panettone

November 11, 2021 |

There were many other countries represented in the competition but were not able to get on the podium.More info

L’École Valrhona Brooklyn debuts chefs and themes in their 2022 training program

November 10, 2021 |

The center has scheduled 19 classes from March to October for professionals to develop their skills, confidence, and network.More info

Pierre Hermé’s gourmet recipes for every moment of the day in his new book

November 9, 2021 |

In this new book, available at Books For Chefs, the chef gathers 66 previously unpublished recipes for breakfast, snacks, lunch, afternoon tea, and dinner.More info

‘The Italian Bakery’, the cookbook to master the art of Italian patisserie

November 8, 2021 |

This volume, available at Books For Chefs, is the first dolci-centric book included in the popular The Silver Spoon series.More info

Ten examples of the versatility of chestnuts in pastry

November 4, 2021 |

Breads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.More info

Host exceeds expectations in its return to presence

November 2, 2021 |

The fair hosted outstanding pastry competitions dedicated to panettone and tiramisu.
More info

The Italian chef Salvatore de Riso wins the II Panettone World Championship

October 29, 2021 |

The president of the Accademia Maestri Pasticcieri Italiani was excited and happy about this victory.
More info

Jérôme de Oliveira, Pastry Chef of the Year at the Trophées de la Gastronomie et des Vins

October 27, 2021 |

The chef from Lyon has been one of the professionals recognized in the 13th edition of these awards organized by Le Progrès and the Toques Blanches Lyonnaises association.More info

Break! The definite tea pastry and biscuit book by Eric Ortuño

October 26, 2021 |

The renowned pastry chef Eric Ortuño publishes Break!, a book that opens the channel to tea pastry to show and demonstrate its full potential. A heterogeneous journey through the crunchy product par excellence through both traditional and contemporary proposals as well as from all over the world.More info

Whitelier’s fifth boutique emphasizes the shape and softness of white ​​bread

October 26, 2021 |

The establishment, designed by Eccentric, expresses the craftsmanship of this bakery.More info

Twelve bûches for a Christmas in nature and with winter flavors

October 22, 2021 |

Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.More info

Six examples of reasoned pastry, free of excesses, by Frédéric Bau

October 21, 2021 |

In his book, Gourmandise Raisonnée, available at Books For Chefs, the popular chef provides tasty, light, and healthy recipes.More info

Countdown to Iba’s second virtual event

October 19, 2021 |

Following the success of the first edition, a new iba.Connecting Experts will take place from October 25 to 28. More info

Adapt, a vegan and “free” pastry book by Richard Hawke

October 18, 2021 |

The first professional pastry book by Richard Hawke arrives at Books For Chefs in a bilingual version (English and French).More info

Titanium dioxide, banned in Europe starting in 2022

October 15, 2021 |

Widely used as a coloring in fine pastry, ice cream, and confectionery, it was already banned in France in 2020.More info

Chris Ford launches a terrifying doll collection for Halloween

October 13, 2021 |

Butter Love & Hardwork celebrates Halloween with chocolate hand-painted doll heads with candy corn-inspired sweets inside.More info

Pierre-Jean Quinonero and Simon Lefebvre win the Championnat de France du Dessert 2021

October 11, 2021 |

Eco-responsibility has marked the theme of the competition this year.More info

A bûche lollipop and more sweets from yesteryear, updated by Dalloyau

October 8, 2021 |

This year, the pastry chef Jérémy del Val proposes a bonbon Noel, including an artistic advent calendar.More info

A Korean study reveals dark chocolate changes gut microbiota

October 8, 2021 |

The trial, carried out at Seoul National University, directly links increased Blautia obeum bacteria with improved mood.More info

Matthieu Atzenhoffer: ‘Competitions have allowed me to be much more effective.’

October 7, 2021 |

There is much to be learned from France, from the way in which the craftsmanship is prestigious there, how well professional training is promoted and how the products that identify the craftsman are protected. And there is no doubt thatMore info

Kopain, Christophe Michalak’s dream bakery

October 6, 2021 |

In this Parisian establishment, the chef wants to reproduce the emotions he felt as a child when he went with his grandmother to buy bread.More info

First finalists and WCM 21/22 preselection schedule

October 4, 2021 |

The competitors from Japan, Poland, the Middle East, and Belgium who will face each other in the final in Paris are now known.More info

How to win the World Pastry Cup? Alessandro Dalmasso’s vision

October 1, 2021 |

The president of the Coupe du Monde Italy team reveals the secrets of the Italian victory in Lyon 2021.More info

Disfrutar’s technical talent is the protagonist of its first great compilation book

October 1, 2021 |

Oriol Castro, Eduad Xatruch, and Mateu Casañas bring together all the creations and techniques developed in the 2014-2017 period of their avant-garde restaurantMore info

Dinara Kasko organizes an online Pastry Marathon with great Ukrainian chefs

September 30, 2021 |

In 11 days this ambitious initiative for pastry chefs of all levels begins.More info

Sixteen professional and junior contenders for the Championnat de France du Dessert

September 29, 2021 |

The grand finale will take place on October 5 and 6 in Canteleu.More info

Call for the European Pastry Cup for this coming January in Europain

September 28, 2021 |

The European qualifier of the Coupe de Monde de la Pâtisserie wants to recover the stage at Europain SirhaMore info

Italy knows how to win

September 28, 2021 |

The team made up by Lorenzo Puca, Andrea Restuccia, and Massimo Pica obtained a clear victory ahead of Japan, which came in second place, and France, coming in thirdMore info

‘Reasoned Gourmandise’ by Frédéric Bau, now available in English and Spanish

September 23, 2021 |

The book, which is having great sales success, can be found at our online store, Books For Chefs.More info

Zhou Xiaohu: ‘There is nothing more fascinating than my job itself’

September 22, 2021 |

A one to watch chef who knows both Easter and Western pastry cultures and who is becoming more and more popular these daysMore info

Relais Desserts incorporates Emmanuel Ryon and Eric Ortuño among its new members

September 22, 2021 |

Four new large establishments in Barcelona, ​​Paris, Wiesbaden, and Rodez extend and reinforce the Relais Desserts distinctive and its philosophy of defense of haute pâtisserieMore info

Johan Martin, Yann Brys and Nicolas Lambert, Prix d’Excellence 2021

September 21, 2021 |

The emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie More info

Pierre Hermé invites you to a ‘promenade’ through nature in his latest collection

September 17, 2021 |

Herbs and flowers such as meadowsweet, verbena, or pine and less common fruits such as Physalis assault Pierre Hermé’s showcases this season, with designs that do not disappointMore info

Host finalizes the details of an edition that celebrates the return of presence

September 16, 2021 |

Milan will become a hub for hospitality and food trends for four days, with more than 800 activities scheduled and with various international competitions around such emblematic products as the tiramisu and the panettoneMore info

Christophe Adam: ‘I am no longer a single-product chef’

September 9, 2021 |

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info

Canadian scientists come up with a method to simplify and perfect chocolate tempering

September 7, 2021 |

A phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professionalMore info

175 years of history and nine great updates to the classic Saint Honoré

September 3, 2021 |

A great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinventedMore info

Marie-Odile Fondeur: “A Sirha Lyon in 2021 seemed essential to us after so much uncertainty”

September 2, 2021 |

After the hiatus caused by the pandemic, the director of the great Lyon fair where the World Pastry Cup is held explains why they have decided to hold an atypical edition this SeptemberMore info

Szilárd Tóth and Csenge Dusha: ‘We believe in preserving both food and heritage’

September 1, 2021 |

Salt Budapest looks towards Hungary culinary tradition, especially from the countryside to offer a unique and modern cuisine, including bread and dessertsMore info

Everything is ready for the most peculiar edition of the Coupe du Monde de la Patisserie

July 30, 2021 |

Only 14 countries will face off in a final full of changes that are aimed at better responding to the challenges of today’s socieMore info

Jérémie Runel’s bars grow with strawberry, pistachio, and salted caramel

July 29, 2021 |

The bar format is one of the most genuine expressions of La Fabrique Givrée’s ice cream patisserie, available both individually and in a version for sharing. A collection that continues to expand with new proposals based on ingredients such as strawberry, pistachio and salted camel.More info

The Alchemist’s deliberate controversy over six courses

July 22, 2021 |

Ants, blood, tongue … discover six desserts from the most controversial restaurant on the current Nordic scene, Rasmus Munk’s The AlchemistMore info

Emmanuel Hamon gathers his latest creations in a free ebook

July 20, 2021 |

Entremets and individual cakes developed in master classes and collaborations with commercial brands in recent years are now the star content of the first book by the Breton chef based in UkraineMore info

Don’t forget the omnivore

July 16, 2021 |

More ethical and more care about special consumers are changing the pastry as we have known so far, but don’t forget the historical consumer who has always enjoyed essential ingredients in this tradeMore info

Dominque Ansel opens a French viennoiserie counter in his NYC Pastry kitchens

July 16, 2021 |

Located in the heart of his central workshop in NYC, these counters pay tribute to the croissant and other puff pastry in which the chef is a true specialist.More info

Sigep announces a progressive recovery of artisan ice cream around the world

July 15, 2021 |

Through its Trends Observatory, the fair describes the recovery of exports of ingredients and machinery for the ice cream industry, as well as the dynamism of ice cream chains around the world, particularly in the United States, the Middle East, and Asia.More info

Cédric Grolet designs a collection of pastry tools for Zara Home

July 9, 2021 |

Brushes, mortars, whisks, tongs, and even a juicer are part of a collection finished in black tones and with a predominance of the use of wood and stainless steel.More info

Miko Aspiras is behind the opening of Don’t Doughnuts in Sydney

July 8, 2021 |

The name of the place is a play on similar words and also, according to its promoters, “both a warning and a challenge”More info

All on 26

July 8, 2021 |

Twenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creationsMore info

Les vergers Boiron develops Fruitology to encourage creativity with fruit

July 7, 2021 |

A tool with which to develop a sensory profile for each purée that in turn serves to promote the creativity of professionals in pastry, ice cream, chocolate, and cuisine.More info

Files, by Ramon Morató. Everything you can ask for in a book.

July 7, 2021 |

The Catalan chef unveils the folders of his best recent projects into a great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.More info

Patrick Roger and Pierre Hermé, in charge of the next edition of the World Pastry Cup

July 2, 2021 |

The Parisian chocolatier and sculptor becomes honorary president in an edition that wants to put more emphasis on women professionals and at the same time incorporate changes related to a more responsible spirit, committed to the sustainability of the planet.More info

Alain Ducasse opens his own ice cream parlor in Paris

June 29, 2021 |

The menu of this ice cream parlor combines finely crafted classic ice creams with the coupage technique and very unique proposals that aspire to be great house specialties.More info

Pierre Hermé turns his gaze to Japan with a collection of new mochis, macarons, and cakes

June 25, 2021 |

Japonisme is in charge of elegant creations with perfect finishes in which ingredients such as yuzu, matcha tea, or black sesame play subtle interactions with the hallmark of the French master pastry chef.More info

Face-to-face classes are back at l’Ecole Valrhona Brooklyn with an impressive course calendar

June 23, 2021 |

Great international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this centerMore info

Christophe Michalak looks back at two decades of trade with a triple volume

June 17, 2021 |

Each of the books focuses on a stage in his career, showing the modernizing role he has had within French pastry More info

Three months to go for the most sustainable World Pastry Cup

June 15, 2021 |

In this edition, chaired by Pierre Hermé, colourants such as titanium dioxide and glitter
will be banned.More info

Ángel León and the sweet that came from the sea

June 8, 2021 |

Invasive plant ruppia maritima it is the raw material that Aponiente’s restaurant team uses to extract a kind of sea honey, first of its kindMore info

Babka Praliné, the joint creation of Conticini and Cagnes

June 8, 2021 |

Both chefs have designed this balanced proposal of powerful flavors and great technique together. More info

Cordillera, recognized by the United Nations for its sustainability

June 7, 2021 |

The company has been included as a success story on the global One Planet platform.More info

Five fresh pastry books full of techniques to spark creativity

June 4, 2021 |

We share some titles that have recently been added to Books For Chefs and that are a source of inspiration for self-improvementMore info

Twelve examples of haute patisserie for all audiences

June 4, 2021 |

Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.More info

Patrick Roger and his creative imitation soaps

June 2, 2021 |

The chef has devised this range of sweet soaps for Mother’s Day.More info

The latest pastry trends at Host 2021 by the hand of Iginio Massari

May 28, 2021 |

The fair believes that healthy foods and advanced machinery are part of the future of sweet cuisine.More info

Raphäel Giot. A pleasure which raises hopes.

May 27, 2021 |

One of those big names of Belgium pastry which has brighlt sailed the troubled waters of the global pandemic with its signature patisserie, chocolates and breadMore info

Modernist Pizza hits bookstores in October

May 26, 2021 |

The latest and long-awaited release by Nathan Myhrvold and Francisco Migoya can be pre-ordered now.More info

Cacaosuyo and Qantu, overall winners at the International Chocolate Awards

May 20, 2021 |

Cuzco 80 chocolates and Oh la vache! Morropón Milk 60% have been proclaimed the Best in competition.More info

A journey through 50 great French ‘gateaux’, gathered in a single book

May 19, 2021 |

The intimate and informal book, signed by chef agent Hélène Luzin, is available in French in Books For Chefs.More info

Ritz Paris Le Comptoir, François Perret’s new gourmet boutique

May 17, 2021 |

This shop, where one can not only taste iconic cakes from the Ritz hotel but also exclusive creations by the popular pastry chef, opens on June 7 More info

Maé Innovation renews facilities, logo, and organization

May 13, 2021 |

For the company, 2021 is a year of great innovations aimed at continuing to demonstrate its know-how and its commitment to sustainability.More info

Titanium dioxide in the spotlight once again in Europe

May 13, 2021 |

It was banned in France in 2020 and is now considered an unsafe additive by the European Food Safety Authority.More info

Wei Loon Tan, Nicolas Lambert, and Juan Manuel Herrera, in PastryBCN’s online courses

May 12, 2021 |

During the next few weeks, the company has prepared masterclasses via Zoom and with simultaneous English-Spanish translation with these three renowned chefs.More info

Host 2021, a face-to-face edition focused on safety

May 10, 2021 |

More than 1,000 exhibitors from 40 countries have confirmed their participation in the next edition of the show that will take place next October.More info

The FIPGC looks for the best classic, innovative, decorated, and now also gluten-free panettone

May 7, 2021 |

In its next edition, the competition organized by the International Federation of Pastry, Gelato and Chocolate includes a gluten-free category.More info

Charisse Dickens: ‘We get a lesson in history each time we create a dish’

April 30, 2021 |

Amazing testimony of the Head of the R&D Department of José Andrés Think Food GroupMore info

The European Biet conference in a virtual format for the first time

April 29, 2021 |

Attendees will be able to follow the event through a technological platform on June 8, 9, and 10.More info

The Championnat de France du Dessert 2021 promotes eco-responsibility

April 28, 2021 |

The regional qualifying rounds of the competition to be decided in October have already begun.More info

Edible Rivieras signed by Dalloyau and Desserted in Paris

April 27, 2021 |

Jérémy del Val and Tal Spiegel have created two cakes from the iconic Montante Vinyl from the French shoe brand.More info

Seven essential and versatile sponge cakes by Paco Torreblanca

April 23, 2021 |

The well-known chef shows interesting versions of popular cakes in his book, Radix.More info

From Garuharu to the world, three anthological manuals

April 23, 2021 |

Eunyoung Yun’s first three books cover star products that have been widely recognized, such as éclairs, cakes, and an exclusive manual of decorations.More info

Nine examples of cheese’s potential at brunch time by Antonio Bachour

April 20, 2021 |

In this ranking of creations which are included in his book, Bachour Gastro, the chef makes it clear that cheese is capable of providing flavor, acidity, personality, and more according to the needs of each dish.More info

Sculpture, design, and chocolate in Patrick Roger’s new boutique

April 19, 2021 |

In Paris the chocolatier has opened a new point of sale that looks like an art gallery.More info

The blue pigment in red cabbage, a possible alternative to artificial colors

April 14, 2021 |

An international team of researchers advocates the pigment once the safety of this natural food coloring is guaranteed.More info

Pierre Hermé and Frédéric Bau create four ‘Gourmandise Raisonnée’ desserts

April 14, 2021 |

The preparations, in which the nutritionist Thierry Hanh has also participated, can be tasted until May 30.More info

Healthy products and the artisan sales channel are reinforced by the pandemic

April 13, 2021 |

According to the Taste Tomorrow study, prepared by Puratos in a special post-containment wave, hygiene is a decisive purchasing criterion worldwide in bakery, pastry, and chocolate.More info

Countdown to the 23rd Bakery China

April 12, 2021 |

Scheduled for July 2020, but due to the coronavirus it will finally be held this April More info

Le Bristol Paris incorporates Pascal Hainigue as new head pastry chef

April 9, 2021 |

Originally from Alsace, he is a chef who pushes the limits to achieve remarkably inventive creations.More info

Five different ways of approaching the chocolate coulant while maintaining its essence

April 6, 2021 |

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

The baguette, France’s candidate to be a UNESCO intangible heritage

April 6, 2021 |

The organization will give its verdict in autumn 2022.More info

Chocolate and art go hand in hand in Gonzo Jiménez’s Easter collection

April 1, 2021 |

For the Argentinian chef, the world of chocolate and art go hand in hand, and this is reflected in his Easter collection, where his chocolate figures look like museum pieces.More info

30 chocolate entremets by Maja Vase are gathered in an e-book

March 31, 2021 |

In this e-book available at Books For Chefs, the Danish pastry chef, in addition to revealing interesting recipes, includes all kinds of adviceMore info

Chris Ford awakens the inner artist in his Easter collection

March 30, 2021 |

The chef at Butter Love & Hardwork surprises this campaign with colorful, pictorial, and very springy pieces.More info

Angela Lai, Asia’s Best Pastry Chef 2021

March 29, 2021 |

The desserts of the pastry chef from Taïrroir (Taipei) feature different textures, a wide range of flavors, and bitter and salty notes.More info

The interstellar journey of Bart de Gans and Maurits Van der Vooren

March 26, 2021 |

A journey through different moments which are especially linked to space travel. We pay our particular tribute to Maurits Van der Vooren in his most galactic collaboration for so good magazine.More info

The Sigep Exp virtual edition passes with flying colors

March 25, 2021 |

250 exhibitors, 2,500 meetings, 300 events … These are just some of the figures for this 100% digital event. More info

Renowned Dutch pastry chef Maurits van der Vooren has passed away

March 25, 2021 |

The young chef, very popular on social media, won the Dutch Pastry Award in 2019.More info

Registration open for the America selection of the II Panettone World Cup

March 24, 2021 |

On May 12, the five candidates who will have a direct pass to the final in Lugano (Switzerland) will be chosen.More info

Iba has been postponed to 2023 and announces a second virtual event in the fall

March 23, 2021 |

The uncertainty that the event can maintain its international scope has led the organizers to make this decision.More info

Puratos launches Sparkalis, a new food tech venture

March 22, 2021 |

The goal of the new company is to support the development of ground-breaking products, services, and ingredients, in addition to promoting collaboration with start-ups and SMEs.More info

‘Panettone and Viennoiserie’, a complete treatise on fermented sweet dough

March 22, 2021 |

Available at Books For Chefs, this book is the fruit of years and research by Thomas Teffri-Chambelland, director of L´École Internationale de Boulangerie.More info

Sweet Concepts, Gregory Doyen’s first book

March 19, 2021 |

Available in Books For Chefs, the French chef reveals the origin of his inspirations, the secrets of his signature products, and his exclusive techniques in this book.More info

Dinara Kasko reveals the keys to her Mini Cloud Cakes in a free online webinar

March 18, 2021 |

This course, organized by Kiev International Culinary Academy (Kica), will take place from March 22 to 24 and from May 17 to 19More info

Captain America, Batman, Superman, and Harry Potter are the protagonists of Lluc Crusellas’s Easter campaign

March 12, 2021 |

Starting with a 20 cm egg, representative colors, and some key details, the young Spanish pastry chef recreates four popular superheroes.More info

Ibaktech, postponed to 2022

March 11, 2021 |

Due to the coronavirus, the fair has decided to postpone its 13th edition, scheduled in 2021.More info

Sigep Exp makes strides during post-pandemic times at Vision Plaza

March 10, 2021 |

The fair will broadcast live more than 20 international talks focused on food sustainability and new habits, among other topics of interest to pastry, bakery, ice cream and coffee professionals.More info

Gilles Renusson, the master with an eternal smile

March 9, 2021 |

In this Q&A and on the eve of his retirement, the French-born chef reviews the highlights of his career and his vision of everything that makes a trade such as pâtissier so specialMore info

The selection of the Italian and international teams for the II Panettone World Championship begins

March 8, 2021 |

The final of the competition, organized by the Accademia dei Maestri del Lievito Madre e del Panettone Italiano, will take place at Host Milano in October.More info

Eight chocolate eggs for a creative and special Easter

March 5, 2021 |

Fun animals, elegant chickens, pictorial eggs, pop symbols, spaceships… This year is no exception. Great pastry chefs once again exploit their inventiveness for the Easter campaign.More info

Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’

March 4, 2021 |

Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info

7+1 books to enter the era of baked pastry doughs

March 2, 2021 |

We review some essential titles, available in Book For Chefs, for mastering the art of pastry, a discipline that is increasingly valued in haute pastry.More info

Ponthier creates the ‘Pure Trace’ label

March 1, 2021 |

The Maison thus guarantees healthy products without pesticides and is even more committed to traceabilityMore info

Gianluca Fusto: ‘All the ingredients can find a dialogue with each other’

February 25, 2021 |

Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info

Sirha Lyon and the Pastry World Cup postponed to September

February 24, 2021 |

GL Events, organizers of the event, make a new effort to adapt dates to better overcome the situation arising from the coronavirusMore info

The 50 best Parisian pastry shops, together in a book

February 23, 2021 |

The journalist François Blanc gathers a valuable list of establishments and step-by-step recipes in this book, now available at Books For Chefs.More info

Le Cordon Bleu prepares an online demo with its teaching chefs Fabrice Danniel and Julie Walsh

February 22, 2021 |

On February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.More info

‘Signature Viennoiseries’, Johan Martin’s latest and long-awaited book

February 19, 2021 |

This bilingual (French-English) book, available at Books For Chefs, is essential for mastering the art of this discipline.More info

Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’

February 18, 2021 |

A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info

Adrien Bozzolo: “My team helps me to push my own limits every day at Mandarin Oriental Paris”

February 15, 2021 |

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. More info

Christophe Adam, uncensored in the book “Éclairs 20 ans de création”

February 11, 2021 |

Up to 200 recipes for éclairs are brought together in this book, available in French at Books For Chefs.More info

Ladurée opens to new shareholders

February 11, 2021 |

La Maison wants to establish strategic alliances and re-inject capital into the company.More info

UNIK, a travel cake created by Christophe Michalak for La Maison du Chocolat

February 5, 2021 |

The chef has been invited by Nicolas Cloiseau to create a dessert that will be sold in the La Maison boutiques starting in April.More info

The French chef Jean Marie Hiblot has passed away

February 5, 2021 |

An important figure in French pastry who at the age of only 40 had carved out a career alongside figures such as Gilles Marchal, Christophe Michalak, or at Alain Ducasse, where he was currently working.More info

Natural cocoa improves mental performance in young people

February 4, 2021 |

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.More info

Pierre Hermé collaborates with graffiti artist Kongo for Valentine’s Day

February 4, 2021 |

The result of this union are explosive and brightly colored boxes of macarons and chocolate bonbons.More info

The Michelin guide reveals the eleven restaurant pastry chefs of the Passion Dessert 2021

February 3, 2021 |

For the third consecutive year, the prestigious guide, in collaboration with Valrhona, recognizes the talent of chefs with an ethical sense and excellent technique.More info

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 |

40 years after the invention of coulant is time to chat with its author and reflect on its legacyMore info

Philippe Conticini revisits the traditional Mont-Blanc for Valentine’s Day

February 1, 2021 |

The chef proposes Mont-Coeur, a dessert with winter flavors that is meant to be shared.More info

Love, the custom chocolate by Chris Ford, star of his Valentine’s collection

January 29, 2021 |

This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.More info

13 examples of the great gastronomic and aesthetic potential of travel cake

January 29, 2021 |

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.More info

In the end, Sigep prepares a 100% digital edition in 2021

January 29, 2021 |

Due to the evolution of the pandemic and government restrictions in Italy, the Fair has had to make this decision.More info

L’École Valrhona Brooklyn reopens face-to-face classes next spring

January 28, 2021 |

After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.More info

Chocolate bonbons mosaics by Luis Amado. The sky is the limit

January 27, 2021 |

This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personalityMore info

Classification of dulce de leche by manufacturing and origin by Luciano García

January 26, 2021 |

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 bookMore info

Josep Maria Ribé: ‘I am satisfied if someone makes a cake of mine’

January 20, 2021 |

The director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacyMore info

The sweet paradox

January 18, 2021 |

Can you reclaim modern pastry and at the same time do it from a appareantly old-fashioned media as paper magazine? We think we absolutely can and we explain whyMore info

J’Adore by Frank Haasnoot, available in Asia only on Valentine’s Day

January 15, 2021 |

The Dutch pastry chef has reached an agreement with pastry chef friends to market his legendary cake in Hong Kong, Singapore, and Seoul.More info

Melissa Coppel’s school promotes Online Live training in 2021

January 12, 2021 |

Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.More info

Masdeu acquires Especialitats Vilà to continue leading the ready-to-fill market

January 11, 2021 |

The group will expand its line of sponge cake bases with new flavors, dimensions and types.More info

So many (Pastry) stories to tell, and now we have reached issue 25!

January 7, 2021 |

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 .. magazineMore info

A 120-year-old chocolate box found among Australian poet Paterson’s papers

January 5, 2021 |

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.More info

Florent Margaillan: ‘we are living a kind of return to the basics’

January 4, 2021 |

French modern patisserie which pays attention to large formats and lighter resultsMore info

The most popular content of 2020 in So Good .. website

December 31, 2020 |

With a slight increase in new users, our portal maintains the good rate despite the coronavirus.More info

Sasa Demarle enters pastry 4.0 with the acquisition of Mokaya

December 29, 2020 |

The Group thus incorporates 3D design into its industrial know-how and reaffirms its search for innovation.More info

XXL ice cream bars for Christmas at La Fabrique Givrée

December 29, 2020 |

The Christmas collection envisioned by Jérémie Runel is made up of four creations: Madagascar, Ardèche, Alps, and Sicily.More info

Francisco Migoya’s chocolate bars collection. Eyes wide open

December 23, 2020 |

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 #24More info

IoT, alternative ingredients, and future trends at Host 2021

December 23, 2020 |

The next edition of the fair will take place from October 22 to 26.More info

La Cazette, the evocative bûche with a nod to hazelnut by Michael Bartoccetti

December 22, 2020 |

The pastry chef at Le Four Seasons Hotel George V Paris shakes up the codes once again with this creative piece.More info

Twenty countries confirmed for the Coupe du Monde de la Pâtisserie 2021

December 22, 2020 |

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.More info

Yann Brys draws inspiration from the Christmas tree and winter forests for the Evok bûches collection

December 18, 2020 |

The MOF has designed five Christmas logs that vindicate the essentials, traditions, and symbols.More info

Vincent Guerlais’ Christmas log, straight from the North Pole

December 17, 2020 |

The French chef surprises this holiday season with visual and tasty creations.
More info

I + Desserts. David Gil’s sweet challenges

December 16, 2020 |

A creative factory led by David Gil with the intention of turning practically any idea into a dessert or sweet creation.More info

Francisco Migoya, the USA Cacao Barry ambassador most committed to sustainability

December 14, 2020 |

The chef will promote sustainable cocoa production together with the Cocoa Horizons Foundation.More info

Sofía Cortina, Latin America’s Best Pastry Chef 2020

December 10, 2020 |

Modern and versatile, she has received training in French pastry, although she is an advocate of indigenous fruit from Mexico and reducing added sugar.More info

ISM and ProSweets have finally been postponed to 2022

December 3, 2020 |

The Koelnmesse has postponed the editions planned for 2021 due to high infection figures and international travel restrictions.More info

Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’

December 2, 2020 |

Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spiritMore info

Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”

November 30, 2020 |

The English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years. More info

Antonio Bachour presents his most culinary and refreshing book, ‘Bachour Gastro’

November 27, 2020 |

The book, available at Books For Chefs, brings together 52 previously unpublished sweet and savory creations,to be eaten in two bites.More info

Five best-selling pastry books to start or expand your knowledge

November 27, 2020 |

It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!More info

The École Ducasse – Paris Campus is born, a new center of reference for training in pastry arts

November 24, 2020 |

This 5,000 m2 center dedicated to taste includes nine laboratories dedicated to culinary arts, pastry, bakery, chocolate, and ice cream.More info

Twelve Christmas bûches for a poetic and magical Christmas

November 23, 2020 |

Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.More info

Frédéric Bau explores a pastry without excesses in the book “Gourmandise Raisonnée”

November 20, 2020 |

The book, available in French at Books For Chefs, explores the fundamentals of a new healthy, respectful, and delicious pastry.More info

ISM and ProSweets will be held in a mixed format in 2021

November 20, 2020 |

The fairs will take place from January 31 to February 3 in smaller dimensions and with a more focused participation of exhibitors.More info

Emmanuel Hamon opens French Touch in Kiev

November 17, 2020 |

The French chef and his wife have just opened an online boutique of craft sweets and pastries.
More info

Tribute to traditional Moroccan pastries in the film, Adam

November 13, 2020 |

In Maryam Touzani’s debut feature, pastry is a key element in the encounter between three generations of women.More info

The most gastronomic Antonio Bachour in a new book published by Vilbo

November 13, 2020 |

More than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27thMore info

Yann Brys, Julien Álvarez, and Johan Martin in the Bellouet Conseil course calendar

November 11, 2020 |

The Parisian school believes that it is more important than ever to help pastry chefs progress to revitalize their businesses.More info

Kyoto’s traditional confectionery, from museum to home

November 11, 2020 |

The exhibition, “Zen Nature in the palm of the hand”, dedicated to kyogashi, can be visited virtually.More info

Protecting the planet, an objective that is increasingly shared by the pastry chefs of Relais Desserts

November 9, 2020 |

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.More info

Coffee grinders, perfumes, radios and books in four artistic creations by Amaury Guichon

November 6, 2020 |

The popular French pastry chef never ceases to amaze on his social media with fascinating pieces made with perfect technique.More info

Ten modern examples of the prominence of apple in pastry

November 5, 2020 |

In cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.More info

Larousse launches a complete patisserie and baking guide with more than 200 recipes

November 4, 2020 |

The book includes useful techniques and basic pastry concepts that ensure a perfect baked product every timeMore info

Sean Considine: ‘My desserts are modern, elegant, and simple. I feel like less is more’

November 3, 2020 |

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.More info

Andrey & Ronya Dubovik: ‘We complement, constantly criticize, help and support each other’

November 2, 2020 |

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 networksMore info

Double tie and Italian stamp in the FIPGC panettone competition

October 28, 2020 |

The second edition of the competition, held in Rome, has awarded five chefs.More info

Cacao Barry announces the sustainability of its chocolates

October 28, 2020 |

The company wants to preserve the environment and ensure the future of cocoa.More info

One and a half million children work on African cocoa plantations

October 28, 2020 |

NORC at the University of Chicago provides data on child labor in Côte d’Ivoire and Ghana.More info

A deep dive into the croissant in Jean-Marie Lanio and Jérémy Ballester’s latest book

October 27, 2020 |

The book, available at Books For Chefs, gives tips, advice, and recipes for making classic and modern viennoiserie croissants.More info

Iba launches a virtual event for global networking in March (Updated)

October 23, 2020 |

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.More info

Over 100 recipes for French treats in ‘Ma Petite Patisserie’ book

October 19, 2020 |

Christophe Felder and Camille Lesecq teach how to recreate small indulgences that are the hallmark of many a holiday in France.More info

Four timeless and essential travel cakes by Paco Torreblanca

October 16, 2020 |

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. More info

CF18 Chocolatier’s award-winning plastic-free packaging

October 15, 2020 |

The Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.More info

Discover the French Pastry at the Ritz Paris with François Perret

October 15, 2020 |

The chef proposes a gourmet tour of the legendary hotel’s pastry proposal through 60 recipes.More info

Morgane Raimbaud and Zachary Lebel shine at The Championnat de France du Dessert 2020

October 14, 2020 |

The president of the jury, Christophe Adam, is convinced that both winners will be worthy ambassadors of the future of plated desserts.More info

Akihiro kakimoto, a combination to wow the world

October 10, 2020 |

A unique approach to pastry with a culinary mind which is capable to combine savory and sweet elementsMore info

Pinocchio, a different Japanese bakery the color of bread crust

October 10, 2020 |

Bread is the absolute protagonist of this remarkable place designed by I IN studio.More info

Sigep 2021 will be in March and in a blended format

October 9, 2020 |

Its next edition, scheduled to last an entire week, will focus on meetings and is presented as a hybrid model.More info

“Le Grand Livre de la Viennoiserie”, a new benchmark book on pastries

October 8, 2020 |

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.More info

Eunji Lee and Miro Uskokovic join L’École Valrhona Brooklyn online classes

October 5, 2020 |

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.More info

The Christmas “cracker” by La Maison du Chocolat

October 1, 2020 |

Nicolas Cloiseau’s collection is explosive, XXL, and has a lot of chocolate.More info

Hazelnut-Lemon, the ephemeral creation by Pierre Hermé and Cédric Grolet

September 29, 2020 |

This cake is offered exclusively to order from September 24 to October 18.More info

Dandelion and Tesla Create 3D Geometric Chocolate Chips

September 29, 2020 |

In order to get the perfect chocolate chip, chef Lisa Vega and industrial designer Remy Labesque have worked together.More info

Xavi Donnay, chosen as the best pastry chef at The Best Chef Awards 2020

September 28, 2020 |

For the pastry chef of the Lasarte restaurant, this award is a great joy and a reason to continue growing.More info

Pastry design does matter. Six trendsetting decorations by Frank Haasnoot

September 23, 2020 |

In “Prisma”, the Dutch chef displays decorations that encourage you to dream and that add value to any preparation.More info

Sirha and the Coupe du Monde de la Pâtisserie change their dates

September 23, 2020 |

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.More info

Nicolas Haelewyn, the new pastry chef at Maison Ladurée

September 22, 2020 |

The pastry chef from Normandy returns to La Maison and signs five new creations.More info

Lindt Home of Chocolate, a spectacular new chocolate research center in Switzerland

September 17, 2020 |

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.More info

The Championnat de France du Dessert 2020 will be held in October

September 16, 2020 |

The competition, postponed due to the coronavirus, will be held in person at the Lycée hôtelier Georges Baptiste in Canteleu-Rouen.More info

Davide Malizia is awarded the third Sucre d’Or in history for his artistic work with sugar

September 9, 2020 |

The pastry chef succeeds the French Gabriel Paillasson and Stephane Klein.More info

Mark Welker: ‘If you can wear many hats in a restaurant you will be a valuable asset’

September 8, 2020 |

O unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intentionMore info

APCA Malaysia, with an eye on trends, launches an online Eggless Certificate Program

September 8, 2020 |

This is an ideal course for improving baking skills, which counts on a prestigious teaching staff and more than 100 recipes.More info

PastryBCN organizes online masterclasses with David Bonet and Otto Tay

September 4, 2020 |

Over the next few months, the company will continue to prepare quality training with international chefs.More info

“Sucre d’Or” returns and will be held for the first time in Italy

September 4, 2020 |

On September 6, the name of the brand new winner will be revealed in Rome.
More info

Ross Sneddon: ‘Putting the flavor and ingredients first you always get the best product’

September 2, 2020 |

Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in EdinburghMore info

Organic products continue to gain ground in ISM 2021

August 31, 2020 |

In its next edition, the fair will reflect the growth of a sector that continues spreadingMore info

Patrick Roger opens a boutique in Russia for the first time

August 28, 2020 |

The artist once again surprises with an impressive establishment of timeless design, in which he masterfully combines chocolate and sculpture.More info

A healthier and more sustainable milk chocolate thanks to peanut skin

August 26, 2020 |

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 cocoaMore info

Steinbeisser, redefining the gastronomic experience

August 25, 2020 |

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 futureMore info

Yann Couvreur and Danilo Angé join the Books For Chefs catalog

August 16, 2020 |

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.
More info

Introduction to chutneys, the most culinary of jams, by Walter Vogt

August 13, 2020 |

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.More info

Joaquin Soriano:‘Going against conventional wisdom is really interesting’

August 5, 2020 |

Located in Taiwan, CJSJ reflects the strong personality of his pastry chefMore info

Ice cream enters a new gastronomic phase

August 4, 2020 |

In recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info

Wine, sea, and vegetable pigments come to desserts

July 31, 2020 |

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. More info

USA renounces the Coupe du Monde de la Pâtisserie 2021

July 31, 2020 |

Due to the coronavirus, the selected team was unable to meet or train.More info

Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’

July 28, 2020 |

A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creationMore info

The Salon du Chocolat Paris is postponed to 2021 due to coronavirus

July 28, 2020 |

The global event postpones its 26th edition, initially scheduled for this October, and announces that it will launch an innovative format.More info

The French Spot by Vincent Attali, in beta testing thanks to crowdfunding

July 27, 2020 |

The chef, alongside his wife Maria Zapata, have started a new concept of modern pastry in San Francisco with the help of Kickstarter.More info

Christophe Michalak gathers up to 50 lockdown recipes in one book

July 23, 2020 |

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.More info

Changes to the floor allocation for Iba 2021

July 21, 2020 |

Due to changes in the Fairground Munich fair calendar, the fair presents a new design with shorter routes.More info

Gastronomic risks

July 20, 2020 |

Can gastronomy survive to the global pandemic. If we are confined, how can enjoy again the pleasure of a good meal. What risks are deserved to be taken?More info

Carles Mampel and Javier Guillén, together in an online pastry masterclass

July 17, 2020 |

The class, organized by PastryBCN, will be broadcast via Zoom on August 5 and 6.More info

Sigep 2021, prepared for change and the new reality

July 15, 2020 |

The international fair will introduce new formats, present five thematic routes, and improve global networks, among other actions.More info

Recipes and reflections

July 14, 2020 |

issue #24 of so good.. magazine brings together a real explosion of creations, techniques and recipes from chefs from all around the worldMore info

L’École Valrhona Brooklyn organizes virtual pastry classes with Guillaume Roesz

July 11, 2020 |

For the first time, the school offers online demos for those who want to hone their chocolate and pastry skills.More info

Bart de Gans and Maurits van der Vooren get ahead of the winter season with Dobla

July 11, 2020 |

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.More info

La Coupe du Monde promotes responsible pastry with a new committee

July 10, 2020 |

The competition has completely renewed its organizing committee and has appointed Claire Heitzler and Fréderic Cassel as vice presidents.More info

Mini pastry is trending. Ten creative and profitable XS snacks

July 8, 2020 |

Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info

Good rate of enrollment for ISM and ProSweets 2021

July 6, 2020 |

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.More info

#NotWithoutMyChocolate, the Barry Callebaut platform that makes open businesses visible

July 6, 2020 |

1,500 outlets for pastry, bakery, chocolate and ice cream businesses from around the world have already registered.More info

Chocolate Form molds are available online in Chocolate World

July 2, 2020 |

The original Italian collection can be purchased in its entirety on the chocolateworld.be website.More info

Chocolatier Michel Cluizel has passed away

June 30, 2020 |

This cocoa enthusiast, a key player in the Manufacture Cluizel expansion, has died at the age of 87.More info

Valrhona, certified with the B Corporation label

June 29, 2020 |

This distinction rewards the most committed companies in the world in terms of performance, transparency, and social and environmental responsibility.More info

Step by step recipes in Frank Haasnoot’s online masterclasses

June 29, 2020 |

In his new online store, the Dutch pastry chef teaches creations that can be easily recreated in the kitchen.More info

The Garuharu Eclairs, the starting shot of a book series signed by Eunyoung Yun

June 26, 2020 |

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 worldwideMore info

Tetyana Verbytska collects her favorite recipes in ‘Woman, Elegance & Oven’

June 25, 2020 |

The first book by the founder of the Kiev International Culinary Academy is available, only in digital format, at Books for Chefs.More info

The FIPGC once again looks for the best panettone

June 23, 2020 |

September 30 is the deadline to register for the next edition of The Best Panettone of the World competition, open to pastry chefs, ice cream makers, chocolatiers, and cake designers from around the world.More info

Dinara Kasko: Real art for multi-tier cakes

June 19, 2020 |

Two experiences by the Ukranian pastry chef and architect which brought her to create the biggest mold she has designed so farMore info

The International Academy of Gastronomy recognizes five European pastry chefs

June 18, 2020 |

This year the Prix Au Chef Pâtissier has gone to chefs from Spain, France, Italy, Portugal, and Poland.More info

The Latin America pastry Maya Cup 2020 is cancelled

June 16, 2020 |

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.More info

Pastry and ice cream, an alliance on the rise through 11 current examples

June 15, 2020 |

In our latest ranking we wanted to collect popsicles, cornettos, and creations that show the close bond that exists between both disciplinesMore info

Countdown to Wei Loon Tan’s online pastry masterclass

June 5, 2020 |

At the end of June, the award-winning Malaysian pastry chef will teach this class organized by PastryBCN using Zoom More info

Dalloyau Paris sends the chef to your home and personalizes cakes

June 3, 2020 |

La Maison launches a new website with very useful services in times of coronavirus.
More info

Six pastry chefs and five bakers nominated for the James Beard Awards 2020

June 2, 2020 |

Lincoln Carson, Juan Contreras, and Zachary Golper are among the candidates to win these awards that have been postponed by the coronavirus.More info

10 movies in love with pastry

May 29, 2020 |

Can anyone doubt the cinematic power of a good chocolate or a freshly baked cookie? These proposals on the small and large screen confirm that the relationship between pastry and cinema is highly emulsifiable.More info

Elena Pérez: ‘The emotion with which you create a dessert works both ways’

May 28, 2020 |

Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurantMore info

Love Sarah, a sweet and feminine film

May 27, 2020 |

Eliza Schroeder’s first feature film declares her love for sweet cuisine.More info

More than 50 new measures to guarantee maximum health security at Sigep

May 26, 2020 |

These actions are part of the #SAFEBUSINESS by IEG project launched by IEG Italian Exhibition Group.More info

Valrhona organizes live talks to face the ‘new normal’

May 25, 2020 |

The company wants to help chefs adjust to these uncertain times with inspiring and informative conversations.More info

The World Chocolate Masters is postponed to 2022

May 22, 2020 |

The national teams will start in March 2021 and the grand final will be held in October 2022 in Paris.More info

Jordi Puigvert: “Evolution has meant a before and after in my professional career”

May 22, 2020 |

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.More info

Delivery and social networks, the great allies in times of coronavirus

May 20, 2020 |

According to a survey by the Fine Cacao and Chocolate Institute, 63% of these professionals live with job insecurity due to the health crisis.More info

Eight innovations that take pastry and bakery even further

May 15, 2020 |

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.More info

Marco d’Andrea: ‘Many single components do not taste without being combined’

May 12, 2020 |

Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info

Joshua Gaulin: “Showcase the product you are working with”

May 11, 2020 |

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.More info

Rory Macdonald gives classic French pastry a twist in the book ‘Bake’

May 6, 2020 |

America’s rising pastry chef teaches how to get masterpieces from the simple combination of flour, milk, butter, sugar, and eggs in this book.More info

Melissa Coppel. Playing chocolate bonbons by your own rules

April 30, 2020 |

Find a bit more about the amazing work of this genius of the handcraft chocolateMore info

Valrhona launches an interactive pastry map of North America to support local chefs

April 29, 2020 |

The objective is to connect users with small establishments that are still open these days, using safe, social distancing practices.More info

Frank Haasnoot fulfills his dream of opening an online store

April 29, 2020 |

The pastry chef offers chocolates, molds, preserves, and his book Prisma, and he has already announced upcoming online masterclasses.More info

Five pastry books to enjoy at home during Book Week

April 21, 2020 |

Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!More info

Competitions and recipes, the weapons of pastry schools for dealing with the coronavirus

April 21, 2020 |

Centers around the world have not stopped proposing actions to motivate, reward, and continue teaching during these days of confinement.More info

Stefan Riemer: “The success of Flavor Lab is fast casual, quick service signature dining”

April 16, 2020 |

As Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.More info

Francisco Migoya: ‘Learn the classic pastry first, and then see what you are capable of’

April 14, 2020 |

Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist CuisineMore info

Seven signature cakes that prove the sacher will not go out of style

April 7, 2020 |

Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.More info

Asia’s Best Pastry Chef Award 2020 goes to Natsuko Shoji

April 2, 2020 |

Her haute couture-inspired sweets attract renowned chefs like Ferran Adrià and René Redzepi.More info

Bakery China postponed to July due to coronavirus

March 31, 2020 |

In view of the global spread of Covid-19 and after talks with exhibitors and partners, the well-established event announces a change of date and space.More info

Puratos and Bakeronline help pastry chefs sell from a distance

March 30, 2020 |

The two companies offer the opportunity to professionals in the sector to launch a free online store in just 48 hours.More info

The Maya Cup is postponed due to the coronavirus

March 26, 2020 |

The Latin American qualifier for the Coupe du Monde de la Pâtisserie will be held in September in Peru.More info

Paul Kennedy: ‘I firmly believe that people will always want to eat cake’

March 25, 2020 |

One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craftMore info

The Butter Book, an online training concept inspired by The French Pastry School

March 23, 2020 |

Jacquy Pfeiffer and Sébastien Canonne have created this new online pastry, baking, and cake decorating educational experience.More info

Michaël Perrichon: “My effort is to create a strong pastry team who love to come to work”

March 20, 2020 |

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.More info

More than 280 video recipes from great chefs in Savour School online classes

March 19, 2020 |

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.More info

Yann Brys’ eclectic collection for Evok

March 18, 2020 |

The MOF has designed a different creation for four of the group’s hotels: Nolinski, Brach, Sinner, and Coeur des Vosges.More info

The Pastry Alphabet, the DNA of pastry creativity

March 17, 2020 |

In this book, the chefs of Cacao Barry offer practical recipes to master the art of French pastry, enhance creativity, and exceed the limits of flavor.More info

Bee Chef Pastry School launches an International Masters in Haute Pastry

March 12, 2020 |

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.More info

IBA will redistribute the space of its pavilions in 2021

March 11, 2020 |

The worldwide benchmark fair for bakery and pastry continues to announce changes for its 25th edition.More info

Ladurée thinks ‘green’ and launches his first vegan macarons

March 11, 2020 |

After months of research, the French maison surprises with two macarons without butter or egg whites.More info

Countdown to Ibaktech 2020

March 10, 2020 |

From March 26 to 29, the 13th edition of this biennial fair in Istanbul will open its doors.More info

16 chocolate proposals for an artistic and fun Easter

March 6, 2020 |

Adorable animals, friendly vegetables, carousels, baroque eggs … In 2020, renowned pastry chefs show their ingenuity by working with chocolate.More info

Climate change affects the price of cocoa

March 3, 2020 |

According to Bloomberg, due to the global shortage of beans, a second consecutive monthly increase in the cost of cocoa will occur.More info

Vinesh Johny: “In India the popularity of high-quality pastries is on the rise”

March 2, 2020 |

A deep look to Indian Vinesh Johny, one of the most popular pastry chefs in his country and responsible of Academy LavonneMore info

African culinary trip by private plane

February 28, 2020 |

In the travel company TCS, each plane has a private chef carefully hired by Executive Chef Kerry Sear, the meals are expertly executed, and there are options for passengers with allergies.More info

Tiramisu, the protagonist of Host 2021’s new competition

February 26, 2020 |

Professionals from all over the world can register for this biennial event organized by the FIPGC.More info

The theme of Chocovision 2020 is #changemakers

February 24, 2020 |

The biennial conference, which will take place in June in Switzerland, will be divided into three sessions: Explore, Empower, and Engage.More info