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

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

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

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

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

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

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

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

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

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

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