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

Two German students have printed hundreds of fonts of different cultures and religions in chocolate bars sold as souvenirs at the Buchstaben Museum.More info

11 European countries are participating in this qualifier with a direct ticket to the Coupe du Monde de la Boulangerie.More info

Sculptures, a book and his own gallery. In the coming months, the great creative talent of Roger is unveiled. More info

The last great challenge of the head of Maison Philippe Segond, with three establishments in the Aix-en-Provence region: to be chairman of the jury for the MOF 2015. In So Good 14, he talked about this competition.More info

The chef visited Savour Chocolate and Patisserie School, the school run by Kirsten Tibbals in Melbourne.More info

The Pastry Arena area of the Salon will become a runway for first class competitions: Pastry Queen, The Star of Chocolate, the Coppa del Mondo della Gelateria…More info

In early September, the Cacao Barry Asia Pacific Regional chef will be demonstrating his pastry in the academy that Barry Callebaut has recently opened.More info

A team of researchers from the University of Leuven and the Flanders Institute for Biotechnology (Belgium) has begun an investigation, in which Barry Callebaut has been active, on one of the fundamental processes in the development of good chocolate: fermentation.

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The MOF chocolatier stirs our taste buds once again with three very beachy chocolate products!More info

Hashimoto is one of many pastry chefs in Japan who respect French confectionery. In his own pastry shop is obvious that he adores chocolate, as he demonstrated us in So Good 14.More info