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Pastry Blog & News

A new breath of haute pâtisserie

December 27, 2010 |

Here it comes. The latest issue of So Good.. magazine will be in your hands in a few days.

More contents, more recipes and, above all, higher reaffirmation on the idea which led to create this magazine.More info

The window for professional products

December 22, 2010 |

Since we began this new phase with updating sogoodmagazine.com webpage two months ago, we haven’t stopped thinking about how to improve the services we provide.More info

Patrick Roger creates a giant Christmas tree made of chocolate

December 2, 2010 |

Patrick Roger surprises Paris once again with the creation of a giant chocolate Christmas tree ten meters
in height and weighing nearly four tons. Roger and his team took about a month to finish this grand
chocolate pieceMore info

Let the show begin!

November 11, 2010 |

Everything is ready. The biggest patisserie show in the world is approaching. There will be 19 countries competing in the 2011 edition, 19 teams that will fight to reach the highest spot on the podium and achieve glory. Lyon will once again be the world capital of patisserie for two days. The Coupe du Monde de la Pâtisserie reaches its twelfth edition since it was created by Gabriel Paillasson in 1989, and it does so with more strength than ever seen before.More info

Second Edition of ‘Chocolate’, Ramon Morató’s masterpiece

November 4, 2010 | 1

A tremendous success is the best definition for Ramon Morató’s ‘Chocolate’, a book published by Grupo Vilbo. Not only due to the thousands of copies sold so far, but also thanks to the countless praises and honors which both the author and the publishing house have received from professionals all over the world.More info

Searching for the best croissant

October 27, 2010 |

The third edition of Spain’s Best Butter Croissant Contest was recently celebrated in Barcelona. This initiative, promoted by the Pastry Guild in Barcelona, encourages all professionals to present their product as a way of finding the perfect croissant. The size, the shape, without horns, the degrees it was cooked in, how crunchy the crust is, its airy and puffy cavities, and of course, flavor are the elements which the panel of judges uses to determine their verdict.More info

Cocoa: Quetzalcoatl’s Gift

October 7, 2010 | 1

Starting with 2,500 pounds of some of the world’s best chocolate from Barry Callebaut the five contestants of the 2010 World Chocolate Masters U.S. selection competition didn’t waste any time over the two-day event, creating five different chocolate masterpieces, including a plated dessert, a multi-layered mousse cake, molded and hand-dipped pralines, and a towering showpiece made entirely out of chocolate.More info

A Forward-looking Approach

October 6, 2010 |

We have reasons to celebrate. We must applaud the joint collaboration of chocolate manufacturers, universities, cocoa farmers worldwide and even the almighty IT giant IBM to promote an investigation which will complete the cocoa genetic map and be made available to the world. Its free access will avoid a product’s intellectual property, which will come from this genetic information, does not become a barrier. In this way the sector benefits from the advances in science and secures its viability.More info

A crusade for haute pâtisserie

September 29, 2010 | 1

In So Good.. magazine, we are proving that not only is ‘the best pastry’ on a par with ‘the best cuisine’, but also that it has some own characteristics which raise it to the highest level in gastronomy. Now, fromMore info