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

The MOF Pâtissier, Stéphane Glacier presents his latest book, “Petits gâteaux, tarts & entremets throughout the seasons”, published in collaboration with is fellow pastry chef, Jérôme Le TeuffMore info

Since 2010, pastry chef Pierre François Roelofs has offered a new menu of desserts every four weeks at Cafe Rosamond in Melbourne. Now, to review of some of his best creations, Pierre has developed an exclusive online Masterclass.More info

The team chaired by Claire Hetzler and captained by Guillaume Mabilleu made good on the betting that made them favourites by placing France on top of the podium. Japan came in a clear second while Singapore took third place. Surprisingly, this year’s competition witnessed a low particpitation in the number of European countries. More info

The schools of French pastry and bakery demonstrate the extent and quality of the teaching they provide in the space traditionally dedicated to them at Europain in Hall 4 of the Parisian show.More info

The US Pastry Competition celebrated its 25th aniversary, with the japanese Yoshikazu Kizu, pastry chef from the Ritz Carlton in Orlando as the winner of this edition inspired by the world of animated cinema.More info

A baobab tree surrounded by animals of the Savanna, a wedding cake eight meters high, a theatre with all kinds of performances that will worship chocolate, a shop with luxury products made from candy, a giant moon with blinking eyes and a play area inspired by sweets will be among the highlights of this gigantic edible structure that will occupy a space equivalent to two football fields.More info

Paris, Tokyo, New York, London, Shanghai…and now Brussels, too, has had the honor of hosting the famous “Salon du Chocolat”, that great festival in which chocolate takes center stage in all manner of imaginable ways. On this occasion and given that it was in Belgium, the great chocolatiers of the country took it upon themselves to elevate the event to levels of elegance that will be hard to beat.More info

“La Pâtisserie des Rêves” opens its first shop in the British capital. They have thought long and hard about every detail, including having its own workshop, in which they will create all kinds of pastry as well as the Parisian chef’s version of a few British classics.More info

Martin Chiffers,captain of the British team, was overjoyed in his celebration alongside Barry Johnson and Nicolas Belorgey. It was a hard-won victory ahead of the very competitive team from Denmark and the Swedish team, who came in third. The three teams, as well as Switzerland, earned their places for the world final in Lyon.More info

The great festival of world ice cream, Sigep (Rimini, 18th to 22nd January), ends its most successful year yet. For the first time in its long history, a grand total of 173,904 professionals visited the event, a 20.1% increase over last year (almost 30,000 more visitors).More info