Pastry Blog & News
Do you want to try the latest Pierre Hermé pastry without moving from your seat? Or do you want to know the organoleptic properties of a new chocolate coating without having to sample it? Or perhaps you would like to share the aroma of your most recent bonbon with others without having to organise a meeting? Today, this is still not possible, but it in the not too distant future, it may be, thanks to the “digital lollipops” of Nimesha Ranasinghe.
so good.. Recipes. The most extensive, complete and up-to-date recipe collection in haute pâtisserieDecember 9, 2013 | sogoodmag 1
So Good RECIPES is your indispensable new kitchen tool. Is the most extensive, complete and up-to-date recipe collection in international haute pâtisserie. In one unique volume we have included a complete index of all the recipes published in the first eight volumes of so good.. magazine.
Those fashionable television cooking competitions are now coming to the world of pâtisserie. Now you can enjoy the hugely successful French programme, “Who will be the next great patissier?”, with its exceptional judges and 10 finalists who will compete for glory and the final victory. The French phenomenon is placing pâtisserie alongside those professions most desired by young audiences.
The blue and white colours of the Dubai Expo 2020 logo were turned into a 400m² giant mosaic thanks to a collaboration between the onwer of Minilicious Dubai, Zaabeel Hospitality and Dobla, the supplier of white chocolate decorations.
As it does every year, the “Club des Croqueurs de Chocolat” has declared its verdict in the form of a guide containing more than 151 addresses of chocolateries, classified by a ranking of 5 to 1 “bars”. It is a comprehensive review of the temples of cocoa in France and Japan, and was presented for the first time during the award ceremony at the Salon du Chocolat in Paris.
They are from a total of five African, three Asian, four Central American and three South American countries. They are the 15 “Cocoa of Excellence” award winners from this year’s Salon du Chocolat in Paris.
The Cube will host all the competitions planned for next year’s Europain. The International Confectionary Art Competition, The Bakery Masters, The French Schools Cup, or the Bocuse d’Or France event will envliven any visit to the contest area on any day of the show.
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.
It is a special competition, full of life. This is why –after 24 editions– the Noel brothers, Xavier and Dominique still feel deeply moved every time the name of a new winner is announced. The US Pastry Competition is, above all, the expression of a community, of a family who live the pastry trade passionately in the United States.
Like his compatriot Julius Cesar, in the Battle of Zela against Pharnaces II, we can say about Davide Comaschi that “he came, he saw, he conquered.” We do not want to imply that his justified victory was easy. On the