Pastry Blog & News
The Ukrainian chef is the Brand pastry chef for two new cafés.
Jacquy Pfeiffer has been one of the guests of the last convention of the American Culinary Federation, an opportunity he took to share his vision of pastry with the attendees
Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.
A small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.
From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.
Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.
Preparations for the 25th edition of the fair that promises significant developments begin.