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Pastry Blog & News

The US Pastry Competition, alive and kicking

March 11, 2011 | 1

Once again it was a great festivity for pastry and art. There is a magical conjunction that is produced in this type of contests, where spectacular presence and sensitivity are enhanced in this artisan trade. The 22nd edition of the US Pastry Competition, the pastry competition annually organized by Paris Gourmet in New YorkMore info

Omnivore Festival, showroom of haute pâtisserie

March 4, 2011 |

The French town of Deauville held the sixth edition of the ‘Omnivore Food Festival’ from 20th to 22nd February, a gastronomic congress which not only gathered some of the most important cooks but also gave strong support to haute pâtisserie. InMore info

Codes, capsules, shadows and contours

February 10, 2011 |

Half a dozen of eggs is a collection of six surprisingly original Easter eggs. Based on pure geometric lines, biggest respect for ingredients and an aesthetic position linked to minimalism, Rubén Álvarez’s creativity shows how many possibilities the figure of an oval has. The name of this collection clearly anticipates the type of game this chocolatier wants to begin with his interlocutors.More info

Italy demonstrates the level of its junior pastry chefs

February 3, 2011 |

In this edition of the impressive Italian fair Sigep, the birth of a new and spectacular world championship for pastry chefs 23 years old and younger has been confirmed. We’re talking about the Junior Patisserie World Championship, which has held its first edition and was a great success.More info

A dream come true

January 27, 2011 | 2

The recent victory of the Spanish team in the Pastry World Cup is, for many reasons, a historical, extraordinary, and great achievement. The intense emotion when Gabriel Paillasson announced “l’Espagne” after seconds which seemed eternal is still alive. More info

See you in La Coupe du Monde de Patisserie

January 19, 2011 | 1

The 12th edition of the Coupe du Monde de Patisserie takes place January 23rd and 24th in Lyon, France. During two intense days, the French gastronomy capital will also become the world’s haute pâtisserie capital.More info

Between the earthly and the divine

January 11, 2011 | 1

Gastronomy isn’t unaware of economy. In fact we can find certain similarities between both disciplines in the recent years: unlimited growth, golden years, bubble, and now the hard return to reality.More info

A new breath of haute pâtisserie

December 27, 2010 |

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

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

The window for professional products

December 22, 2010 |

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

Patrick Roger creates a giant Christmas tree made of chocolate

December 2, 2010 |

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