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

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

La victoria tiene un significado especial para Italia y el delegado del equipo, Davide Malizia, por conseguir adelantar a Japón en el palmarés de la competiciónMore info

For the first time in the competition, the participants will have to present a 100% vegan plated dessert and an imposed theme which will be “Nature, Flora and Fauna”.More info

Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel’s school in 2019.More info

The fair will deliver its Innovation Awards to products and equipment that advocate ease of use and nutritional properties, among many other values.More info

‘Nowadays everything seems to have to be done very quickly, and due to that, important steps can be neglected during the kneading, fermentation or cooking,’ This is how Johan Martin expressed herself in the interview that we included in soMore info

The Parisian chef, who has had an interesting culinary career in places like Wellington, Kiev, Dubai, Moscow, Bermuda, and France, is the executive pastry chef of the Mandarin Oriental Hotel since 2017. More info

Chocolate Nation, a museum that is about to open its doors in the city, occupies more than 4,000 m2 and counts on Barry Callebaut as a collaborator.More info

In its nineteenth edition, the fair will have a wider offer thanks to an additional 10,000 m2 room and promises to surpass its already astronomical figuresMore info

Yann Couvreur, Ramon Morató, and Davide Comaschi share their latest works and research alongside other chefs who celebrate the tenth anniversary of the magazine with their creativityMore info