Pastry Blog & News
A new website to better respond to the needs of the professional pastry chef
November 13, 2013 | sogoodmagWe 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.More info
60 creations by Antonio Bachour
October 8, 2013 | Jaume Cot 2The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info
Gianluca Fusto: ‘All the ingredients can find a dialogue with each other’
February 25, 2021 | Alberto RuizFusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info
Sirha Lyon and the Pastry World Cup postponed to September
February 24, 2021 | Ana RodríguezGL Events, organizers of the event, make a new effort to adapt dates to better overcome the situation arising from the coronavirusMore info
The 50 best Parisian pastry shops, together in a book
February 23, 2021 | Ana RodríguezThe journalist François Blanc gathers a valuable list of establishments and step-by-step recipes in this book, now available at Books For Chefs.More info
Le Cordon Bleu prepares an online demo with its teaching chefs Fabrice Danniel and Julie Walsh
February 22, 2021 | Ana RodríguezOn February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.More info
‘Signature Viennoiseries’, Johan Martin’s latest and long-awaited book
February 19, 2021 | Ana RodríguezThis bilingual (French-English) book, available at Books For Chefs, is essential for mastering the art of this discipline.More info
Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’
February 18, 2021 | Alberto RuizA unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info
Adrien Bozzolo: “My team helps me to push my own limits every day at Mandarin Oriental Paris”
February 15, 2021 | Santiago CorralThe Executive Pastry Chef of the Mandarin Oriental Paris loves experimenting with new ideas and says that he can create freely and work with products of excellent quality. More info
Christophe Adam, uncensored in the book “Éclairs 20 ans de création”
February 11, 2021 | Ana RodríguezUp to 200 recipes for éclairs are brought together in this book, available in French at Books For Chefs.More info
Ladurée opens to new shareholders
February 11, 2021 | Ana RodríguezLa Maison wants to establish strategic alliances and re-inject capital into the company.More info
UNIK, a travel cake created by Christophe Michalak for La Maison du Chocolat
February 5, 2021 | Ana RodríguezThe chef has been invited by Nicolas Cloiseau to create a dessert that will be sold in the La Maison boutiques starting in April.More info
The French chef Jean Marie Hiblot has passed away
February 5, 2021 | Jaume CotAn important figure in French pastry who at the age of only 40 had carved out a career alongside figures such as Gilles Marchal, Christophe Michalak, or at Alain Ducasse, where he was currently working.More info
Natural cocoa improves mental performance in young people
February 4, 2021 | Ana RodríguezAccording to a systematic review carried out by different ICTAN – CSIC researchers in Spain, consuming this food can have a positive effect on various cognitive processes in this segment of the population.More info
Pierre Hermé collaborates with graffiti artist Kongo for Valentine’s Day
February 4, 2021 | Ana RodríguezThe result of this union are explosive and brightly colored boxes of macarons and chocolate bonbons.More info
The Michelin guide reveals the eleven restaurant pastry chefs of the Passion Dessert 2021
February 3, 2021 | Ana RodríguezFor the third consecutive year, the prestigious guide, in collaboration with Valrhona, recognizes the talent of chefs with an ethical sense and excellent technique.More info
Coulant by Michel Bras: ‘No one will ever be able to take away from me the emotion after the first successful cooking tests’
February 2, 2021 | Jaume Cot40 years after the invention of coulant is time to chat with its author and reflect on its legacyMore info
Philippe Conticini revisits the traditional Mont-Blanc for Valentine’s Day
February 1, 2021 | Ana RodríguezThe chef proposes Mont-Coeur, a dessert with winter flavors that is meant to be shared.More info
Love, the custom chocolate by Chris Ford, star of his Valentine’s collection
January 29, 2021 | Ana RodríguezThis 66% couverture has been created in Cacao Barry’s Or Noir laboratory.More info
13 examples of the great gastronomic and aesthetic potential of travel cake
January 29, 2021 | Ana RodríguezIn recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.More info
In the end, Sigep prepares a 100% digital edition in 2021
January 29, 2021 | Ana RodríguezDue to the evolution of the pandemic and government restrictions in Italy, the Fair has had to make this decision.More info
L’École Valrhona Brooklyn reopens face-to-face classes next spring
January 28, 2021 | Ana RodríguezAfter a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.More info
Chocolate bonbons mosaics by Luis Amado. The sky is the limit
January 27, 2021 | Alberto RuizThis pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personalityMore info
Classification of dulce de leche by manufacturing and origin by Luciano García
January 26, 2021 | Fernando TodaArgentinian pastry could not be understood without this emblematic ingredient. The chef carries out a thorough analysis of its possibilities and modernizes its application through different proposals that make up a monographic bookMore info
Josep Maria Ribé: ‘I am satisfied if someone makes a cake of mine’
January 20, 2021 | Alberto RuizThe director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacyMore info
The sweet paradox
January 18, 2021 | Alberto RuizCan you reclaim modern pastry and at the same time do it from a appareantly old-fashioned media as paper magazine? We think we absolutely can and we explain whyMore info
J’Adore by Frank Haasnoot, available in Asia only on Valentine’s Day
January 15, 2021 | Ana RodríguezThe Dutch pastry chef has reached an agreement with pastry chef friends to market his legendary cake in Hong Kong, Singapore, and Seoul.More info
Melissa Coppel’s school promotes Online Live training in 2021
January 12, 2021 | Ana RodríguezRamon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.More info
Masdeu acquires Especialitats Vilà to continue leading the ready-to-fill market
January 11, 2021 | Ana RodríguezThe group will expand its line of sponge cake bases with new flavors, dimensions and types.More info
So many (Pastry) stories to tell, and now we have reached issue 25!
January 7, 2021 | Jaume CotCreativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazineMore info
A 120-year-old chocolate box found among Australian poet Paterson’s papers
January 5, 2021 | Ana RodríguezThe box was commissioned by Queen Victoria and sent to South Africa during the Second Boer War as a gift to British troops serving on the front lines.More info
Florent Margaillan: ‘we are living a kind of return to the basics’
January 4, 2021 | Jaume CotFrench modern patisserie which pays attention to large formats and lighter resultsMore info
The most popular content of 2020 in So Good .. website
December 31, 2020 | Ana RodríguezWith a slight increase in new users, our portal maintains the good rate despite the coronavirus.More info
Sasa Demarle enters pastry 4.0 with the acquisition of Mokaya
December 29, 2020 | Ana RodríguezThe Group thus incorporates 3D design into its industrial know-how and reaffirms its search for innovation.More info
XXL ice cream bars for Christmas at La Fabrique Givrée
December 29, 2020 | Ana RodríguezThe Christmas collection envisioned by Jérémie Runel is made up of four creations: Madagascar, Ardèche, Alps, and Sicily.More info
Francisco Migoya’s chocolate bars collection. Eyes wide open
December 23, 2020 | Alberto RuizChocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24More info
IoT, alternative ingredients, and future trends at Host 2021
December 23, 2020 | Ana RodríguezThe next edition of the fair will take place from October 22 to 26.More info
La Cazette, the evocative bûche with a nod to hazelnut by Michael Bartoccetti
December 22, 2020 | Ana RodríguezThe pastry chef at Le Four Seasons Hotel George V Paris shakes up the codes once again with this creative piece.More info
Twenty countries confirmed for the Coupe du Monde de la Pâtisserie 2021
December 22, 2020 | Ana RodríguezDue to the coronavirus, the organizing committee has had to cancel most of the continental selections and make the selection based on the results of the 2018 podiums.More info
Yann Brys draws inspiration from the Christmas tree and winter forests for the Evok bûches collection
December 18, 2020 | Ana RodríguezThe MOF has designed five Christmas logs that vindicate the essentials, traditions, and symbols.More info
Vincent Guerlais’ Christmas log, straight from the North Pole
December 17, 2020 | Ana RodríguezThe French chef surprises this holiday season with visual and tasty creations.
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I + Desserts. David Gil’s sweet challenges
December 16, 2020 | Alberto RuizA creative factory led by David Gil with the intention of turning practically any idea into a dessert or sweet creation.More info
Francisco Migoya, the USA Cacao Barry ambassador most committed to sustainability
December 14, 2020 | Ana RodríguezThe chef will promote sustainable cocoa production together with the Cocoa Horizons Foundation.More info
Sofía Cortina, Latin America’s Best Pastry Chef 2020
December 10, 2020 | Ana RodríguezModern and versatile, she has received training in French pastry, although she is an advocate of indigenous fruit from Mexico and reducing added sugar.More info
ISM and ProSweets have finally been postponed to 2022
December 3, 2020 | Ana RodríguezThe Koelnmesse has postponed the editions planned for 2021 due to high infection figures and international travel restrictions.More info
Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’
December 2, 2020 | Jaume CotLongboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spiritMore info
Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”
November 30, 2020 | Santiago CorralThe English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years. More info
Antonio Bachour presents his most culinary and refreshing book, ‘Bachour Gastro’
November 27, 2020 | Ana RodríguezThe book, available at Books For Chefs, brings together 52 previously unpublished sweet and savory creations,to be eaten in two bites.More info
Five best-selling pastry books to start or expand your knowledge
November 27, 2020 | Ana RodríguezIt is always a good time to learn and be inspired by books by great chefs. Enjoy reading!More info
The École Ducasse – Paris Campus is born, a new center of reference for training in pastry arts
November 24, 2020 | Ana RodríguezThis 5,000 m2 center dedicated to taste includes nine laboratories dedicated to culinary arts, pastry, bakery, chocolate, and ice cream.More info
Twelve Christmas bûches for a poetic and magical Christmas
November 23, 2020 | Ana RodríguezOur traditional Christmas ranking returns another year with proposals that awaken our most emotional side.More info
Frédéric Bau explores a pastry without excesses in the book “Gourmandise Raisonnée”
November 20, 2020 | Ana RodríguezThe book, available in French at Books For Chefs, explores the fundamentals of a new healthy, respectful, and delicious pastry.More info
ISM and ProSweets will be held in a mixed format in 2021
November 20, 2020 | Ana RodríguezThe fairs will take place from January 31 to February 3 in smaller dimensions and with a more focused participation of exhibitors.More info
Emmanuel Hamon opens French Touch in Kiev
November 17, 2020 | Ana RodríguezThe French chef and his wife have just opened an online boutique of craft sweets and pastries.
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Tribute to traditional Moroccan pastries in the film, Adam
November 13, 2020 | Ana RodríguezIn Maryam Touzani’s debut feature, pastry is a key element in the encounter between three generations of women.More info
The most gastronomic Antonio Bachour in a new book published by Vilbo
November 13, 2020 | Alberto RuizMore than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27thMore info
Yann Brys, Julien Álvarez, and Johan Martin in the Bellouet Conseil course calendar
November 11, 2020 | Ana RodríguezThe Parisian school believes that it is more important than ever to help pastry chefs progress to revitalize their businesses.More info
Kyoto’s traditional confectionery, from museum to home
November 11, 2020 | Ana RodríguezThe exhibition, “Zen Nature in the palm of the hand”, dedicated to kyogashi, can be visited virtually.More info
Protecting the planet, an objective that is increasingly shared by the pastry chefs of Relais Desserts
November 9, 2020 | Ana RodríguezNot throwing away unsold products, taking steps to achieve zero waste, and reducing consumables in the laboratory are some of the challenges that Relais Desserts members set for themselves.More info
Coffee grinders, perfumes, radios and books in four artistic creations by Amaury Guichon
November 6, 2020 | Ana RodríguezThe popular French pastry chef never ceases to amaze on his social media with fascinating pieces made with perfect technique.More info
Ten modern examples of the prominence of apple in pastry
November 5, 2020 | Ana RodríguezIn cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.More info
Larousse launches a complete patisserie and baking guide with more than 200 recipes
November 4, 2020 | Ana RodríguezThe book includes useful techniques and basic pastry concepts that ensure a perfect baked product every timeMore info
Sean Considine: ‘My desserts are modern, elegant, and simple. I feel like less is more’
November 3, 2020 | Santiago CorralThe corporate pastry chef for the Jean-Georges Restaurant Group, very involved in the hiring of the applicants, does 400 services a day in the different restaurants, depending on the day.More info
Andrey & Ronya Dubovik: ‘We complement, constantly criticize, help and support each other’
November 2, 2020 | Alberto RuizA one-of-a-kind couple who has devoted his passion to chocolate and creativity, becoming one of the most populars chocolate creators in the social networksMore info
Double tie and Italian stamp in the FIPGC panettone competition
October 28, 2020 | Ana RodríguezThe second edition of the competition, held in Rome, has awarded five chefs.More info
Cacao Barry announces the sustainability of its chocolates
October 28, 2020 | Ana RodríguezThe company wants to preserve the environment and ensure the future of cocoa.More info
One and a half million children work on African cocoa plantations
October 28, 2020 | Ana RodríguezNORC at the University of Chicago provides data on child labor in Côte d’Ivoire and Ghana.More info
A deep dive into the croissant in Jean-Marie Lanio and Jérémy Ballester’s latest book
October 27, 2020 | Ana RodríguezThe book, available at Books For Chefs, gives tips, advice, and recipes for making classic and modern viennoiserie croissants.More info
Iba launches a virtual event for global networking in March (Updated)
October 23, 2020 | Ana RodríguezIn these times of restrictions, the benchmark bakery and pastry fair offers the opportunity to create connections with new international partners through iba.CONNECTING EXPERTS.More info
Over 100 recipes for French treats in ‘Ma Petite Patisserie’ book
October 19, 2020 | Ana RodríguezChristophe Felder and Camille Lesecq teach how to recreate small indulgences that are the hallmark of many a holiday in France.More info
Four timeless and essential travel cakes by Paco Torreblanca
October 16, 2020 | Ana RodríguezThe chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others. More info
CF18 Chocolatier’s award-winning plastic-free packaging
October 15, 2020 | Ana RodríguezThe Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.More info
Discover the French Pastry at the Ritz Paris with François Perret
October 15, 2020 | Ana RodríguezThe chef proposes a gourmet tour of the legendary hotel’s pastry proposal through 60 recipes.More info
Morgane Raimbaud and Zachary Lebel shine at The Championnat de France du Dessert 2020
October 14, 2020 | Ana RodríguezThe president of the jury, Christophe Adam, is convinced that both winners will be worthy ambassadors of the future of plated desserts.More info
Akihiro kakimoto, a combination to wow the world
October 10, 2020 | Reiko MatsunoA unique approach to pastry with a culinary mind which is capable to combine savory and sweet elementsMore info
Pinocchio, a different Japanese bakery the color of bread crust
October 10, 2020 | Ana RodríguezBread is the absolute protagonist of this remarkable place designed by I IN studio.More info
Sigep 2021 will be in March and in a blended format
October 9, 2020 | Ana RodríguezIts next edition, scheduled to last an entire week, will focus on meetings and is presented as a hybrid model.More info
“Le Grand Livre de la Viennoiserie”, a new benchmark book on pastries
October 8, 2020 | Ana RodríguezAlain Ducasse Edition has just released this book, available at Books For Chefs and signed by Jérémy Ballester, Jean-Marie Lanio, Thomas Marie, and Olivier Magne.More info
Eunji Lee and Miro Uskokovic join L’École Valrhona Brooklyn online classes
October 5, 2020 | Ana RodríguezProfessional and amateur pastry chefs from around the world have the opportunity to learn how to make desserts like a Michelin star chef in the center’s new virtual demos.More info
The Christmas “cracker” by La Maison du Chocolat
October 1, 2020 | Ana RodríguezNicolas Cloiseau’s collection is explosive, XXL, and has a lot of chocolate.More info
Hazelnut-Lemon, the ephemeral creation by Pierre Hermé and Cédric Grolet
September 29, 2020 | Ana RodríguezThis cake is offered exclusively to order from September 24 to October 18.More info
Dandelion and Tesla Create 3D Geometric Chocolate Chips
September 29, 2020 | Ana RodríguezIn order to get the perfect chocolate chip, chef Lisa Vega and industrial designer Remy Labesque have worked together.More info
Xavi Donnay, chosen as the best pastry chef at The Best Chef Awards 2020
September 28, 2020 | Ana RodríguezFor the pastry chef of the Lasarte restaurant, this award is a great joy and a reason to continue growing.More info
Pastry design does matter. Six trendsetting decorations by Frank Haasnoot
September 23, 2020 | Ana RodríguezIn “Prisma”, the Dutch chef displays decorations that encourage you to dream and that add value to any preparation.More info
Sirha and the Coupe du Monde de la Pâtisserie change their dates
September 23, 2020 | Ana RodríguezThe next edition of the fair will be held in May 2021, which, under the umbrella of Sirha Food, will once again bring together the two main world pastry and cooking competitions and will deliver a new discourse adapted to current circumstances.More info
Nicolas Haelewyn, the new pastry chef at Maison Ladurée
September 22, 2020 | Ana RodríguezThe pastry chef from Normandy returns to La Maison and signs five new creations.More info
Lindt Home of Chocolate, a spectacular new chocolate research center in Switzerland
September 17, 2020 | Ana RodríguezThe 1,500 m2 facility features the world’s largest chocolate fountain and Lindt store, an interactive museum, a research and development center, a chocolate workshop where courses will be held, and the first Lindt café in this country.More info
The Championnat de France du Dessert 2020 will be held in October
September 16, 2020 | Ana RodríguezThe competition, postponed due to the coronavirus, will be held in person at the Lycée hôtelier Georges Baptiste in Canteleu-Rouen.More info
Davide Malizia is awarded the third Sucre d’Or in history for his artistic work with sugar
September 9, 2020 | Ana RodríguezThe pastry chef succeeds the French Gabriel Paillasson and Stephane Klein.More info
Mark Welker: ‘If you can wear many hats in a restaurant you will be a valuable asset’
September 8, 2020 | Fernando TodaO unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intentionMore info
APCA Malaysia, with an eye on trends, launches an online Eggless Certificate Program
September 8, 2020 | Ana RodríguezThis is an ideal course for improving baking skills, which counts on a prestigious teaching staff and more than 100 recipes.More info
PastryBCN organizes online masterclasses with David Bonet and Otto Tay
September 4, 2020 | Ana RodríguezOver the next few months, the company will continue to prepare quality training with international chefs.More info
“Sucre d’Or” returns and will be held for the first time in Italy
September 4, 2020 | Ana RodríguezOn September 6, the name of the brand new winner will be revealed in Rome.
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Ross Sneddon: ‘Putting the flavor and ingredients first you always get the best product’
September 2, 2020 | Santiago CorralRoss Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in EdinburghMore info
Organic products continue to gain ground in ISM 2021
August 31, 2020 | Ana RodríguezIn its next edition, the fair will reflect the growth of a sector that continues spreadingMore info
Patrick Roger opens a boutique in Russia for the first time
August 28, 2020 | Ana RodríguezThe artist once again surprises with an impressive establishment of timeless design, in which he masterfully combines chocolate and sculpture.More info
A healthier and more sustainable milk chocolate thanks to peanut skin
August 26, 2020 | Jaume CotWastes from the food industry that are actually rich in polyphenols can help to get healthier foods and give new value to other derivatives of cocoaMore info
Steinbeisser, redefining the gastronomic experience
August 25, 2020 | Fernando TodaSpecial tableware for one-of-a-kind dining experencies gathering all kind of artists, designers, dancers, photographers… an initiative to look to a not so unlikely futureMore info
Yann Couvreur and Danilo Angé join the Books For Chefs catalog
August 16, 2020 | sogoodmagOur professional online bookstore has incorporated in recent weeks a series of titles that address artisan pastry, the initiation of the trade, and the science behind certain culinary processes.
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Introduction to chutneys, the most culinary of jams, by Walter Vogt
August 13, 2020 | Luis ConcepciónThe chef and pastry teacher and specialist in jams, Walter Vogt, helps us bring order to one of the lesser-known families of candied fruit, chutneys, which have a vocation more open to the wide world of cuisine.More info
Joaquin Soriano:‘Going against conventional wisdom is really interesting’
August 5, 2020 | Jaume CotLocated in Taiwan, CJSJ reflects the strong personality of his pastry chefMore info
Ice cream enters a new gastronomic phase
August 4, 2020 | sogoodmagIn recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info
Wine, sea, and vegetable pigments come to desserts
July 31, 2020 | sogoodmagThere are many Spanish chefs who in recent years have been paying special attention to desserts in their research, pointing to new and surprising ingredients. More info
USA renounces the Coupe du Monde de la Pâtisserie 2021
July 31, 2020 | Ana RodríguezDue to the coronavirus, the selected team was unable to meet or train.More info
Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’
July 28, 2020 | Fernando TodaA deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creationMore info
The Salon du Chocolat Paris is postponed to 2021 due to coronavirus
July 28, 2020 | Ana RodríguezThe global event postpones its 26th edition, initially scheduled for this October, and announces that it will launch an innovative format.More info
The French Spot by Vincent Attali, in beta testing thanks to crowdfunding
July 27, 2020 | Ana RodríguezThe chef, alongside his wife Maria Zapata, have started a new concept of modern pastry in San Francisco with the help of Kickstarter.More info
Christophe Michalak gathers up to 50 lockdown recipes in one book
July 23, 2020 | Ana RodríguezDuring lockdown, Christophe Michalack shared sweet and savory recipes with his followers. Now they are collected in a book that will allocate the benefits to health personnel.More info
Changes to the floor allocation for Iba 2021
July 21, 2020 | Ana RodríguezDue to changes in the Fairground Munich fair calendar, the fair presents a new design with shorter routes.More info
Gastronomic risks
July 20, 2020 | Alberto RuizCan gastronomy survive to the global pandemic. If we are confined, how can enjoy again the pleasure of a good meal. What risks are deserved to be taken?More info
Carles Mampel and Javier Guillén, together in an online pastry masterclass
July 17, 2020 | Ana RodríguezThe class, organized by PastryBCN, will be broadcast via Zoom on August 5 and 6.More info
Sigep 2021, prepared for change and the new reality
July 15, 2020 | Ana RodríguezThe international fair will introduce new formats, present five thematic routes, and improve global networks, among other actions.More info
Recipes and reflections
July 14, 2020 | Alberto Ruizissue #24 of so good.. magazine brings together a real explosion of creations, techniques and recipes from chefs from all around the worldMore info
L’École Valrhona Brooklyn organizes virtual pastry classes with Guillaume Roesz
July 11, 2020 | Ana RodríguezFor the first time, the school offers online demos for those who want to hone their chocolate and pastry skills.More info
Bart de Gans and Maurits van der Vooren get ahead of the winter season with Dobla
July 11, 2020 | Ana RodríguezStarting with Dobla’s All-Time-Favorites, Dutch chefs have come up with ideas to surprise customers in autumn, Halloween, winter, Christmas, and Valentine’s Day.More info
La Coupe du Monde promotes responsible pastry with a new committee
July 10, 2020 | Ana RodríguezThe competition has completely renewed its organizing committee and has appointed Claire Heitzler and Fréderic Cassel as vice presidents.More info
Mini pastry is trending. Ten creative and profitable XS snacks
July 8, 2020 | Ana RodríguezGummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info
Good rate of enrollment for ISM and ProSweets 2021
July 6, 2020 | Ana RodríguezSix months after the simultaneous celebration of these two benchmark fairs for the confectionery and snacks industry, exhibiting companies from around the world have already registered.More info
#NotWithoutMyChocolate, the Barry Callebaut platform that makes open businesses visible
July 6, 2020 | Ana Rodríguez1,500 outlets for pastry, bakery, chocolate and ice cream businesses from around the world have already registered.More info
Chocolate Form molds are available online in Chocolate World
July 2, 2020 | Ana RodríguezThe original Italian collection can be purchased in its entirety on the chocolateworld.be website.More info
Chocolatier Michel Cluizel has passed away
June 30, 2020 | Ana RodríguezThis cocoa enthusiast, a key player in the Manufacture Cluizel expansion, has died at the age of 87.More info
Valrhona, certified with the B Corporation label
June 29, 2020 | Ana RodríguezThis distinction rewards the most committed companies in the world in terms of performance, transparency, and social and environmental responsibility.More info
Step by step recipes in Frank Haasnoot’s online masterclasses
June 29, 2020 | Ana RodríguezIn his new online store, the Dutch pastry chef teaches creations that can be easily recreated in the kitchen.More info
The Garuharu Eclairs, the starting shot of a book series signed by Eunyoung Yun
June 26, 2020 | Ana RodríguezThis is the first book in a collection of technical books that will highlight the style and perfection with which the chef at the helm of GaruHaru has become famous worldwideMore info
Tetyana Verbytska collects her favorite recipes in ‘Woman, Elegance & Oven’
June 25, 2020 | Ana RodríguezThe first book by the founder of the Kiev International Culinary Academy is available, only in digital format, at Books for Chefs.More info
The FIPGC once again looks for the best panettone
June 23, 2020 | Ana RodríguezSeptember 30 is the deadline to register for the next edition of The Best Panettone of the World competition, open to pastry chefs, ice cream makers, chocolatiers, and cake designers from around the world.More info
Dinara Kasko: Real art for multi-tier cakes
June 19, 2020 | Alberto RuizTwo experiences by the Ukranian pastry chef and architect which brought her to create the biggest mold she has designed so farMore info
The International Academy of Gastronomy recognizes five European pastry chefs
June 18, 2020 | Ana RodríguezThis year the Prix Au Chef Pâtissier has gone to chefs from Spain, France, Italy, Portugal, and Poland.More info
The Latin America pastry Maya Cup 2020 is cancelled
June 16, 2020 | Ana RodríguezThe organizing committee of the Coupe du Monde de la Pâtisserie has selected the three Latin American countries that achieved the best classifications in the 2018 qualifier to participate in the final.More info
Pastry and ice cream, an alliance on the rise through 11 current examples
June 15, 2020 | Ana RodríguezIn our latest ranking we wanted to collect popsicles, cornettos, and creations that show the close bond that exists between both disciplinesMore info
Countdown to Wei Loon Tan’s online pastry masterclass
June 5, 2020 | Ana RodríguezAt the end of June, the award-winning Malaysian pastry chef will teach this class organized by PastryBCN using Zoom More info
Dalloyau Paris sends the chef to your home and personalizes cakes
June 3, 2020 | Ana RodríguezLa Maison launches a new website with very useful services in times of coronavirus.
More info
Six pastry chefs and five bakers nominated for the James Beard Awards 2020
June 2, 2020 | Ana RodríguezLincoln Carson, Juan Contreras, and Zachary Golper are among the candidates to win these awards that have been postponed by the coronavirus.More info
10 movies in love with pastry
May 29, 2020 | Jaume CotCan anyone doubt the cinematic power of a good chocolate or a freshly baked cookie? These proposals on the small and large screen confirm that the relationship between pastry and cinema is highly emulsifiable.More info
Elena Pérez: ‘The emotion with which you create a dessert works both ways’
May 28, 2020 | Jaume CotDesserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurantMore info
Love Sarah, a sweet and feminine film
May 27, 2020 | Ana RodríguezEliza Schroeder’s first feature film declares her love for sweet cuisine.More info
More than 50 new measures to guarantee maximum health security at Sigep
May 26, 2020 | Ana RodríguezThese actions are part of the #SAFEBUSINESS by IEG project launched by IEG Italian Exhibition Group.More info
Valrhona organizes live talks to face the ‘new normal’
May 25, 2020 | Ana RodríguezThe company wants to help chefs adjust to these uncertain times with inspiring and informative conversations.More info
The World Chocolate Masters is postponed to 2022
May 22, 2020 | Ana RodríguezThe national teams will start in March 2021 and the grand final will be held in October 2022 in Paris.More info
Jordi Puigvert: “Evolution has meant a before and after in my professional career”
May 22, 2020 | Luis ConcepciónOn the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.More info
Delivery and social networks, the great allies in times of coronavirus
May 20, 2020 | Ana RodríguezAccording to a survey by the Fine Cacao and Chocolate Institute, 63% of these professionals live with job insecurity due to the health crisis.More info
Eight innovations that take pastry and bakery even further
May 15, 2020 | sogoodmagWe contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.More info
Marco d’Andrea: ‘Many single components do not taste without being combined’
May 12, 2020 | Jaume CotCulinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info
Joshua Gaulin: “Showcase the product you are working with”
May 11, 2020 | Santiago CorralAs Executive Pastry Chef at the three-Michelin-star restaurant, Quince, Gaulin creates delicate and well-executed dishes which maintain a balance between classic and modern.More info
Rory Macdonald gives classic French pastry a twist in the book ‘Bake’
May 6, 2020 | Ana RodríguezAmerica’s rising pastry chef teaches how to get masterpieces from the simple combination of flour, milk, butter, sugar, and eggs in this book.More info
Melissa Coppel. Playing chocolate bonbons by your own rules
April 30, 2020 | Luis ConcepciónFind a bit more about the amazing work of this genius of the handcraft chocolateMore info
Valrhona launches an interactive pastry map of North America to support local chefs
April 29, 2020 | Ana RodríguezThe objective is to connect users with small establishments that are still open these days, using safe, social distancing practices.More info
Frank Haasnoot fulfills his dream of opening an online store
April 29, 2020 | Ana RodríguezThe pastry chef offers chocolates, molds, preserves, and his book Prisma, and he has already announced upcoming online masterclasses.More info
Five pastry books to enjoy at home during Book Week
April 21, 2020 | Ana RodríguezConfinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!More info
Competitions and recipes, the weapons of pastry schools for dealing with the coronavirus
April 21, 2020 | Ana RodríguezCenters around the world have not stopped proposing actions to motivate, reward, and continue teaching during these days of confinement.More info
Stefan Riemer: “The success of Flavor Lab is fast casual, quick service signature dining”
April 16, 2020 | Santiago CorralAs Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.More info
Francisco Migoya: ‘Learn the classic pastry first, and then see what you are capable of’
April 14, 2020 | Alberto RuizInteresting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist CuisineMore info
Seven signature cakes that prove the sacher will not go out of style
April 7, 2020 | Ana RodríguezTangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.More info
Asia’s Best Pastry Chef Award 2020 goes to Natsuko Shoji
April 2, 2020 | Ana RodríguezHer haute couture-inspired sweets attract renowned chefs like Ferran Adrià and René Redzepi.More info
Bakery China postponed to July due to coronavirus
March 31, 2020 | Ana RodríguezIn view of the global spread of Covid-19 and after talks with exhibitors and partners, the well-established event announces a change of date and space.More info
Puratos and Bakeronline help pastry chefs sell from a distance
March 30, 2020 | Ana RodríguezThe two companies offer the opportunity to professionals in the sector to launch a free online store in just 48 hours.More info
The Maya Cup is postponed due to the coronavirus
March 26, 2020 | Ana RodríguezThe Latin American qualifier for the Coupe du Monde de la Pâtisserie will be held in September in Peru.More info
Paul Kennedy: ‘I firmly believe that people will always want to eat cake’
March 25, 2020 | Alberto RuizOne of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craftMore info
The Butter Book, an online training concept inspired by The French Pastry School
March 23, 2020 | Ana RodríguezJacquy Pfeiffer and Sébastien Canonne have created this new online pastry, baking, and cake decorating educational experience.More info
Michaël Perrichon: “My effort is to create a strong pastry team who love to come to work”
March 20, 2020 | Santiago CorralThe Executive Pastry Chef at Mandarin Oriental Hotel Geneva, always looking after the well-being of his team, he creates desserts designed to create delightful memories for his guests.More info
More than 280 video recipes from great chefs in Savour School online classes
March 19, 2020 | Ana RodríguezIn this training modality, you can learn techniques and trends without leaving home thanks to Kirsten Tibballs, the school’s director, and many other invited pastry chefs.More info
Yann Brys’ eclectic collection for Evok
March 18, 2020 | Ana RodríguezThe MOF has designed a different creation for four of the group’s hotels: Nolinski, Brach, Sinner, and Coeur des Vosges.More info
The Pastry Alphabet, the DNA of pastry creativity
March 17, 2020 | Ana RodríguezIn this book, the chefs of Cacao Barry offer practical recipes to master the art of French pastry, enhance creativity, and exceed the limits of flavor.More info
Bee Chef Pastry School launches an International Masters in Haute Pastry
March 12, 2020 | Ana RodríguezResponsible pastry, ice cream trends, viennoiserie, and gelling agents are some of the topics that will be covered in this training scheduled for the month of November.More info
IBA will redistribute the space of its pavilions in 2021
March 11, 2020 | Ana RodríguezThe worldwide benchmark fair for bakery and pastry continues to announce changes for its 25th edition.More info
Ladurée thinks ‘green’ and launches his first vegan macarons
March 11, 2020 | Ana RodríguezAfter months of research, the French maison surprises with two macarons without butter or egg whites.More info
Countdown to Ibaktech 2020
March 10, 2020 | Ana RodríguezFrom March 26 to 29, the 13th edition of this biennial fair in Istanbul will open its doors.More info
16 chocolate proposals for an artistic and fun Easter
March 6, 2020 | Ana RodríguezAdorable animals, friendly vegetables, carousels, baroque eggs … In 2020, renowned pastry chefs show their ingenuity by working with chocolate.More info
Climate change affects the price of cocoa
March 3, 2020 | Ana RodríguezAccording to Bloomberg, due to the global shortage of beans, a second consecutive monthly increase in the cost of cocoa will occur.More info
Vinesh Johny: “In India the popularity of high-quality pastries is on the rise”
March 2, 2020 | Jaume CotA deep look to Indian Vinesh Johny, one of the most popular pastry chefs in his country and responsible of Academy LavonneMore info
African culinary trip by private plane
February 28, 2020 | Santiago CorralIn the travel company TCS, each plane has a private chef carefully hired by Executive Chef Kerry Sear, the meals are expertly executed, and there are options for passengers with allergies.More info
Tiramisu, the protagonist of Host 2021’s new competition
February 26, 2020 | Ana RodríguezProfessionals from all over the world can register for this biennial event organized by the FIPGC.More info
The theme of Chocovision 2020 is #changemakers
February 24, 2020 | Ana RodríguezThe biennial conference, which will take place in June in Switzerland, will be divided into three sessions: Explore, Empower, and Engage.More info
Casa Cacao, the trip arrives at its destination
February 21, 2020 | Jaume CotCasa Cacao, Jordi Roca’s great chocolate dream, finally opens its doors in the same city of El Celler de Can RocaMore info
Sweet Devotion by Daniel Álvarez reaches its second edition
February 19, 2020 | Ana RodríguezThis treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.More info
The 10 sweet trends for 2020 according to Baileys
February 19, 2020 | Ana RodríguezButterfly pea flower bubble tea is the star product of the year.More info
Limitless 3D chocolate
February 18, 2020 | Alberto RuizBarry Callebaut presents Mona Lisa 3D Studio, innovative technology that allows you to print creations never before seen with high-end couvertures and on a large scale.More info
Natural ingredients and sustainability, the focal points of ISM and ProSweets
February 17, 2020 | Ana RodríguezThe innovations and new developments shown in both fairs not only convinced the buyers, but also underlined the vitality of the snack and confectionery industry.More info
The Craft Chocolate Experience San Francisco festival is born
February 14, 2020 | Ana RodríguezJordi Roca, Francisco Migoya, Olivier Fernández, and Lisa Vega are some of the pastry chefs who will participate in the event.More info
Ten creations with berries to surprise your partner on Valentine’s Day
February 13, 2020 | Ana RodríguezStrawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.More info
Puratos reaffirms its commitment to innovation, expansion, and health on its centenary
February 10, 2020 | Ana RodríguezThe group, which has just turned 100, announces the launch of three new innovation centers and the creation of two joint-ventures in Africa.More info
L’Atelier Barcelona, Amaury Guichon’s first European visit in 2020
February 10, 2020 | Ana RodríguezThe French chef will teach two master classes at the Barcelona establishment commanded by Eric Ortuño and Ximena Pastor in March.More info
Pierre Hermé, invited by La Maison du Chocolat as chef in residence
February 7, 2020 | Ana RodríguezThe well-known pastry chef has created two vegan cakes for the occasion: Fleur de Cassis and Rose des Sables.More info
FHA-HoReCa postpones its celebration due to ongoing coronavirus situation
February 6, 2020 | Ana RodríguezIn the end, the most complete international Salon in Asia will be held from July 13 to 16 at the Singapore Expo.More info
Hans Ovando: “We have a school open to the world”
February 4, 2020 | Alberto RuizBee Chef Pastry School, with courses with students from 7 different countries, is the result of the vast experience that has been acumulated by the chef. More info
‘Science meets chocolate art’ Gerhard Petzl’s latest book
February 4, 2020 | Ana RodríguezThis book is a bridge between food art and science. A source of inspiration to discover something new.More info
The vegan era has arrived at La Maison du Chocolat with La Vie en Vert
February 3, 2020 | Ana RodríguezNicolas Cloiseau launches a “green” version of the iconic ganaches of the Parisian house.More info
Sigep 2020 stays strong
January 31, 2020 | Ana RodríguezMore than 200,000 professional visitors, 1,250 exhibitors, the new Vision Plaza space, and the Ice Cream World Cup are some of the figures we extracted from the latest edition of the Salon.More info
Italy returns to the top of the podium of the Ice Cream World Cup
January 30, 2020 | Ana RodríguezItaly becomes the country that has won the competition the most times, beating France in number of medals. Japan and Argentina came in second and third place respectively.More info
Jacopo Bruni: “A good dessert should be the one to involve as many senses as possible”
January 27, 2020 | Santiago CorralThe Italian chef, who is now the new executive pastry chef at The Peninsula Beijing, makes beautiful desserts full of flavor and which awaken memories. More info
The Coupe du Monde de la Boulangerie 2020 goes to China
January 24, 2020 | Ana RodríguezJapan and Denmark complete the podium of the competition held in Europain.More info
Gabriele Riva: “Less is more speaks of our philosophical approach to pastry making in terms of restraint and honesty”
January 23, 2020 | Alberto RuizIt is not just another pastry shop. It is a whole concept that emerges from the dialogue between two pastry chefs – Gabriele Riva and Kanako Sakakura. Both wondered where patisserie was heading and put their concerns on the tableMore info
Innovations and the desire to learn, the antidotes of Europain 2020
January 22, 2020 | Ana RodríguezMore than 38,000 visitors, more than 300 business meetings, and more than 100 new products. These are just some numbers of the last edition of the fair in an edition marked by the effort to maintain international interest.More info
How much is a cake worth?
January 20, 2020 | Alberto RuizIt seems obvious, but the price of any product should always be related to its value. But who or what determines that value? To answer this question we must address two questions, one related to the seller and one relatedMore info
Switzerland wins the European Pastry Cup
January 17, 2020 | Ana RodríguezIn this preliminary round, Switzerland, Sweden, and Russia have achieved a direct pass to the Coupe du Monde de la Pâtisserie.More info
Desserts 4 Difference, the pastry solidarity campaign for Australia
January 16, 2020 | Ana RodríguezAny business that sells desserts or sweets can donate all profits made on February 8 to the Australian Red Cross.More info
Ecology and connectivity are the protagonists of Europain’s Innovation Awards
January 13, 2020 | Ana Rodríguez 1The fair delivers its awards to products committed to responsible bakery and pastry and adapted to current times.More info
Manual gestures and pastry with a bite reign on our 23rd journey
January 10, 2020 | Jaume CotCakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leaderMore info
The Melissa Coppel School prepares 23 exclusive courses for 2020
January 10, 2020 | Ana RodríguezChocolate will be the star of the class calendar of the center located in Las Vegas.More info
Niklesh Sharma: “Where others are more on glazing we are more into technology”
December 27, 2019 | Jaume CotIt could not be possible to understand the huge increasing of good and fine pastry chefs in the Asia Pacific Region without him, meet Nicklesh Sharma, the man behind the Academy of Pastry ArtsMore info
The Coupe Europe de la Pâtisserie, focused on nature, contested between four countries
December 23, 2019 | Ana RodríguezAfter Spain’s resignation to participate in the European Pastry Cup, the preliminary round of the Coupe du Monde de la Pâtisserie, the competition will be contested between Sweden, Switzerland, Russia, and Ukraine.More info
Eleven countries will participate in the Asian Pastry Cup
December 20, 2019 | Ana RodríguezChina, India, Indonesia, Korea, Malaysia, the Philippines, Singapore, Sri Lanka, Thailand, and Taiwan will meet to obtain a place in the next Coupe du Monde de la Pâtisserie. Japan will be present as a guest.More info
Icep Hotel School Romania announces exclusive masterclasses in 2020
December 19, 2019 | Ana RodríguezJohan Martin, Amaury Guichon, Jordi Bordas, and Nina Tarasova will be some of the guest pastry chefs.More info
ISM bets on trendy and healthy snacks in 2020
December 18, 2019 | Ana RodríguezThe international fair, which will celebrate its 50th anniversary next year, proposes interesting participation models for the participating companies.More info
L’École Valrhona Brooklyn prepares classes in New York, California, and Paris in 2020
December 17, 2019 | Ana RodríguezThe school celebrates its fifth anniversary with special classes located outside of Brooklyn.More info
The USA Team qualifier announced for Coupe du Monde de la Pâtisserie
December 16, 2019 | Ana RodríguezOn February 28, 2020, the team that will travel to Lyon will be selected.More info
Emmanuel Hamon creates an impressive Hulk for the Chocolate Museum of Beirut
December 13, 2019 | Ana RodríguezThe director of ABA School has made this piece only with chocolate and cocoa butter, with no molds.More info
The eight chefs confirmed for the C3 Valrhona final
December 10, 2019 | Ana RodríguezOn March 5, 2020, the grand final of the competition will be held in Singapore.
More info
Radix, the journey to the essence of Paco Torreblanca’s pastry
December 9, 2019 | Ana RodríguezThe acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.More info
Opéra, Cédric Grolet’s new and ambitious book
December 5, 2019 | Ana RodríguezThe renowned chef addresses pastry and bakery made the moment it is ordered and before the customer’s eyes.More info
Fu Wan and Friss-Holm triumph at the International Chocolate Awards 2019
December 3, 2019 | Ana RodríguezThe chocolates Taiwan # 1 62% Ping Tung and O’Payo Milk 50% chocolates have been recognized as the best in competition overall winners.More info
100 recipes by Le Cordon Bleu in the book, “The Pastry School”
November 29, 2019 | Ana RodríguezIn this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.More info
Great pastry and ice cream competitions return to Sigep
November 28, 2019 | Ana RodríguezEvents such as the Gelato World Cup, The Star of Sugar and the Italian Pastry Championships will be held again in the Salon.More info
Yann Brys designs Evok’s impressive collection of bûches
November 25, 2019 | Ana RodríguezThe MOF has designed five pieces that faithfully reflect the identity of five of the group’s hotels: Nolinski, Brach, Sinner, Cour des Vosges, and Evok.More info
Five countries will compete in the next European Pastry Cup
November 21, 2019 | Ana RodríguezSpain, Sweden, Switzerland, Russia, and Ukraine will meet in Europain to get a pass for the Coupe du Monde de la Pâtisserie.More info
14 bûches for an imaginative and tasty Christmas
November 20, 2019 | Ana RodríguezHere is a review of some of the most spectacular and gourmand Christmas proposals of 2019.More info
Patrick Roger celebrates 30 years of the fall of the Berlin Wall
November 20, 2019 | Ana RodríguezThe chocolate maker and sculptor has made a sweet replica of the wall, six meters long and three meters highMore info
The V Valrhona’s Hot Chocolate Festival will be held at Salon du Chocolat NY
November 15, 2019 | Ana RodríguezAttendees, in addition to trying innovative recipes, will collaborate with the non-profit organization, Food Recovery Network.More info
The Italian chef Massimo Ferrante wins the first Panettone World Cup
November 14, 2019 | Ana RodríguezThe Swiss chef Marzio Monaco and Luca Poncini have come in second and third place in the first edition of this new competition.More info
Technology, one of the keys to growth in the Asian baked goods market
November 8, 2019 | Ana RodríguezTo meet the high demand for bakery products in the area, it is expected that establishments in the sector invest in technology to increase their production lines.More info
Luc Debove, the new recruit of the École Nationale Supérieure de Pâtisserie
November 7, 2019 | Ana RodríguezDebove, who joins the center as an executive pastry chef, will be a great asset for the development of the ENSP both in France and abroad.More info
Dorian Zonca wins the 1st Trophée International of the Pâtisserie Française
November 6, 2019 | Ana RodríguezThe representative of France has won the gold trophy, ahead of Kohei Ishida (Japan) and Maxime Tardieu (Switzerland).More info
Cake decorations, a key buying factor for the French
November 5, 2019 | Ana RodríguezIn France, consumers show a special predilection for decorated cakes, made with natural ingredients from a specific origin, and with less sugar, according to PCB Creation.More info
Japan triumphs in the FIPGC World Pastry Championship 2019
November 4, 2019 | Ana RodríguezAfter winning the competition in 2015, the Japanese team returns to the podium. ahead of China and Italy.More info
Valrhona’s C3 Chocolate Chef Competition Announces its North American Winner
November 4, 2019 | Lisa ShamesValrhona’s C3 Chocolate Chef Competition announces its North American Winner in a competition that brings together top pastry chefs from the United States and Canada.More info
Japan wins the seventh World Bread Championship
October 28, 2019 | Ana RodríguezJapan, in addition to the gold medal, received three special awards.More info
François Perret is the winner of the 2019 Prize for Best Restaurant Pastry
October 25, 2019 | Ana RodríguezThe pastry chef of La Table de l’Espadon au Ritz Paris has been one of the four winners this year of the awards for excellence of the Les Grandes Tables du Monde association.More info
The Trophée Pascal Caffet asks for creativity
October 24, 2019 | Ana RodríguezAfter canceling the previous edition, the 19th edition of the competition returns strongly.More info
Dirafrost launches a fruit puree made with cocoa pulp
October 23, 2019 | Ana RodríguezThis new product, which has no added sugar, can be applied to many pastry recipes.More info
Chocolate making of the future will be the focus of the 2021 WCM challenge
October 22, 2019 | Ana RodríguezFrom March 2020 to January 2021, the national selections will be carried out in 20 countries.More info
Relais Desserts Charles Proust also looks towards the environment
October 17, 2019 | Ana RodríguezThe eighth edition of the competition in Paris will take place on June 14, 2020.More info
Modernist Bread arrives at Books for Chefs in Spanish and English
October 16, 2019 | Ana RodríguezThis collection, consisting of five volumes, presents a revolutionary way of understanding bread, combining practical and scientific knowledge with ideas that are at the forefront of research.More info
FHA-HoReCa 2020, the scene of important pastry competitions
October 15, 2019 | Ana RodríguezThe Asian Pastry Cup and the C3 International final will be held during the Salon.
More info
The Top 5 club of La Coupe du Monde de la Pâtisserie is reduced to 3
October 14, 2019 | Ana RodríguezThe prestigious competition raises the requirement by changing the rules of participation.More info
Melissa Walnock: “I like the use of something that was there but is no longer there”
October 11, 2019 | Santiago CorralThe Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative spaceMore info
Barry Callebaut launches a chocolate made 100% with cocoa fruit
October 9, 2019 | Ana RodríguezIn response to consumer needs for tasty, nutritious, and responsible foods, the manufacturer presents WholeFruitChocolate, included in the new category of food and drinks, Cacaofruit Experience.More info
Dandelion Chocolate Kyoto has an interior design award
October 8, 2019 | Ana RodríguezDesigned by architect Fumihiko Sano, it has been awarded the 2019 Dezeen Awards in the restaurant and bar category.More info
A day with Cacao Barry and Callebaut and his new WholeFruit Chocolate
October 3, 2019 | Santiago CorralSo Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.More info
Oriol Balaguer and Fabrizio Galla join Relais Desserts
October 2, 2019 | Ana RodríguezThe chefs promise to defend the bases of the trade and share their experiences with the rest of the associates.More info
Jacquy Pfeiffer: “Finding the right balance of flavors, textures, and simplicity takes time and work”
October 1, 2019 | Santiago CorralThe co-founder of the French Pastry School is positive that elevating the level of pastry in the United States is possible by educating the consumer. More info
Nineteen candidates will compete in the I Panettone World Cup
September 27, 2019 | Ana RodríguezCandidates from Italy, Switzerland, the United States, Spain, France, Japan, Portugal, and Australia will meet in November in Lugano.More info
Jordi Puigvert reveals techniques and textures for desserts in the Netherlands
September 26, 2019 | Ana RodríguezThe Spanish pastry chef has carried out a two-day demonstration of new flavors, presentation, and technical Information at Pastryschool 040.More info
Yann Menguy: “We make an identity pastry, creativity is the slogan”
September 25, 2019 | Verónica BustamanteThis young pâtissier feels as though he is part of a new generation that continues to make French pastry shine through his daily work that can be seen in La Goutte d’OrMore info
IBIE 2019. More offer, more show floor, and more public
September 23, 2019 | Ana RodríguezThis edition has been rated by the organization as the largest, widest, and with the largest offer in its history.More info
The FIPGC World Pastry Championship 2019, contended among 16 countries
September 19, 2019 | Ana RodríguezThe championship will take place at Host Milano on October 21 and 22. More info
Vincent Guerlais and Elias Läderach, in the spectacular course calendar of Hangar 78
September 19, 2019 | Ana RodríguezThe Silikomart classroom proposes a total of 27 pastry courses taught by 19 acclaimed chefs worldwide for the last four months of the year.More info
Pierre Hermé, the new president of the Coupe du Monde de la Pâtisserie
September 17, 2019 | Ana RodríguezThe French chef, who succeeds Gabriel Paillasson, will perpetuate the values that characterize the competition.More info
Jean-Christophe Jeanson: ‘The MOF has cost me 6 years’’
September 16, 2019 | Fernando TodaThis pastry chef, who works at the Maison Lenòtre as assistant to the creative director, Guy Krenzer, is one of the most experienced professionals who has obtained the MOF title.More info
Emmanuel Hamon directs ABA, new Middle East Baking Arts Academy
September 13, 2019 | Ana RodríguezThis center opens in Beirut on October 15, a center aimed at lovers of pastry, bakery, chocolate, and ice cream.More info
Blanca del Noval. The value of kernels and stale bread
September 10, 2019 | Fernando TodaThe researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.More info
Capsules knock on pastry’s door with Tigoût
September 6, 2019 | Ana RodríguezThe Argentinian Rodrigo Córdoba is the creator of this machine that offers freshly baked pastry in few minutes.More info
Dinara Kasko’s pastry arrives in Moscow and Boston
September 4, 2019 | Ana RodríguezThe Ukrainian chef is the Brand pastry chef for two new cafés.More info
Jacquy Pfeiffer: “When you charge fairly you get more customers”
September 2, 2019 | Santiago CorralJacquy 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 attendeesMore info
Nine examples of putting basil to good use in pastry
August 22, 2019 | Ana RodríguezBasil 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.More info
Six crispy and gastronomic snacks by Yann Duytsche
August 22, 2019 | Alberto RuizA small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.More info
Cécile Farkas. An overview of different decorative techniques with chocolate
August 16, 2019 | Jaume CotFrom the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
More info
Pierre Hermé: “We do not eat the picture, we eat the food”
August 14, 2019 | Jaume CotWe 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.More info
L’Atelier Barcelona. More Ortuño than ever
August 2, 2019 | Luis ConcepciónBarcelona has a new multi-space that combines school and shop. A project that is raising expectations not only for its innovative and risky interior design, but also for its product offering with the Ortuño seal.More info
Guillaume Schopphoven: “I wanted to make bakery as sexy as pastry’”
August 1, 2019 | Alberto RuizCraft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info
Iba 2021 will be held in October and will last five days
July 31, 2019 | Ana RodríguezPreparations for the 25th edition of the fair that promises significant developments begin.More info
Six pastry chefs confirmed for the American semi final of Valrhona’s C3
July 30, 2019 | Ana RodríguezThe qualifying round will be held next October and will decide which North American candidate passes to the grand international final of the competition.More info
New Trophée International de la Pâtisserie Française in Paris
July 26, 2019 | Ana RodríguezThe competition, open to professionals under the age of 23, will be held in November at the Salon du Chocolat in Paris.More info
Rogério Shimura and Gustaf Mabrouk, world baker and pastry chef according to the UIBC
July 25, 2019 | Ana RodríguezThe chefs will receive their awards next September in Russia at the 2019 UIBC Congress.More info
Pieter de Volder: “Less is more. Let what’s inside steal the show!”
July 24, 2019 | Jaume CotThe young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside. More info
Iginio Massari prepares a pastry event for Host 2019
July 23, 2019 | Ana RodríguezThe Italian chef joins the Salon along with more than 20 renowned pastry chefs from all over the world to offer not only workshops and ideas, but also a vision of the future.More info
Nestlé creates the first 70% dark chocolate made only with the cocoa fruit
July 22, 2019 | Ana RodríguezThe company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.More info
A fruit market in Dominique Ansel Bakery Soho
July 19, 2019 | Ana RodríguezThe French chef has searched for the best seasonal fruits from around the world to create eleven beautiful cakes.More info
A new trophy by Vincent Guerlais and ambitious bakery competitions at Serbotel
July 17, 2019 | Ana RodríguezThe biennial fair, which will celebrate its 17th edition this October, will host a score of attractive competitions.More info
Will the world’s best panettone be Italian?
July 16, 2019 | Alberto RuizSeven Italian pastry chefs get their pass to the final of the Panettone World Cup where they will face off against 13 other Spanish, French, and Swiss professionals, among other nationalities.More info
Natural cocoa helps reduce the occurrence of chronic diseases
July 12, 2019 | Ana RodríguezAccording to Dr. Ramon Estruch, the high content of polyphenols in cocoa have antioxidant and anti-inflammatory effects on the body.More info
Harrods proposes an afternoon tea with Hermé, Musa, Couvreur, and Grolet [cancelled]
July 11, 2019 | Ana RodríguezThese four great French pastry chefs will present their signature pâtisserie in London during the months of July and AugustMore info
Paco Torreblanca creates an International Artistic Sugar Piece Championship
July 5, 2019 | Ana RodríguezThe Spanish master pastry chef continues to surprise with initiatives such as this competition which is open to professionals over the age of 18 from all over the world.More info
Eunji Lee: ‘I want to be a good leader, not just a good pastry chef’
July 5, 2019 | Santiago CorralOriginally from Busan (South Korea), she is the young pastry chef at Jungsik New York, a two-Michelin-star restaurant that is a must for lovers of contemporary and creative Korean cuisine. Her mission: to make people happy with her desserts.More info
The European Pastry Cup 2020 will be held in Europain
July 4, 2019 | Ana RodríguezParis will host the next European elimination of the Coupe du Monde de la Pâtisserie.More info
We like it – So Good 22 is here
July 3, 2019 | sogoodmagWhat makes us feel such intense emotions every new So Good? It is the names and surnames of each collaborator, it is the talent that shines on each page of the magazineMore info
Bee Chef, Hans Ovando’s new pastry school, starts its engines
July 2, 2019 | Ana RodríguezThe center, located in Barcelona (Spain) and directed by Hans Ovando and Elena Adell, begins its journey with an attractive international summer pastry course.More info
Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’
June 28, 2019 | Fernando TodaHighly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.More info
Horeca Culinary School, the first stop of Haasnoot’s Prisma tour
June 27, 2019 | Ana RodríguezAfter an official presentation in Spain, the Dutch chef has started an extensive tour to present his first book. The first stop was this Romanian school.More info
Salon du Chocolat in Paris celebrates 25 years
June 25, 2019 | Ana RodríguezThe world of pastry will focus all its attention on the next edition of this event with a space of 2,500 m2 and an all-new Cake Time.More info
Cointreau celebrates 170 years with cocktails, interactive pop-ups, and a limited edition bottle
June 21, 2019 | Ana RodríguezOn the occasion of this anniversary, the benchmark brand in modern cocktails has prepared attractive and innovative activities.More info
The first Panettone World Cup is underway
June 19, 2019 | Alberto RuizIt will take place in Lugano (Switzerland) on November 8, 9 and 10 and will have participants from Switzerland, Italy, Spain, France, and other countries to be confirmed.More info
Five updated techniques for incorporating fruit toppings in ice cream desserts
June 18, 2019 | Luis ConcepciónIn “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complementsMore info
Winterspring. A Danish look at dessert
June 14, 2019 | Luis ConcepciónWinterspring, claiming this Nordic look, with typical products from the Danish landscape and traditional techniques, interesting savory touches are introduced to the dessert and a fine and colorful presentation, without artifice. More info
A study poses incentives to eliminate child labor in cocoa production in Ghana
June 13, 2019 | Ana RodríguezWith a premium of 2.8% on the price of cocoa, the most dangerous children’s tasks could be eliminated.More info
Jessica Préalpato is the World’s Best Pastry Chef 2019
June 12, 2019 | Jaume CotThe chef at the head of the dessert station at Alain Ducasse Restaurant joins the select group of laureates, among which are Cédric Grolet, Dominique Ansel, and Pierre Hermé.More info
Jonathan Mougel: ‘We tend to complicate our recipes when all that is simple and good is still a safe bet’
June 12, 2019 | Fernando TodaThis pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 editionMore info
Carrie Lewis: ‘In Chez Panisse, there is no ego, no competition’
June 5, 2019 | Santiago CorralThe pastry chef of this French-inspired bistro style restaurant, located in Berkeley (California), offers a menu filled with local, organic, and seasonal products.
More info
Pascal Caffet: ‘We have to be careful with creativity’
May 29, 2019 | Fernando TodaThe president of the MOF 2018 Jury, who is very satisfied with the high level of the latest edition, reminds us that to participate in the competition it is necessary to be very well prepared and have a strong desire to make the effort.More info
Europain 2020: new location, new dates
May 29, 2019 | Ana RodríguezFrom January 11 to 14, the Salon will offer new activities that reflect the constant reinvention experienced by the pastry-bakery sector.More info
France, the Netherlands, and Denmark have been selected for the Coupe du Monde de la Boulangerie 2020
May 24, 2019 | Ana RodríguezThe three countries have won the European International Selection and will participate in the Coupe du Monde, which will take place in Europain.More info
Richard Hawke: ‘We don’t get taught how to really understand the ingredients in our recipes’
May 23, 2019 | Luis ConcepciónHis time at the Ecole National Superieur de la Pâtissèrie (ENSP) as an international teacher opened the doors of teaching and pedagogy in front of him. A dream that also gave Richard Hawke the opportunity to enrich himself from workingMore info
The new MOFs have their medals
May 22, 2019 | Ana RodríguezFive pastry chefs join the distinguished family of professionals who have the title of Meilleur Ouvrier de France.More info
Susanna Yoon: “When creating chocolates, we let our humor come through in the form of our favorite childhood sweets and images”
May 17, 2019 | Santiago CorralAn elegant approach and respect for the product has made Yoon, Head Chef and Founder of Stick With Me Sweets, become one of the finest chocolatiers in the city of New York.More info
Innovation and creativity star in World Pastry Stars 2019
May 16, 2019 | Ana RodríguezEnric Rovira, Stéphanie Aubriot, Olivier Bajard, and Pierre Hermé are some of the leading chefs of the sixth edition of the congress.More info
Italian FIPGC searches for the world’s best panettone, classic, filled or decorated
May 15, 2019 | Ana RodríguezInterested pastry chefs, ice cream makers, and chocolatiers must submit their application before September 30.More info
Lyon is the stage for the International meetings of Relais Desserts this spring
May 15, 2019 | Ana RodríguezThe meeting, under the leadership of Richard Sève, Sébastien Bouillet, and Jean-Paul Pignol, was dedicated to market pastry.More info
The jury for the North American C3 Qualifiers has been confirmed
May 14, 2019 | Ana RodríguezRecognized and awarded pastry chefs will choose the candidate who will represent North America in the final scheduled for Singapore in 2020.More info
Pascal De Deyne: “I like to see each day as a challenge to do better and make customers and oneself happy”
May 14, 2019 | Jaume CotHis childhood was spent in a rural environment, coming from a farmers’ family working in the cultivation and development of milk, wheat and beet, raw materials which are all fundamental for pastry. Pascal De Deyne felt his ‘trade calling’ atMore info
The James Beard Foundation rewards Kelly Fields and Greg Wade
May 9, 2019 | Ana RodríguezThe owner of Willa Jean (New Orleans) and the head baker of Publican Quality Bread Chicago have been recognized in the pastry and bakery category, respectively, in the latest James Beard Awards.More info
La Maison du Chocolat, faithful to the ‘L’art de vivre’ philosophy
May 9, 2019 | Ana RodríguezThe origin of La Maison goes back to Paris 42 years ago. It currently has 44 stores in seven countries and maintains the spirit of “haute couture” chocolate that its founder imposed.More info
Dominique Ansel’s exclusive pop-up at Yann Couvreur Pâtisserie
May 8, 2019 | Ana RodríguezAnsel has created a new New York City-inspired Pretzel Mousse Cake for the occasionMore info
The contestant from Sallanches wins the 9th Concours du Macaron Amateur
May 3, 2019 | Ana RodríguezThe jury unanimously chose the hazelnuts and sudachi macaron with passionfruit heart by Adrien Blenet.More info
Taste of Paris gathers great local pastry figures
May 2, 2019 | Ana RodríguezThe festival will bring together popular pastry chefs such as Conticini, Menguy, Michalak, and members of Relais Desserts.More info
Everything is ready for the second edition of the Salon de la Pâtisserie
April 25, 2019 | Ana RodríguezThe meeting, presided over by Pierre Hermé, will host more than 100 master classes, more than 40 courses, and seven gourmand spaces.More info
Yann Couvreur: “I opened my pastry shop to be free”
April 24, 2019 | Verónica BustamanteHe 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
‘Chocolate Signature’, Cécile Farkas’ first book
April 18, 2019 | Ana RodríguezThe book, available in French and English, is a manual on chocolate decorations and bonbons.More info
Guillaume Roesz joins the team of professors at L’École Valrhona Brooklyn
April 17, 2019 | Ana RodríguezThe pastry chef joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.More info
Luis David Valderrama: “We are subjected to local availability of the product, so we have to be very creative”
April 12, 2019 | Santiago CorralThe 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
Registration open for the sixth edition of the C3 Valrhona
April 11, 2019 | Ana RodríguezJune 30 is the deadline for the submission of applications.More info
Yoann Normand and Marie-Diana Bourdil, the names of a brilliant Championnat du Dessert
April 10, 2019 | Jaume CotThe competition reaches its 45th anniversary with the feeling of continuing to gather the best talents in FranceMore info
La Fabriqué Givrée resorts to the trompe l’oeil for Easter
April 9, 2019 | Luis ConcepciónIn Jérémie Runel’s hands, eggs are turned into small delicacies with almond, mango, and Madagascan vanilla flavors.More info
Couture Easter eggs in Rome
April 2, 2019 | Ana RodríguezLa Pasticceria Bompiani pays tribute to modern fashion designers in April with a very sweet exhibition.More info
Creasim is acquired by Leman Cake Decorations
March 29, 2019 | Ana RodríguezWith this agreement, the Belgian firm will be able to offer a wider range of decorations for cakes.More info
Fabrizio Fiorani is the new Asia’s Best Pastry Chef
March 28, 2019 | Ana RodríguezThe Italian pastry chef of Ristorante Luca Fantin in Tokyo is known for creating evocative desserts full of surprises when tastedMore info
Dominique Ansel invites Cédric Grolet to New York
March 27, 2019 | Ana RodríguezThe French chef will present three of his iconic fruit pastries: le citron, la fraise, and la noitte.More info
Fully Baked Story gathers four World Pastry Champions in Bangkok
March 25, 2019 | Ana RodríguezJérôme de Oliveira, Julien Álvarez, Quentin Bailly, and Etienne Leroy will give exclusive training sessions from April 28 to May 1.More info
Thirteen chocolate eggs for an imaginative and full of life Easter
March 22, 2019 | Ana RodríguezMasks, children’s games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.More info
Le Jour du Macaron looks towards Madagascar
March 19, 2019 | Ana RodríguezThe initiative, which turns 14 years old, will allocate all the benefits to the Zazakely Sambatra association.More info
Prisma, by Frank Haasnoot, goes on tour
March 15, 2019 | Ana RodríguezThe Dutch chef sets off on a tour, beginning in Romania and finishing in China, to promote his first book.
More info
Choco Cube, Icam’s three-dimensional high-level training center
March 14, 2019 | Ana RodríguezIn this classroom, chocolate culture is available to professionals in the sector to encourage the exchange of skills and nurture the creativity of pastry art.More info
Johan Martin: ‘The perfect croissant does not exist’
March 13, 2019 | Alberto RuizThe big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries latelyMore info
The next six high pastry workshops in Hangar 78
March 11, 2019 | Ana RodríguezThe Silikomart classroom will soon offer demonstrations by Frank Haasnoot, Sébastien Bouillet, Etienne Leroy, Claire Damon, Christophe Renou, and Jérémy del Val.More info
Malaysian CMP Team: ‘Without trust in our teammates, there won’t be teamwork as well’
March 7, 2019 | Jaume CotTeamwork,communication, confidence, effort, compromise, and time are some of the aspects that led Malaysia to win the last edition of the Coupe du Monde de la Pâtisserie. More info
2019, the year of IBIE in Las Vegas
March 1, 2019 | Ana RodríguezThe fair, one of the most important fairs in the grain-based food industry, returns in September to Las Vegas.More info
Immersed in toppings
February 28, 2019 | Luis ConcepciónWith the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info
Jean-Philippe Gay: “We have never wanted a World Cup at two speeds”
February 25, 2019 | Jaume CotAs a member of the International Organization Committee of the Coupe del Monde de la Pâtisserie, Gay tells us the keys to the present and future of this ambitious competition.More info
Horeca Culinary School invites seven international pastry chefs in 2019
February 22, 2019 | Ana RodríguezFrank Haasnoot, Nicolas Haelewyn, Marike van Beurden, Karim Bourgi, Bedros Kabranian, Martin Diez, and Hans Ovando will give master classes at one of the TOP schools in Romania.More info
Mario Masiá reveals the potential of toppings in Más
February 21, 2019 | Luis ConcepciónThe captain of the Spanish Team who were runner-ups of the 2016 Ice Cream World Cup debuts in the publishing world with a book that goes in search of the synergies of ice cream. Thus, Más is the gateway to the multiple possible combinations between ice cream and its complements. The date of the official launch is February 27.More info
Lisa Vega: “Making desserts with chocolates is like going to the farmers market”
February 19, 2019 | Santiago CorralThe Bean to Bar was new to Lisa before joining as Executive Pastry Chef at Dandelion Chocolate and accepting the challenge of developing a customized line of pastry products with the company’s chocolate.More info
Wang Sen, the Western pastry style agitator in China
February 14, 2019 | Jaume CotWang Sen opens its outstanding school facilities, Top Chef Union, among them and let us discover how important are for them the artistic side of the pastry and bakery craftMore info
Jordi Puigvert teaches formulation bases for ice cream pastry in Greece
February 13, 2019 | Ana RodríguezThe chef throws light on a wide area of work that is in the convergence between ice cream and pastry. An innovative seminar organized in Athens by Gastronomy Essentials.More info
Emotions, historic competitions, and many innovations in Sirha 2019
February 11, 2019 | Ana Rodríguez225,031 visitors did not miss the last edition of the Salon, the first without Paul Bocuse.More info
The ‘Blade Runner’ chocolate showpiece by Jiro Tanaka
February 7, 2019 | Reiko MatsunoOur Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without moldsMore info
So good is turning 10
February 5, 2019 | Alberto RuizCelebrating ten years and 21 issues of so good magazine with a fabulous creations by Australian pastry chef Kirsten TibballsMore info
Interest in Sigep continues to rise in its 40th edition
February 1, 2019 | Ana RodríguezThe Fair, which is the stage of the World Junior Pastry Championship, has once again exceeded 200,000 visitors.More info
Malaysia changes the course of the Coupe du Monde de la Pâtisserie
January 29, 2019 | Jaume CotWith 30 years of history behind it, the competition shows that it is still capable of surprising us both in the candidates who opt for the win and in some of the creations that had to be madeMore info
Icep Hotel School Romania will gather great pastry stars in 2019
January 25, 2019 | Ana RodríguezVincent Vallée, Johan Martin, Joakim Prat, Melissa Coppel, Frank Haasnoot and Daniel Álvarez are opening this year as guest professors.More info
Coffee, ice cream, and pastry successfully merge at Host 2019
January 24, 2019 | Ana RodríguezThe design of the Fair has been improved and developed in macro areas, which encourages influence between sectors.More info
Italy sweeps away in the Pastry Junior with a new team led by Davide Malizia
January 23, 2019 | Luis ConcepciónLa 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
The conservation of the planet in the spotlight of the Coupe du Monde de la Pâtisserie 2019
January 21, 2019 | Ana RodríguezFor 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
Chocolate, viennoiserie, dragees, and éclairs at Atelier Melissa Coppel
January 18, 2019 | Ana RodríguezCédric 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
Sirha 2019 will reward efficient and healthy products
January 17, 2019 | Ana RodríguezThe fair will deliver its Innovation Awards to products and equipment that advocate ease of use and nutritional properties, among many other values.More info
The art of patience
January 16, 2019 | Alberto Ruiz‘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
Kevin Pannier: “It’s challenging to serve a wide variety of pastries within a hotel’s cake shop”
January 11, 2019 | Santiago CorralThe 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
Antwerp will offer a spectacular Belgian Chocolate Experience
January 10, 2019 | Ana RodríguezChocolate 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
Global gastronomic trends converge in Sirha 2019
January 9, 2019 | Ana RodríguezIn 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
Ten years of so good, issue 21 is now here
January 8, 2019 | Jaume CotYann 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
The theory of creativity in pastry by Graham Mairs
January 4, 2019 | Fernando TodaThe theory of this British pastry chef, called C3D, is based on the combination of three essential components: connectors, elements, and dimension.More info
William Curley opens a shop in Soho thanks to crowdfunding
January 2, 2019 | Ana RodríguezThe chocolatier has raised more than £80,000 in a few weeks.More info
Lenôtre and his ephemeral atelier dedicated to dough
December 27, 2018 | Ana RodríguezYou can chat with Guy Kremzer and enjoy exclusive creations until January 13More info
Cédric Grolet’s Christmas tribute to the chestnut
December 27, 2018 | Ana RodríguezThis Christmas, Cédric Grolet revisits one of its flagship desserts, the Mont-Blanc, to create two original bûches.More info
The living pastry. Frank Haasnoot presents Prisma, his first book
December 26, 2018 | sogoodmagThe great Dutch master chef has launched Prisma, his first book, published by so good.. magazineMore info
Firs, stars, sleighs, and penguins in Oberweis’s Christmas
December 20, 2018 | Ana RodríguezThe icy bûches by the brothers Tom and Jeff Oberweiss overflow with fantasy and Christmas motifsMore info
La Fabrique Givrée’s Christmas origami
December 18, 2018 | Luis ConcepciónJérémie Runel strays from the classic format of the Christmas bûches and bets on using the fir tree and origami. An interesting twist in of the most active creative factories in France.More info
Elias Läderach, World Chocolate Masters 2018, the story of a champion
December 17, 2018 | Jaume CotElias Laderach nos cuenta algunas de las claves de su contundente victoria en la última edición del World Chocolate Masters. Aunque se impuso con autoridad, tuvo algún momento durante la competición muy delicado. ¡No os perdáis su historia!More info
Young pastry chefs from 11 countries have an appointment at the 5th World Junior Pastry
December 17, 2018 | Ana RodríguezCandidates from Australia, China, Croatia, the Philippines, France, India, Italy, Russia, Singapore, Slovenia, and Taiwan will participate in the fifth edition of this competition.More info
Sam Aisbett: “I want my food to not be confined by trends or geographical boundaries”
December 13, 2018 | Santiago CorralThe Australian chef is the owner and executive chef of Whitegrass, a Michelin-starred restaurant leading fine dining destination in Singapore.More info
L’École Valrhona Brooklyn prepares a modern and inspiring training program for 2019
December 13, 2018 | Ana RodríguezTo celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.More info
Tailor made Christmas ice cream bûche by David Wesmael in La Glacerie
December 11, 2018 | Ana RodríguezThe bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.More info
Dolç par Yann Duytsche. An in-depth look of a gastronomic pastry shop
December 5, 2018 | Alberto RuizWhat would it be like to spend a week in the workshop of this French chef’s delicious pastry shop? Find out in the book, A Week with Yann Duytsche.More info
15 proposals for a crunchy and gourmand Christmas
November 30, 2018 | Ana RodríguezA selection of spectacular Christmas pieces that this year can be found in prestigious pâtisseries, and not just in France.More info
The ‘street cake’ popsicle comes to Une Glace à Paris with a bang
November 27, 2018 | Luis ConcepciónThe avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.More info
Nineteen international pastry chefs have participated in the Asia Pastry Forum 2018
November 27, 2018 | Ana RodríguezMartin Lippo, Vincent Guerlais, Emmanuele Forcone, and Johan Martin are some of the pastry chefs who have participated in this great event.More info
Soma and Ommon head the International Chocolate Awards 2018
November 21, 2018 | Ana RodríguezGuasare and Milk of Nicaragua have been proclaimed the best chocolates in this well-known competition.More info
Four gold medal artisan panettones
November 21, 2018 | Ana RodríguezWe take a tour of this traditional Italian sweet through four expert Spanish pastry chefs in its preparation: Paco Torreblanca, Yann Duytsche, Oriol Balaguer, and Daniel ÁlvarezMore info
Martin Coertjens: “There is no evolution without challenges”
November 20, 2018 | Jaume CotAfter a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserieMore info
Pascal Cialdella: “my pastries don’t look too complicated, but come with an element of surprise”
November 15, 2018 | Santiago CorralThe Executive Pastry chef of The Peninsula Tokyo likes to work with local seasonal ingredients to create his luxury artisanal creations.More info
Albert Adrià opens Cakes & Bubbles in London
November 13, 2018 | Ana RodríguezThe restaurant, inspired by La Dolça at his restaurant Tickets, is dedicated to sweet cuisine.More info
The Salon du Chocolat formula continues working
November 13, 2018 | Ana RodríguezThe last edition of the fair gathered 110,000 visitors, more than 500 participants from 60 countries, ambitious competitions, and more than 50 demonstrations by great chefs.More info
The show must go on! The Swiss chef Elias Läderach wins World Chocolate Masters 2018
November 9, 2018 | Jaume CotThree high-voltage days in which we have been able to appreciate a lot of talent and emotions interspersed in a competition that the Swiss chocolatier virtuoso took home.More info
Cocoa has been domesticated in Central America for 3,600 years
November 7, 2018 | Ana RodríguezA study, carried out by 18 researchers, reveals new data on the evolutionary history of the plant.More info
Keita Ishiguro knocks out in the Charles Proust 2018
November 6, 2018 | Ana RodríguezIn addition to the first prize, the Japanese pastry chef has won the People’s Prize, the Artistic Prize, and the Tasting Prize.More info
The Spanish chef Jesus Escalera wins Latin America’s Best Pastry Chef Award 2018
November 5, 2018 | Ana RodríguezThe young chef, who conquers Mexico with boundary-pushing desserts, has now received this prestigious award.More info
Sweden, Antonio Bachour’s next destination
October 31, 2018 | Ana RodríguezThe popular pastry chef, invited by Werners Gourmetservice, will offer master classes and demonstrations in Skara and StockholmMore info
Amaury Guichon and Yann Couvreur, together in Paris
October 30, 2018 | Ana RodríguezFor three days, Parisians will have the opportunity to taste two emblematic Guichon creations in one of Couvreur’s shops.More info
French patisserie is enriched with five new MOFs
October 26, 2018 | Fernando TodaUp to 15 finalists competed to reach the exclusive MOF Olympus, but only one third reached the top.More info
Yusuke Aoki wins the C3 2018 competition
October 23, 2018 | Jaume CotA great job in the pre-dessert lead to getting ahead of the Italian candidate Ettore BeligniMore info
The semifinals of the next Concours Macaron Amateur International begin
October 22, 2018 | Ana RodríguezThe calendar of some of the 17 elimination rounds for this competition created by Guerlais is now available, four of which are outside France. More info
Irca acquires Dobla
October 15, 2018 | Ana RodríguezThe merging of both companies will strengthen Dobla’s growth capabilities and expand Irca’s geographical presence.More info
Modernist Bread will be translated into Spanish, French, and German
October 10, 2018 | Ana RodríguezThe award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.More info
Elwyn Boyles at The French Laundry. Simply Perfect
October 9, 2018 | Lisa ShamesWe enjoy some delicacies from the large pastry program of The French Laundry, from Fernch classics to avant-garde proposals thanks to his man in charge, Elwin BoylesMore info
Sylvain Constans: “I try to express what is essential of the ingredients”
October 5, 2018 | Santiago CorralAs the Executive Pastry Chef of Alain Ducasse’s restaurant, Beige, since 2015, he is always looking to bring out the natural flavors of the ingredients without compromising their quality and nature.More info
Antonio Bachour, best pastry chef at the Best Chef Awards 2018
October 4, 2018 | Ana RodríguezThe media-friendly chef has been chosen by photographers and culinary experts.More info
David Wesmaël opens La Glacerie Paris
October 3, 2018 | Ana RodríguezThe MOF Glacier offers a new tasting experience in this artisan ice cream shop in Paris. More info
Digitalization and China’s victory mark the 24th edition of the Iba
October 2, 2018 | Ana RodríguezMore than 76,000 professional visitors have been more than satisfied with the latest edition of the fair.More info
Ice cream pastry gains prominence in the summer season of Une Glace à Paris
September 27, 2018 | Luis ConcepciónClassics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.More info
Bart de Gans: “My aim is to go with the new developments in pastry”
September 27, 2018 | Jaume CotFor his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.More info
Amaury Guichon’s pastry, for the first time in New York at Dominique Ansel Bakery
September 26, 2018 | Ana RodríguezThe acclaimed French chef will present a selection of signature pastries at Ansel’s headquarters in Soho.More info
The Championnat de France du Dessert 2019 opens registration
September 26, 2018 | Ana RodríguezProfessionals and amateurs can now register for the 45th edition of this competition dedicated to plated desserts in restauration. More info
Ramon Morató proposes a new look at the ganache
September 25, 2018 | Alberto RuizThe Catalan master presents an extensive study in which he proposes new and very interesting possibilities for artisanal chocolate at the Relais Desserts seminar. More info
Antonio Bachour and Carles Mampel, together at T Dessert in Beijing
September 21, 2018 | Ana RodríguezBoth chefs once again demonstrate that they work very well together.More info
Mathieu Kamm and Jan Proot, new members of Relais Desserts
September 20, 2018 | Ana RodríguezBoth pastry chefs have passed the Association’s rigorous admission test.More info