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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

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

Casa Cacao, the trip arrives at its destination

February 21, 2020 |

Casa Cacao, Jordi Roca’s great chocolate dream, finally opens its doors in the same city of El Celler de Can RocaMore info

Sweet Devotion by Daniel Álvarez reaches its second edition

February 19, 2020 |

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.More info

The 10 sweet trends for 2020 according to Baileys

February 19, 2020 |

Butterfly pea flower bubble tea is the star product of the year.More info

Limitless 3D chocolate

February 18, 2020 |

Barry Callebaut presents Mona Lisa 3D Studio, innovative technology that allows you to print creations never before seen with high-end couvertures and on a large scale.More info

Natural ingredients and sustainability, the focal points of ISM and ProSweets

February 17, 2020 |

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.More info

The Craft Chocolate Experience San Francisco festival is born

February 14, 2020 |

Jordi Roca, Francisco Migoya, Olivier Fernández, and Lisa Vega are some of the pastry chefs who will participate in the event.More info

Ten creations with berries to surprise your partner on Valentine’s Day

February 13, 2020 |

Strawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.More info

Puratos reaffirms its commitment to innovation, expansion, and health on its centenary

February 10, 2020 |

The group, which has just turned 100, announces the launch of three new innovation centers and the creation of two joint-ventures in Africa.More info

L’Atelier Barcelona, ​​Amaury Guichon’s first European visit in 2020

February 10, 2020 |

The French chef will teach two master classes at the Barcelona establishment commanded by Eric Ortuño and Ximena Pastor in March.More info

Pierre Hermé, invited by La Maison du Chocolat as chef in residence

February 7, 2020 |

The well-known pastry chef has created two vegan cakes for the occasion: Fleur de Cassis and Rose des Sables.More info

FHA-HoReCa postpones its celebration due to ongoing coronavirus situation

February 6, 2020 |

In the end, the most complete international Salon in Asia will be held from July 13 to 16 at the Singapore Expo.More info

Hans Ovando: “We have a school open to the world”

February 4, 2020 |

Bee Chef Pastry School, with courses with students from 7 different countries, is the result of the vast experience that has been acumulated by the chef. More info

‘Science meets chocolate art’ Gerhard Petzl’s latest book

February 4, 2020 |

This book is a bridge between food art and science. A source of inspiration to discover something new.More info

The vegan era has arrived at La Maison du Chocolat with La Vie en Vert

February 3, 2020 |

Nicolas Cloiseau launches a “green” version of the iconic ganaches of the Parisian house.More info

Sigep 2020 stays strong

January 31, 2020 |

More than 200,000 professional visitors, 1,250 exhibitors, the new Vision Plaza space, and the Ice Cream World Cup are some of the figures we extracted from the latest edition of the Salon.More info

Italy returns to the top of the podium of the Ice Cream World Cup

January 30, 2020 |

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.More info

Jacopo Bruni: “A good dessert should be the one to involve as many senses as possible”

January 27, 2020 |

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. More info

The Coupe du Monde de la Boulangerie 2020 goes to China

January 24, 2020 |

Japan and Denmark complete the podium of the competition held in Europain.More info

Gabriele Riva: “Less is more speaks of our philosophical approach to pastry making in terms of restraint and honesty”

January 23, 2020 |

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 tableMore info

Innovations and the desire to learn, the antidotes of Europain 2020

January 22, 2020 |

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.More info

How much is a cake worth?

January 20, 2020 |

It seems obvious, but the price of any product should always be related to its value. But who or what determines that value? To answer this question we must address two questions, one related to the seller and one relatedMore info

Switzerland wins the European Pastry Cup

January 17, 2020 |

In this preliminary round, Switzerland, Sweden, and Russia have achieved a direct pass to the Coupe du Monde de la Pâtisserie.More info

Desserts 4 Difference, the pastry solidarity campaign for Australia

January 16, 2020 |

Any business that sells desserts or sweets can donate all profits made on February 8 to the Australian Red Cross.More info

Ecology and connectivity are the protagonists of Europain’s Innovation Awards

January 13, 2020 | 1

The fair delivers its awards to products committed to responsible bakery and pastry and adapted to current times.More info

Manual gestures and pastry with a bite reign on our 23rd journey

January 10, 2020 |

Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leaderMore info

The Melissa Coppel School prepares 23 exclusive courses for 2020

January 10, 2020 |

Chocolate will be the star of the class calendar of the center located in Las Vegas.More info

Niklesh Sharma: “Where others are more on glazing we are more into technology”

December 27, 2019 |

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 ArtsMore info

The Coupe Europe de la Pâtisserie, focused on nature, contested between four countries

December 23, 2019 |

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.More info

Eleven countries will participate in the Asian Pastry Cup

December 20, 2019 |

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.More info

Icep Hotel School Romania announces exclusive masterclasses in 2020

December 19, 2019 |

Johan Martin, Amaury Guichon, Jordi Bordas, and Nina Tarasova will be some of the guest pastry chefs.More info

ISM bets on trendy and healthy snacks in 2020

December 18, 2019 |

The international fair, which will celebrate its 50th anniversary next year, proposes interesting participation models for the participating companies.More info

L’École Valrhona Brooklyn prepares classes in New York, California, and Paris in 2020

December 17, 2019 |

The school celebrates its fifth anniversary with special classes located outside of Brooklyn.More info

The USA Team qualifier announced for Coupe du Monde de la Pâtisserie

December 16, 2019 |

On February 28, 2020, the team that will travel to Lyon will be selected.More info

Emmanuel Hamon creates an impressive Hulk for the Chocolate Museum of Beirut

December 13, 2019 |

The director of ABA School has made this piece only with chocolate and cocoa butter, with no molds.More info

The eight chefs confirmed for the C3 Valrhona final

December 10, 2019 |

On March 5, 2020, the grand final of the competition will be held in Singapore.
More info

Radix, the journey to the essence of Paco Torreblanca’s pastry

December 9, 2019 |

The acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.More info

Opéra, Cédric Grolet’s new and ambitious book

December 5, 2019 |

The renowned chef addresses pastry and bakery made the moment it is ordered and before the customer’s eyes.More info

Fu Wan and Friss-Holm triumph at the International Chocolate Awards 2019

December 3, 2019 |

The chocolates Taiwan # 1 62% Ping Tung and O’Payo Milk 50% chocolates have been recognized as the best in competition overall winners.More info

100 recipes by Le Cordon Bleu in the book, “The Pastry School”

November 29, 2019 |

In this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.More info

Great pastry and ice cream competitions return to Sigep

November 28, 2019 |

Events such as the Gelato World Cup, The Star of Sugar and the Italian Pastry Championships will be held again in the Salon.More info

Yann Brys designs Evok’s impressive collection of bûches

November 25, 2019 |

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.More info

Five countries will compete in the next European Pastry Cup

November 21, 2019 |

Spain, Sweden, Switzerland, Russia, and Ukraine will meet in Europain to get a pass for the Coupe du Monde de la Pâtisserie.More info

14 bûches for an imaginative and tasty Christmas

November 20, 2019 |

Here is a review of some of the most spectacular and gourmand Christmas proposals of 2019.More info

Patrick Roger celebrates 30 years of the fall of the Berlin Wall

November 20, 2019 |

The chocolate maker and sculptor has made a sweet replica of the wall, six meters long and three meters highMore info

The V Valrhona’s Hot Chocolate Festival will be held at Salon du Chocolat NY

November 15, 2019 |

Attendees, in addition to trying innovative recipes, will collaborate with the non-profit organization, Food Recovery Network.More info

The Italian chef Massimo Ferrante wins the first Panettone World Cup

November 14, 2019 |

The Swiss chef Marzio Monaco and Luca Poncini have come in second and third place in the first edition of this new competition.More info

Technology, one of the keys to growth in the Asian baked goods market

November 8, 2019 |

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.More info

Luc Debove, the new recruit of the École Nationale Supérieure de Pâtisserie

November 7, 2019 |

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.More info

Dorian Zonca wins the 1st Trophée International of the Pâtisserie Française

November 6, 2019 |

The representative of France has won the gold trophy, ahead of Kohei Ishida (Japan) and Maxime Tardieu (Switzerland).More info

Cake decorations, a key buying factor for the French

November 5, 2019 |

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.More info

Japan triumphs in the FIPGC World Pastry Championship 2019

November 4, 2019 |

After winning the competition in 2015, the Japanese team returns to the podium. ahead of China and Italy.More info

Valrhona’s C3 Chocolate Chef Competition Announces its North American Winner

November 4, 2019 |

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.More info

Japan wins the seventh World Bread Championship

October 28, 2019 |

Japan, in addition to the gold medal, received three special awards.More info

François Perret is the winner of the 2019 Prize for Best Restaurant Pastry

October 25, 2019 |

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.More info

The Trophée Pascal Caffet asks for creativity

October 24, 2019 |

After canceling the previous edition, the 19th edition of the competition returns strongly.More info

Dirafrost launches a fruit puree made with cocoa pulp

October 23, 2019 |

This new product, which has no added sugar, can be applied to many pastry recipes.More info

Chocolate making of the future will be the focus of the 2021 WCM challenge

October 22, 2019 |

From March 2020 to January 2021, the national selections will be carried out in 20 countries.More info

Relais Desserts Charles Proust also looks towards the environment

October 17, 2019 |

The eighth edition of the competition in Paris will take place on June 14, 2020.More info

Modernist Bread arrives at Books for Chefs in Spanish and English

October 16, 2019 |

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.More info

FHA-HoReCa 2020, the scene of important pastry competitions

October 15, 2019 |

The Asian Pastry Cup and the C3 International final will be held during the Salon.
More info

The Top 5 club of La Coupe du Monde de la Pâtisserie is reduced to 3

October 14, 2019 |

The prestigious competition raises the requirement by changing the rules of participation.More info

Melissa Walnock: “I like the use of something that was there but is no longer there”

October 11, 2019 |

The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative spaceMore info

Barry Callebaut launches a chocolate made 100% with cocoa fruit

October 9, 2019 |

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.More info

Dandelion Chocolate Kyoto has an interior design award

October 8, 2019 |

Designed by architect Fumihiko Sano, it has been awarded the 2019 Dezeen Awards in the restaurant and bar category.More info

A day with Cacao Barry and Callebaut and his new WholeFruit Chocolate

October 3, 2019 |

So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.More info

Oriol Balaguer and Fabrizio Galla join Relais Desserts

October 2, 2019 |

The chefs promise to defend the bases of the trade and share their experiences with the rest of the associates.More info

Jacquy Pfeiffer: “Finding the right balance of flavors, textures, and simplicity takes time and work”

October 1, 2019 |

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. More info

Nineteen candidates will compete in the I Panettone World Cup

September 27, 2019 |

Candidates from Italy, Switzerland, the United States, Spain, France, Japan, Portugal, and Australia will meet in November in Lugano.More info

Jordi Puigvert reveals techniques and textures for desserts in the Netherlands

September 26, 2019 |

The Spanish pastry chef has carried out a two-day demonstration of new flavors, presentation, and technical Information at Pastryschool 040.More info

Yann Menguy: “We make an identity pastry, creativity is the slogan”

September 25, 2019 |

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’OrMore info

IBIE 2019. More offer, more show floor, and more public

September 23, 2019 |

This edition has been rated by the organization as the largest, widest, and with the largest offer in its history.More info

The FIPGC World Pastry Championship 2019, contended among 16 countries

September 19, 2019 |

The championship will take place at Host Milano on October 21 and 22. More info

Vincent Guerlais and Elias Läderach, in the spectacular course calendar of Hangar 78

September 19, 2019 |

The Silikomart classroom proposes a total of 27 pastry courses taught by 19 acclaimed chefs worldwide for the last four months of the year.More info

Pierre Hermé, the new president of the Coupe du Monde de la Pâtisserie

September 17, 2019 |

The French chef, who succeeds Gabriel Paillasson, will perpetuate the values that characterize the competition.More info

Jean-Christophe Jeanson: ‘The MOF has cost me 6 years’’

September 16, 2019 |

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.More info

Emmanuel Hamon directs ABA, new Middle East Baking Arts Academy

September 13, 2019 |

This center opens in Beirut on October 15, a center aimed at lovers of pastry, bakery, chocolate, and ice cream.More info

Blanca del Noval. The value of kernels and stale bread

September 10, 2019 |

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.More info

Capsules knock on pastry’s door with Tigoût

September 6, 2019 |

The Argentinian Rodrigo Córdoba is the creator of this machine that offers freshly baked pastry in few minutes.More info

Dinara Kasko’s pastry arrives in Moscow and Boston

September 4, 2019 |

The Ukrainian chef is the Brand pastry chef for two new cafés.More info

Jacquy Pfeiffer: “When you charge fairly you get more customers”

September 2, 2019 |

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 attendeesMore info

Nine examples of putting basil to good use in pastry

August 22, 2019 |

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.More info

Six crispy and gastronomic snacks by Yann Duytsche

August 22, 2019 |

A small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.More info

Cécile Farkas. An overview of different decorative techniques with chocolate

August 16, 2019 |

From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
More info

Pierre Hermé: “We do not eat the picture, we eat the food”

August 14, 2019 |

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.More info

L’Atelier Barcelona. More Ortuño than ever

August 2, 2019 |

Barcelona has a new multi-space that combines school and shop. A project that is raising expectations not only for its innovative and risky interior design, but also for its product offering with the Ortuño seal.More info

Guillaume Schopphoven: “I wanted to make bakery as sexy as pastry’”

August 1, 2019 |

Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info

Iba 2021 will be held in October and will last five days

July 31, 2019 |

Preparations for the 25th edition of the fair that promises significant developments begin.More info

Six pastry chefs confirmed for the American semi final of Valrhona’s C3

July 30, 2019 |

The qualifying round will be held next October and will decide which North American candidate passes to the grand international final of the competition.More info

New Trophée International de la Pâtisserie Française in Paris

July 26, 2019 |

The competition, open to professionals under the age of 23, will be held in November at the Salon du Chocolat in Paris.More info

Rogério Shimura and Gustaf Mabrouk, world baker and pastry chef according to the UIBC

July 25, 2019 |

The chefs will receive their awards next September in Russia at the 2019 UIBC Congress.More info

Pieter de Volder: “Less is more. Let what’s inside steal the show!”

July 24, 2019 |

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. More info

Iginio Massari prepares a pastry event for Host 2019

July 23, 2019 |

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.More info

Nestlé creates the first 70% dark chocolate made only with the cocoa fruit

July 22, 2019 |

The company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.More info

A fruit market in Dominique Ansel Bakery Soho

July 19, 2019 |

The French chef has searched for the best seasonal fruits from around the world to create eleven beautiful cakes.More info

A new trophy by Vincent Guerlais and ambitious bakery competitions at Serbotel

July 17, 2019 |

The biennial fair, which will celebrate its 17th edition this October, will host a score of attractive competitions.More info

Will the world’s best panettone be Italian?

July 16, 2019 |

Seven Italian pastry chefs get their pass to the final of the Panettone World Cup where they will face off against 13 other Spanish, French, and Swiss professionals, among other nationalities.More info

Natural cocoa helps reduce the occurrence of chronic diseases

July 12, 2019 |

According to Dr. Ramon Estruch, the high content of polyphenols in cocoa have antioxidant and anti-inflammatory effects on the body.More info

Harrods proposes an afternoon tea with Hermé, Musa, Couvreur, and Grolet [cancelled]

July 11, 2019 |

These four great French pastry chefs will present their signature pâtisserie in London during the months of July and AugustMore info

Paco Torreblanca creates an International Artistic Sugar Piece Championship

July 5, 2019 |

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.More info

Eunji Lee: ‘I want to be a good leader, not just a good pastry chef’

July 5, 2019 |

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.More info

The European Pastry Cup 2020 will be held in Europain

July 4, 2019 |

Paris will host the next European elimination of the Coupe du Monde de la Pâtisserie.More info

We like it – So Good 22 is here

July 3, 2019 |

What makes us feel such intense emotions every new So Good? It is the names and surnames of each collaborator, it is the talent that shines on each page of the magazineMore info

Bee Chef, Hans Ovando’s new pastry school, starts its engines

July 2, 2019 |

The center, located in Barcelona (Spain) and directed by Hans Ovando and Elena Adell, begins its journey with an attractive international summer pastry course.More info

Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’

June 28, 2019 |

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.More info

Horeca Culinary School, the first stop of Haasnoot’s Prisma tour

June 27, 2019 |

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.More info

Salon du Chocolat in Paris celebrates 25 years

June 25, 2019 |

The world of pastry will focus all its attention on the next edition of this event with a space of 2,500 m2 and an all-new Cake Time.More info

Cointreau celebrates 170 years with cocktails, interactive pop-ups, and a limited edition bottle

June 21, 2019 |

On the occasion of this anniversary, the benchmark brand in modern cocktails has prepared attractive and innovative activities.More info

The first Panettone World Cup is underway

June 19, 2019 |

It will take place in Lugano (Switzerland) on November 8, 9 and 10 and will have participants from Switzerland, Italy, Spain, France, and other countries to be confirmed.More info

Five updated techniques for incorporating fruit toppings in ice cream desserts

June 18, 2019 |

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 complementsMore info

Winterspring. A Danish look at dessert

June 14, 2019 |

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

A study poses incentives to eliminate child labor in cocoa production in Ghana

June 13, 2019 |

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

Jessica Préalpato is the World’s Best Pastry Chef 2019

June 12, 2019 |

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

Jonathan Mougel: ‘We tend to complicate our recipes when all that is simple and good is still a safe bet’

June 12, 2019 |

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

Carrie Lewis: ‘In Chez Panisse, there is no ego, no competition’

June 5, 2019 |

The pastry chef of this French-inspired bistro style restaurant, located in Berkeley (California), offers a menu filled with local, organic, and seasonal products.
More info

Pascal Caffet: ‘We have to be careful with creativity’

May 29, 2019 |

The president of the MOF 2018 Jury, who is very satisfied with the high level of the latest edition, reminds us that to participate in the competition it is necessary to be very well prepared and have a strong desire to make the effort.More info

Europain 2020: new location, new dates

May 29, 2019 |

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

France, the Netherlands, and Denmark have been selected for the Coupe du Monde de la Boulangerie 2020

May 24, 2019 |

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

Richard Hawke: ‘We don’t get taught how to really understand the ingredients in our recipes’

May 23, 2019 |

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

The new MOFs have their medals

May 22, 2019 |

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

Susanna Yoon: “When creating chocolates, we let our humor come through in the form of our favorite childhood sweets and images”

May 17, 2019 |

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.More info

Innovation and creativity star in World Pastry Stars 2019

May 16, 2019 |

Enric Rovira, Stéphanie Aubriot, Olivier Bajard, and Pierre Hermé are some of the leading chefs of the sixth edition of the congress.More info

Italian FIPGC searches for the world’s best panettone, classic, filled or decorated

May 15, 2019 |

Interested pastry chefs, ice cream makers, and chocolatiers must submit their application before September 30.More info

Lyon is the stage for the International meetings of Relais Desserts this spring

May 15, 2019 |

The meeting, under the leadership of Richard Sève, Sébastien Bouillet, and Jean-Paul Pignol, was dedicated to market pastry.More info

The jury for the North American C3 Qualifiers has been confirmed

May 14, 2019 |

Recognized and awarded pastry chefs will choose the candidate who will represent North America in the final scheduled for Singapore in 2020.More info

Pascal De Deyne: “I like to see each day as a challenge to do better and make customers and oneself happy”

May 14, 2019 |

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’ atMore info

The James Beard Foundation rewards Kelly Fields and Greg Wade

May 9, 2019 |

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.More info

La Maison du Chocolat, faithful to the ‘L’art de vivre’ philosophy

May 9, 2019 |

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.More info

Dominique Ansel’s exclusive pop-up at Yann Couvreur Pâtisserie

May 8, 2019 |

Ansel has created a new New York City-inspired Pretzel Mousse Cake for the occasionMore info

The contestant from Sallanches wins the 9th Concours du Macaron Amateur

May 3, 2019 |

The jury unanimously chose the hazelnuts and sudachi macaron with passionfruit heart by Adrien Blenet.More info

Taste of Paris gathers great local pastry figures

May 2, 2019 |

The festival will bring together popular pastry chefs such as Conticini, Menguy, Michalak, and members of Relais Desserts.More info

Everything is ready for the second edition of the Salon de la Pâtisserie

April 25, 2019 |

The meeting, presided over by Pierre Hermé, will host more than 100 master classes, more than 40 courses, and seven gourmand spaces.More info

Yann Couvreur: “I opened my pastry shop to be free”

April 24, 2019 |

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 patisserieMore info

‘Chocolate Signature’, Cécile Farkas’ first book

April 18, 2019 |

The book, available in French and English, is a manual on chocolate decorations and bonbons.More info

Guillaume Roesz joins the team of professors at L’École Valrhona Brooklyn

April 17, 2019 |

The pastry chef joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.More info

Luis David Valderrama: “We are subjected to local availability of the product, so we have to be very creative”

April 12, 2019 |

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.More info

Registration open for the sixth edition of the C3 Valrhona

April 11, 2019 |

June 30 is the deadline for the submission of applications.More info

Yoann Normand and Marie-Diana Bourdil, the names of a brilliant Championnat du Dessert

April 10, 2019 |

The competition reaches its 45th anniversary with the feeling of continuing to gather the best talents in FranceMore info

La Fabriqué Givrée resorts to the trompe l’oeil for Easter

April 9, 2019 |

In Jérémie Runel’s hands, eggs are turned into small delicacies with almond, mango, and Madagascan vanilla flavors.More info

Couture Easter eggs in Rome

April 2, 2019 |

La Pasticceria Bompiani pays tribute to modern fashion designers in April with a very sweet exhibition.More info

Creasim is acquired by Leman Cake Decorations

March 29, 2019 |

With this agreement, the Belgian firm will be able to offer a wider range of decorations for cakes.More info

Fabrizio Fiorani is the new Asia’s Best Pastry Chef

March 28, 2019 |

The Italian pastry chef of Ristorante Luca Fantin in Tokyo is known for creating evocative desserts full of surprises when tastedMore info

Dominique Ansel invites Cédric Grolet to New York

March 27, 2019 |

The French chef will present three of his iconic fruit pastries: le citron, la fraise, and la noitte.More info

Fully Baked Story gathers four World Pastry Champions in Bangkok

March 25, 2019 |

Jérôme de Oliveira, Julien Álvarez, Quentin Bailly, and Etienne Leroy will give exclusive training sessions from April 28 to May 1.More info

Thirteen chocolate eggs for an imaginative and full of life Easter

March 22, 2019 |

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.More info

Le Jour du Macaron looks towards Madagascar

March 19, 2019 |

The initiative, which turns 14 years old, will allocate all the benefits to the Zazakely Sambatra association.More info

Prisma, by Frank Haasnoot, goes on tour

March 15, 2019 |

The Dutch chef sets off on a tour, beginning in Romania and finishing in China, to promote his first book.
More info

Choco Cube, Icam’s three-dimensional high-level training center

March 14, 2019 |

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.More info

Johan Martin: ‘The perfect croissant does not exist’

March 13, 2019 |

The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries latelyMore info

The next six high pastry workshops in Hangar 78

March 11, 2019 |

The Silikomart classroom will soon offer demonstrations by Frank Haasnoot, Sébastien Bouillet, Etienne Leroy, Claire Damon, Christophe Renou, and Jérémy del Val.More info

Malaysian CMP Team: ‘Without trust in our teammates, there won’t be teamwork as well’

March 7, 2019 |

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. More info

2019, the year of IBIE in Las Vegas

March 1, 2019 |

The fair, one of the most important fairs in the grain-based food industry, returns in September to Las Vegas.More info

Immersed in toppings

February 28, 2019 |

With the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info

Jean-Philippe Gay: “We have never wanted a World Cup at two speeds”

February 25, 2019 |

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.More info

Horeca Culinary School invites seven international pastry chefs in 2019

February 22, 2019 |

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.More info

Mario Masiá reveals the potential of toppings in Más

February 21, 2019 |

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.More info

Lisa Vega: “Making desserts with chocolates is like going to the farmers market”

February 19, 2019 |

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.More info

Wang Sen, the Western pastry style agitator in China

February 14, 2019 |

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 craftMore info

Jordi Puigvert teaches formulation bases for ice cream pastry in Greece

February 13, 2019 |

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.More info

Emotions, historic competitions, and many innovations in Sirha 2019

February 11, 2019 |

225,031 visitors did not miss the last edition of the Salon, the first without Paul Bocuse.More info

The ‘Blade Runner’ chocolate showpiece by Jiro Tanaka

February 7, 2019 |

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 moldsMore info

So good is turning 10

February 5, 2019 |

Celebrating ten years and 21 issues of so good magazine with a fabulous creations by Australian pastry chef Kirsten TibballsMore info

Interest in Sigep continues to rise in its 40th edition

February 1, 2019 |

The Fair, which is the stage of the World Junior Pastry Championship, has once again exceeded 200,000 visitors.More info

Malaysia changes the course of the Coupe du Monde de la Pâtisserie

January 29, 2019 |

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 madeMore info

Icep Hotel School Romania will gather great pastry stars in 2019

January 25, 2019 |

Vincent Vallée, Johan Martin, Joakim Prat, Melissa Coppel, Frank Haasnoot and Daniel Álvarez are opening this year as guest professors.More info

Coffee, ice cream, and pastry successfully merge at Host 2019

January 24, 2019 |

The design of the Fair has been improved and developed in macro areas, which encourages influence between sectors.More info