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

We 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

The 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

Masks, 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

The initiative, which turns 14 years old, will allocate all the benefits to the Zazakely Sambatra association.More info

The Dutch chef sets off on a tour, beginning in Romania and finishing in China, to promote his first book.
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In 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

The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries latelyMore info

The Silikomart classroom will soon offer demonstrations by Frank Haasnoot, Sébastien Bouillet, Etienne Leroy, Claire Damon, Christophe Renou, and Jérémy del Val.More info

Teamwork,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

The fair, one of the most important fairs in the grain-based food industry, returns in September to Las Vegas.More info

With 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

As 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

Frank 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

The 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

The 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 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

The 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

225,031 visitors did not miss the last edition of the Salon, the first without Paul Bocuse.More info

Our 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

Celebrating ten years and 21 issues of so good magazine with a fabulous creations by Australian pastry chef Kirsten TibballsMore info

The Fair, which is the stage of the World Junior Pastry Championship, has once again exceeded 200,000 visitors.More info

With 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

Vincent Vallée, Johan Martin, Joakim Prat, Melissa Coppel, Frank Haasnoot and Daniel Álvarez are opening this year as guest professors.More info

The design of the Fair has been improved and developed in macro areas, which encourages influence between sectors.More info

La 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

For 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

Cédric 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

The fair will deliver its Innovation Awards to products and equipment that advocate ease of use and nutritional properties, among many other values.More info

‘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

The 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

Chocolate 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

In 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

Yann 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 this British pastry chef, called C3D, is based on the combination of three essential components: connectors, elements, and dimension.More info

The chocolatier has raised more than £80,000 in a few weeks.More info

You can chat with Guy Kremzer and enjoy exclusive creations until January 13More info

This Christmas, Cédric Grolet revisits one of its flagship desserts, the Mont-Blanc, to create two original bûches.More info

The great Dutch master chef has launched Prisma, his first book, published by so good.. magazineMore info

The icy bûches by the brothers Tom and Jeff Oberweiss overflow with fantasy and Christmas motifsMore info

Jérémie 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 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

Candidates 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

The Australian chef is the owner and executive chef of Whitegrass, a Michelin-starred restaurant leading fine dining destination in Singapore.More info

To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.More info

The 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

What 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

A selection of spectacular Christmas pieces that this year can be found in prestigious pâtisseries, and not just in France.More info

The 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

Martin Lippo, Vincent Guerlais, Emmanuele Forcone, and Johan Martin are some of the pastry chefs who have participated in this great event.More info

Guasare and Milk of Nicaragua have been proclaimed the best chocolates in this well-known competition.More info

We 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

After a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserieMore info

The Executive Pastry chef of The Peninsula Tokyo likes to work with local seasonal ingredients to create his luxury artisanal creations.More info

The restaurant, inspired by La Dolça at his restaurant Tickets, is dedicated to sweet cuisine.More info

The 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

Three 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

A study, carried out by 18 researchers, reveals new data on the evolutionary history of the plant.More info

In 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 young chef, who conquers Mexico with boundary-pushing desserts, has now received this prestigious award.More info

The popular pastry chef, invited by Werners Gourmetservice, will offer master classes and demonstrations in Skara and StockholmMore info

For three days, Parisians will have the opportunity to taste two emblematic Guichon creations in one of Couvreur’s shops.More info

Up to 15 finalists competed to reach the exclusive MOF Olympus, but only one third reached the top.More info

A great job in the pre-dessert lead to getting ahead of the Italian candidate Ettore BeligniMore info

The 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

The merging of both companies will strengthen Dobla’s growth capabilities and expand Irca’s geographical presence.More info

The award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.More info

We 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

As 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

The media-friendly chef has been chosen by photographers and culinary experts.More info

The MOF Glacier offers a new tasting experience in this artisan ice cream shop in Paris. More info

More than 76,000 professional visitors have been more than satisfied with the latest edition of the fair.More info

Classics 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

For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.More info

The acclaimed French chef will present a selection of signature pastries at Ansel’s headquarters in Soho.More info

Professionals and amateurs can now register for the 45th edition of this competition dedicated to plated desserts in restauration. More info

The 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

Both chefs once again demonstrate that they work very well together.More info

Both pastry chefs have passed the Association’s rigorous admission test.More info

In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.More info

In the hands of these three cook genius they are also running tests that will transcend what is properly haute cuisine, thinking about the implementation of this appliance in domestic realityMore info

The 30th anniversary of the most important pastry competition already has all its candidates selected and training intensively to be among the best.More info

A 65 m2 place, very close to the Louvre Museum, with two different spaces: a chocolate cellar and a tasting area.More info

Pastry Chef of the Amansara Hotel Siam Reap since 2005, she wants to make Cambodia’s gastronomy known to the whole world through classic desserts made with local ingredients, and recipes handed down from generation to generation.More info

With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.More info

Pierre Hermé will offer his latest proposal, this time centered around the table, on Beaupassage, a place full of charm and works of art

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In addition to the intensive quarterly course, the school invites these two international chefs to carry out a masterclass More info

In the book, Evolution, Jordi Puigvert explores the technical possibilities of gellan gum from the preparation of a raspberry gelatin, which is highly resistant to baking, and which is part of a cake filling.More info

Some plantations in the Tamil Nadul region surprised the Belgian chocolatier and inspired him to expand his range of carrés, bars, macarons, bonbons, and cakesMore info

Albert Adrià is unstoppable. In addition to running hugely successful restaurants in the elBarri group,he continues to immerse himself in new and fascinating projects. The lastof which we have had news is the one expected to open in London inMore info

Pastry is not candy or snacks. Natural ingredients and products already offer a rich enough chromatic palette so that it is not necessary to abuse artificial colors.More info

The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info

The French executive pastry chef of The Ritz-Carlton Millenia Singapore oversees the pastry and bakery stations and menu creations for Colony, Chihuly Lounge, the Ritz-Carlton Club Lounge, the hotel banquet, and catering events.More info

Albert Adrià’s most ambitious, and perhaps definitive restaurant, the product commands, and the taste is the main objective. More info

In October, the school specializing in culinary arts launches this master’s degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.More info

The Puerto Rican chef continues to teach his style all over the world. One of his latest stops has been the school run by Francesca Maggio and Luca Montersino.More info

A small amount of glucose can help older people work more efficiently, according to research from the University of Warwick.More info

How is bread made in Germany, Greece, Iceland, Austria, and the United States? In the next edition of the fair you can discover this and more without leaving Munich, with virtual reality glasses.More info

Chefs from Italy, Spain, the USA, France, Sweden, Canada, and United Arab Emirates will evaluate the work of the also eight candidates.More info

Perseverance and hard work characterize the career of young Michael Petret, pastry chef of the luxurious Landmark Mandarin Oriental in Hong Kong.More info

The Ukrainian architect and pastry chef has spent a great amount of time folding sheets of paper and learning the methods and principles of origami. Inspired by the beauty of lines and patterns of the folds, he has created a few models using 3Ds max and printed them on a 3D printer.More info

With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.More info

In November, this championship that promotes the chocolate industry returns.More info

In the previous edition back in 2016, the Moroccan team had already won this competition that takes them directly to the Coupe du Monde de la Pâtisserie.More info

The Austrian chef has just published a book where he unveils incredible creations with naturally formed cocoa butter crystals.More info

There are more and more voices that warn of the standardization of pastry and the rampant superficiality. Some begin to look towards social networks but as a way of knowing what not to do. In this context, everything that is included in the professional field becomes more relevant than ever. More info

France wants to ban this food additive that some studies relate to colon cancer.More info

Master classes with more than 100 great chefs and competitions such as the World Chocolate Masters and Relais Desserts Charles Proust mark the 24th edition of the event.More info

Culinary temples that exhibit their passion in their dessert offer and creativity taken to the extreme in an edition of the magazine that uses rhubarb pink as the color of the cover. More info

Christina Tosi, Jordi Roca, Will Goldfarb, and Corrado Assenza are the pastry chefs portrayed in the fourth season of this documentary series.More info

Phillipe Conticini and Christophe Michalak have been the latest chefs to pass through the school located in Venice to share their way of understanding pastry.More info

One of the major figures of Italian patisserie talk with us about his sources of inspiration, his creative philosophy, his pastry and his last project in Milano.More info

The fair will invest in structures, innovation, and internationality to remain the European Gelato capital and reaffirm itself as a pole of attraction of all sectors represented.More info

The pâtissier of Le Meurice in Paris adds a new recognition to his awarded and popular career.More info

The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy. More info

Relais Desserts has organized a gala dinner for the first time to celebrate its prestigious French haute patisserie awards.More info

Executive pastry chef of the Ritz Carlton Hong Kong for 15 years, he promotes pastry made with unique Asian ingredients and techniques. More info

Creams, éclairs, entremets… The book, published by La Martinière, offers up to 40 simple and creative recipes around one of pastry’s cult products.More info

The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.More info

Belgium and Switzerland came in second and third place respectively. The “wild card” went to Poland.More info

Japanese flavors and an incredibly high level were seen in the competition organized by AUI Fine Foods.More info

The names of the nominees for the fifth edition of the awards created by the association to recognize the talent of its members are now known.More info

The latest book by so good .. magazine and Arte Heladero, by the ice cream maker Jaume Turró, achieves the most mediatic recognition in gastronomic publishing. The Gourmand World Cookbook Awards is the one which awards the prize, an institution founded in 1995 by Edouard Cointreau.More info

Ten deputies from the Gascony region claim that Chocolatine has the same status as Pain au chocolat, a dispute that actually began with the historical name that this mythical specialty had in its origins in 1830.More info

Guillaume Lopvet, from Sepia Restaurant in Sydney, has won the third edition of the Savour Patissier of the Year, which took place from May 27 to 29 at Foodservice Australia.

For three days, 30 pastry chefs from all over theMore info

With 60 shops and restaurants all over the world, the French house, which has historically been a place of passage for great pastry chefs, today offers creative and surprising pastry led by the young chef Francois Daubinet.More info

More than 80,000 visitors from up to 115 countries visited the hall that hosted the first Taspakon Turkey Cup final.More info

Frederic Moreau is a chef who likes challenges. He was born in France, has established much of his professional career in the United States and currently lives in China working for one of the most luxurious hotels in the world, The Peninsula Hotel Beijing. In this meeting that we had with him, he tells us about some of the projects that the prestigious hotel group has for its location in the Chinese capital.More info

A visit to the facilities of this firm in Vietnam allows us to appreciate the originality and delicacy of its repertoire of more than 500 different chocolate decorations.More info

Carles Mampel, Pierre Marcolini, and Stéphane Leroux are some of the great chefs who participated in the last edition of the congress.More info

The pastry chefs favorite tool to encourage their creativity reaches its second edition with 50% more contents, more than 1.600 recipes duly classifiedMore info

Marie-Joëlle Chiesa triumphed with a macaron with lightly roasted nuts from the Dauphiné region, fleur de sel caramel, and a thin sheet of chocolate.More info

He grew up on the outskirts of Paris and worked under the supervision of Pierre Hermé before moving to China 14 years ago. As current executive pastry chef of the luxurious Rosewood Hotel Beijing, he stands for teamwork and the use of local and seasonal products to achieve better desserts.More info

One decate transmitting the values of haute pâtisserie in America, the french chef is satisfied. We talk to him about training, social networks, creativity… at so good #19.More info

Chicago hosted a new gala of these awards, dedicated this year to the theme “Rise”.More info

AUI Fine Foods proposes chocolatiers, chefs, and industry professionals to make their own chocolate creations with the help of culinary experts.More info

Hans Ovando, Diego Lozano, Marike Van Beurden, Frank Haasnoot, Nicolas Haelewyn, and Martin Diez are the chefs invited to give master classes in 2018 and 2019.More info

Asia’s international food & hospitality trade event was the setting for the Asian Pastry Cup and the Asian qualifier for C3 Valrhona.More info

Second place went to Singapore and Australia came in third.More info

Darcis, chocolate’s ambassador emeritus, has been the organizer of an event full of ideas and with the presence of royalty.More info

His idea is to make a limited edition of chocolate with the cocoa beans he transports on his bicycle from Ecuador and Colombia.More info

The endless queues that are usually formed in Japanese pastry shops show in the most graphic way possible the great consumption of pastry and ice cream that exists in Tokyo. Recently visited by our editor in chief, Carlos Barrachina, this Japanese city is the breeding ground of a striking concentration of high-end patisseries, with luxury display cases, and impeccable service. We summarize the highlights of this trip to the heart of Asian pastry.More info

A true expert chocolatier who, under the banner of Callebaut, is dedicated to finding the best way to exploit the flavors of chocolate in ganaches, pralinés and other preparations,More info

The World Chocolate Masters organized a training camp (boot camp) in Berlin with the 21 candidates six months prior to the great finale in Paris. The objective, to transmit knowledge and confidence to be able to face this great challenge. And all this with the help of figures such as Frank Haasnoot, Vincent Vallé, or Yann Couvreur.More info

We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.More info

Back in the pages of So good, Green uses simple tools, simple techniques, and basic molds in creating his work. A true declaration of principles that he himself explains to us.More info

A new recognition for the young French pastry chef of the Caprice at the Four Seasons Hotel Hong Kong.More info

The team, made up by Hans Ovando and Gustavo Sáez, has prevailed over the six other countries.More info

The jury of the 44th edition was chaired by Emmanuel Renault.More info

The Mexican executive pastry chef, with great knowledge in Baking and Pastry Arts, joins our team.More info

Its history goes back to the times of Louis XIV, it embodies the art of living ‘à la manière française’, and currently has 39 stores around the world.More info

Germany, the USA, Italy, and the Netherlands will premiere at the next edition of the fair that will host a large number of bakery championships.More info

An establishment where you can discover and acquire the daring creations of this award-winning chef.More info

Assembling an Easter egg with chocolate elements made with a pattern achieves a spectacular result.More info

The Greek Baking School organizes this event, under Josep Pascual and with the participation of renowned bakers and pastry chefs.More info

245 recipes published in recent years in the magazine Arte Heladero and classified into 13 large families of ice cream and other products.More info

From April to June, four of the most popular young French chefs of the moment will share techniques and knowledge in Asia.More info

The fashion bird of last summer is the star of the Easter collection of this chef based in Milan.More info

The name of the winners will be announced on May 7 at the Lyric Opera of Chicago.More info

The desserts Stupak and Binnie create at Empellón, not only taste good but feature visually stunning elements.More info

Torreblanca, Sacchi, Besuschio, Brozzetti, and Fusto have used wine, peas, lentils, cabbage, spinach, and turnips in their pastry demonstrations.More info

Stephen Sullivan, Executive Pastry Chef Westgate Resorts Las Vegas, is the winner of the 29th edition of the US Pastry Competition, dedicated to “The Great Race”, which took place on March 4 in New York. The podium was completed byMore info

Egg, rabbit, hat? The chef plays tricks in this collection.More info

Candidates from Italy, Sweden, Ireland, Spain, and United Arab Emirates will face each other in the grand finale.More info

Profits will go to the Vaincre la Mucoviscidose Association.More info

Eight countries will compete for three places in the Coupe du Monde de la Pâtisserie.More info

The pastry chef analyzes inulin at so good #19 an ingredient that, according to him, will revolutionize the formulation in pastry in the next few years.More info

Candidates will have almost six hours to make an original plated dessert recipe and another one of molten chocolate.More info

The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.More info

More than 52,000 professionals, 12% more international visitors, and more than 100 novelties are some of the figures of the last edition of an event in full reinventionMore info

The four popular chefs will give master classes at Icep Hotel School.More info

The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.More info

This year the ambitious bakery trophy has gone to France, the Netherlands, and Taiwan.More info

The national pastry award has gone to chefs from Spain, Brazil, France, Italy, Poland, and the USA.More info

Malaysia came in second and Singapour third in the tenth edition of the championship.More info

June 30 is the deadline to register for the competition.More info

Although global warming can have a negative impact, the growing global demand for cocoa can become the best guarantee for the future of chocolate.More info

The countdown begins for the 44th edition of this contest that highlights restaurant desserts.More info

Once again, pink and red tones flood the shop windows of pastry shops on the day par excellence for lovers.More info

Laura Lachowecki (America) has come in second place and Sandra Ornelas (Mexico) in third in the fourth edition of the competition.More info

The fair once again beats records in its 39th edition.More info

The competition, which has turned 30, is committed to a more elegant visual identity.More info

It is the fourth time that France gets the gold medal in this competition.More info

Dominique Ansel Kitchen, Petrossian Bakery, and Patisserie Chanson are some of the establishments that are participating in the third edition of this charity event.More info

Drawing inspiration from the rich Italian culture of spreadable creams, Four in One delves into this family of products, providing its keys, and offers three interesting suggestionsMore info

In the III Valrhona Hot Chocolate Festival, 10 prestigious pastry shops and chocolatiers will participate around the city.More info

The dramatic way (Arzak), the artistic way (Alinea), the territorial way (DOM) and the conceptual way (Narisawa). These are four very personal ways of successfully facing desserts in five great restaurants in four continents. Alongside the Spanish chef, Juan Mari Arzak, the AmericanMore info

Candidates will be evaluated by Frank Haasnoot, Jerome Landrieu, Dinara Kasko and Paul Kennedy.More info

It would not hurt to take care of the product, reaffirm that unique character, and explain its attributes to the client. And artisan pastry will be enviably healthy.More info

The program of the congress will be structured in three sessions: learn, listen, and lead.More info

Canned ciders, adjustable tables, anti-slip bottoms for cakes … 21 innovative products are nominated, but Europain will only distinguish a few.More info

Ideal, rounded chocolates, storage, and many more aspects on dragees are analyzed in-depth in the book Four in One.More info

Guest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.More info

Easter chocolate figures, gastronomic ice creams, or high-end French pastry are some of the topics that will be taught. More info

In collaboration with the chocolate bar brand Mars, they are modifying the DNA of small cocoa plants to make them more resistant to adverse conditions.More info

The dessert, which is limited-edition and only available in his Parisian shops, is made with a Portuguese almond cream.More info

Ten professionals have come together to highlight, among other things, discretion, technique, inventiveness, rigor, and sensitivity of the trade.More info

The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.More info

Asia Pacific’s leading event will be held in May and will occupy the 17 halls of the Shanghai New International Expo Center.More info

An essential book to discover the creative process of some of the great names in pastry.More info

The construction is the work of Naoki Kusumi, a world-famous plaster artisan.More info

The MOF Glacier gathers part of his professional baggage in a book through a personal, large, and varied repertoireMore info

The chef, based in Miami, has premiered as a teacher in Beijing at the T Dessert International Pastry Academy. In 2018, he will return to the center in the company of Carles Mampel.More info

The school is forced to abandon its facilities, which could signify its irreversible closure.More info

The pastry chef of Le Meurice Alain Ducasse told us about his book “Fruits”, in which he turns fruit of all types and varieties into dreamy desserts.More info

In the Champs Elysees of Paris, this new corner of well-being and sweet gastronomy can be found.More info

Oriol Balaguer will return as a guest teacher with the course “Pastry Styles by Oriol Balaguer”.More info

The star of the catalog is the Kukla bûche inspired by Russia.More info

Elaine, who offers a refined, subtle and noble pastry, left her native Philippines to go to her usual residence in Australia, but with connections in other Asian countries, especially India. More info

Ramon Morató’s interesting tips for making jellies from natural apples.More info

The winner of the fourth edition of this championship will receive 5,000 euros and a trophy, a competition that puts women pastry chefs in the foreground.More info

Fifteen French and two Japanese professionals have been awarded in the latest edition of the Awards du Chocolat.More info

Irregular interiors and rustic exteriors of a single color are part of the new collection of the French ice cream shop La Fabrique Givrée.More info

A selection of some of the impressive Christmas pieces that can be found in the best pastry shops in France and in which astrological allusions are recurrent.More info

The pastry chef takes the first edition of a new Italian professional competition dedicated to this Christmas sweet bread.More info

Paris is not only the city of her dreams, but the inspiration to each creation at her pastry shop in VancouverMore info

He will succeed Laurent Jeannin who passed away last July.More info

The history of Dalua millefeuille or what has to do air with viennoiserie are some of the topics that we talked with the pastry chef during the preparation of his book “Sweet Devotion”.More info

Richard Orlinski, in tandem with Yann Couvreur, has dazzled the attendees of the fair with a monumental sculpture measuring 4.5 meters in height.More info

The Salon received 7% more visitors than in 2016 and more than 500 participants from 60 countries.More info

The salon will have a more global profile thanks to a program of top championships and initiatives dedicated to the professional growth of the confectionery sector’s young promises.More info

What should you keep in mind to create perfect macarons in terms of texture, color and filling? We try to answer this question thanks to the book Four in One by Morató, Ribé, Guarro, and BernalMore info

On November 3 and 4, the largest gastronomic project to date of the French chef will be launched. More info

A Casa do Porco’s pastry chef Saiko Izawa, of Japanese origin, draws everyone’s attention in the San Pellegrino ranking. More info

It was a fierce competition, but in the end the elite panel of judges at the Valrhona C3 North American finals gave the top prize to a pastry chef at NYC’s L’Appart.More info

Cédric Grolet, Marike van Beurden, Daniel Álvarez, and Gabriele Riva are among the chefs who will give courses in the school.More info

She has achieved a prestigious prize that to date had not been available to any professional of Spanish origin.More info

The establishment, designed by La Taupe, will reflect the main values that characterize the Maison.More info

15 candidates will be chosen and two winners will be named, one in the traditional category and one in the creative category.More info

The French chef’s projection is unstoppable, having just been recognized by the Association Les Grandes Tables du Monde.More info

The next edition of the fair will be attended by MOFs, winners of the Pastry World Cup, French champions of desserts, and prestigious boutique artists.More info

The head of Danon, author of the cover of So Good 18, will teach two of his recipes published in the magazine at Home Chocolate Factory.More info

The Chuncho 70% and Laura chocolate bars are the best in competition and the overall winners.More info

At the end of October, the Serbotel fair in Nantes will host these two important competitions for the bread sector.More info

In three weeks, the pastry chef who will participate in the C3 2018 Internale Finale will be chosen, a pastry chef with businesses located within the United States or Canada. More info

It takes guts to end an elaborate 8-course tasting menu with a bowl of vegetable ‘pate de fruits.’ But, then again, the meal at Smyth, a tasting menu-only restaurant in Chicago’s West Loop, began with a small cup of funkyMore info

The sweet version of the famous chair tastes of Caribbean dark chocolate and almonds.More info

An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.More info

All members have experience, open-mindedness, and vision, as well as great knowledge in the three competition specialties.More info

Their panettones, along with the other 23 finalists, can be purchased at a temporary shop in Milan throughout October.More info

The chocolatier and pastry sous chef at Pitchoun Bakery and Café demonstrated poise, focus, organization, creativity, and attention to detail in the competition.More info

The Executive Pastry Chef at Sha Wellness Clinic develops healthy pastry. Desserts with natural ingredients, mostly integral and sustainable origin, an also, beneficial for one’s health.More info

The book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.More info

Three volumes and 685 pages to discover techniques and interviews, why France is considered the country with the best chocolate in the world through the use of stories. More info

The renowned chef proposes a very colorful version of the traditional Chinese pastries.More info

Dinara Kasko, Martin Diez, Marijn Coertjens, and Janice Wong were the special guest chefs. More info

It will go on sale on October 19, published by Ducasse Edition.More info

Paris is preparing to host this great event for five days. A tour that tastes of chocolate, discoveries, passion, and flavor.More info

A year and a half ago, Leonardo di Carlo packed his bags to found his own school and continue to nurture his formative vocation, but now from his own home base. After 23 years touring the world, the time hadMore info

The second edition of this American competition will be held on 18 and 19 September.More info

Up to 18 flavors of macarons, chocolates, glacés, and other iconic pieces can be found at this establishment designed by Jeff Van Dyck.More info

Both chefs, who have an extensive calendar of courses and demos, recently visited the Lavonne Academy of Baking Science and Pastry Arts.More info

Discover what is like to be the Executive Pastry Chef of a Big Tech like LinkedIn, more similar than you could think to the most renowned hotelsMore info

The competition reaches its fourth edition with nine finalists and the opportunity of obtaining a direct pass for the World Pastry CupMore info

This great pioneer makes an invitation to imagine the future, to think differently, to preserve the emotion.More info

An Italian architect has shaped traditional Sicilian utensils such as containers for ricotta or traps for shellfish. The objective: showcasing the rich culture of this island.More info

Last June, Poudland announced the launch in the UK of the new Twin Peaks chocolate bar, with a distinctive British flavor. However, the product has not reached store shelves after receiving a legal letter from Mondelez International, maker of Toblerone,More info

The mission of the executive chef is to ensure that Wittamer’s spirit materializes in its day-to-day production.More info

The head of the training center Danon is convinced that israeli confectionary needs to focus on local products and to less imitate the French patisseries.More info

Texture, flavor, format, and presentation. The four characteristics to take into account in the bonbon fillings which are analyzed in the recognized book “Chocolate”, which is in its fourth edition.More info

The story began in 1998 in Tokyo with the first Pierre Hermé Boutique. It is currently an international leading group with several retail outlets and its chef is the undisputed innovator of pastry worldwide. More info

Epicatechin is a molecule present in chocolate that can kill cancer cells selectively without affecting normal cells.More info

Nendo has been in charge of the design of the sister shop of A tes souhaits!More info

The USA team for the Coupe du Monde of the Pâtisserie will be decided in August.More info

The display cases of pastry shops begin to fill with citrus and fresh flavors that invite one to enjoy the good weather.

Here we propose a tour of ten delicate desserts, created by great pastry chefs who make one fallMore info

In August, Yun Eunyoung will present the recipes of some of the best éclairs of this successful shop at Fully Baked Story.More info

Creative forms, lots of inventiveness, and allergen-free creations in the Belgian pastry chef’s book.More info

What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.More info

The creation of sorbets in, for example, a restaurant, where it is not usual to have a wide range of sugars, makes it interesting to simplify the creation process as much as possible. We look back at some recommendations from the great master, Angelo Corvitto.More info

Roberto Cortez works with emotions in detail in this recently released attractive and suggestive dessert book. A high-end book that explores the connections between emotions, colors, and the sweet world.More info

One of the great pastry chefs of French restauration, he is remembered for his memorable mille-feuilles or his skill with artistic sugar.More info

The Japanese pastry chef has launched a limited edition of four award-winning chocolates at the International Chocolate Awards Asia Pacific 2017.More info

The award goes to Gérard Dubois’s latest book, launched to celebrate the 25th anniversary of the Roise Noire.More info

18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is …More info

The best participants of the Coupe Louis Lessaffre and the Coupe du Monde de la Boulangerie will compete individually in Europain for the prestigious title.More info

Glamour, authenticity, exclusivity, and Parisian philosophy are some of the characteristics that define this pastry temple born in the nineteenth century. Its famous macarons have achieved glory and the recognition of experts and aficionados.More info

Three students from Georgetown University have been selected by Domori to continue a field research centered on getting chocolate to be consumed in the summer.More info

The shop celebrates its quarter century anniversary with a new line of macarons, quiches, and chocolates.More info

Spain, Argentina, Australia, Colombia, France, Japan, Morocco, Mexico, Poland, Switzerland, the United States, and Ukraine are the 12 teams that will participate in the next event.More info

Chinese-American chef Jialin Tian offers instructions to create up to 27 small choux pastries in his second book dedicated to this dough.More info

Sugar bubbles, pulled sugar, blown sugar, Isomalt … how to handle each sugar depending on the decorative result that we are looking for.More info

Strawberry replaces raspberry as the protagonist of the stellar launch of the new summer menu of these Luxembourg patisseries. The ice cream oval cake is again the great bet of the Oberweis brothers, Jeff and Tom.More info

The latest edition of this North American fair concluded with a record in exhibition space and its commitment to demonstrating all kinds of food trends and machinery. More info

We went deep into the process of making an ice cream by the hand of two specialists in the field, the Spanish chefs Enrique Coloma and Pablo Galiana.More info

AUI, which has distributed Felchlin products through 2017 alongside SCFF, will be the sole distributor as of January 2018.More info

The ally of chefs is remodeling its showroom with which it wants to inspire the senses and create synergistic relationships.More info

The pastry chef and chocolatier has been proclaimed the winner of the second edition of this competition which aims to recognize and showcase the talent of young pastry chefs. More info

A demanding competition which eliminates finalists throughout, and the top three face each other off.More info

These typical Alsatian Christmas pastries are transformed into original savory snacks in this Relais Desserts chef’s new book.More info

The Swiss-born chocolatier devoted a year of his life to this exhaustive life-size recreation.More info

People who consume between two and six weekly servings of chocolate are up to 20% less likely to develop atrial fibrillation.More info

In California, Stephanie Prida enjoys her job as a pastry chef at the three Michelin-starred Manresa restaurant, creating desserts as california fresh.More info

Chinese pastry chefs knock on the door of elite pastry in a competition that shows they want more prominence in the already competitive Asian continentMore info

Teams from five continents will meet in October in the second edition of this championship looking for the best pastry chefs in the world.More info

Nathalie Pataut, trained by Alain Chartier convinced the jury with a macaron with a hint of spiciness.More info

Quinoa, sesame, and seasonal fruits are some of the ingredients of these bonbons included in the chef’s summer collection.More info

Oliveira, from the restaurant Daniel, and Furstenberg from Bread Furst, have been recognized in the categories of Outstanding Pastry Chef and Outstanding Baker respectively.More info

Robert Collignon recovers the idea of the freeze-dried ice cream launched in the past to feed astronauts in space, but made in a less industrial way and with organic ingredients.More info

The iconic Asian bakery fair was held in April, and once again surprised with a varied product offering, more than 157,000 visitors and ambitious competitions.More info

The edition has been defined by Vincent Guerlais’s fantasy and a sublime buffet dedicated to Jules Verne.More info

Restauration professionals over the age of 21 with businesses located within the United States and Canada can apply until June 30.More info

The bakery-pastry event is facing its next edition with a new image, new dates, new segmentation, and new contentsMore info

Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Indispensable Ice Creams, published by So Good and Grupo Vilbo.More info

A fun dessert with which the French chef has opened his second shop in Japan.More info

Italy, Japan, the United States, South Korea, and the United Kingdom have directly qualified for the grand finale of this world-wide artisan pastry competition.More info

Ikarus is as an scenario from which to observe the most heterogeneous trends in cuisine. There is nothing like proving it by reviewing some of the sweet dishes that have been seen in the Austrian restaurant in 2016 by greats chefs: Dominique Crenn, Sang-hoon Degeimbre, Marc Haeberlin, and Vladimir Mukhin.More info

Ice cream with scented aromas and glacée barlettes can be found this season in Christophe Adam’s Parisian menu.More info

The 29th edition of this historic competition will be held on March 4, 2018 and will be dedicated to recognized forms of race.More info

The jury consists of four great names in French pastry: Philippe Conticini, Pierre Hermé, Frédéric Bau, and Cyril Lignac.More info

The French chef receives a new and acclaimed recognition, relieving Pierre Hermé, winner of the 2016 edition.More info

Marike Van Beurden, Hans Ovando, Javier Guillén, and Emmanuele Forcone are some of the pastry chefs who will share techniques, knowledge, and experiences throughout 2017.More info

43 years of this competition, organized by CEDUS, which aim to showcase creativity in restaurant plated desserts.More info

Plated eggs, stiff peaks … Beehives, teapots, Japanese creatures … Great pastry chefs surprise us again in 2017 with imaginative and detailed Easter eggs.More info

Nicolas Blouin, a young pastry chef from the Rosewood Mansion in Dallas, left the competition with a $2000 prize.More info

The pastry chef of Esquisse, in the heart of Tokyo, makes round desserts that combine precision and style.More info

A new edition of this initiative, organized by Relais Desserts and La Maison Pierre Hermé, is being held on 20 March to combat cystic fibrosis.More info

Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.More info

In its last edition, the Italian gastronomy congress hosted an event dedicated to today’s international pastry chefs, including a tribute to Iginio Massari.More info

The World Pastry Champion 2011 inaugurated the ambitious course program with his unique B • Concept method.More info

Millefeuilles, kouglofs, bowl cakes, decorations with chocolate shavings… the fun ‘petits patissiers’ made of chocolate will be completely unique.More info

At Craftsman and Wolves, ts Rebel Within, a muffin-shaped cake of sorts dotted with bits of housemade sausage, asiago and green onion and stuffed with a perfect soft-cooked egg, became the San Francisco’s pastry shop’s cronut.
More info

The Catalan Easter monas arrive at the Chocolate Academy in Barcelona.More info

Airs of change for one of the historic pastry competitions of the United States. At the same time, the chocolate factory, Norman Love, continues to place their talents at the top of the podium.More info

Adam’s originality is once again evident in this collection for lovers of chocolate and fun.More info

This Alsatian pastry chef is inspired by Brazil to present a collection of powerful flavor and artistic touches.More info

Ramon Morató, Jerome Landrieu, Melissa Coppel, Nicolas Dutertre, and Christophe Morel are the ‘narrators’ of these chocolate stories or, in other words, the authors of five bonbons inspired by five legendary boroughs of New York City.More info

Studio Appétit, in collaboration with Oialla Chocolate, proposes a Room Service collection so hotel guests can have a unique experience.More info

In May, candidates will have to demonstrate their skills in cakes, éclairs, entremets, and desserts before a jury formed by some of the most well-known pastry chefs in the world.More info

The spoon has been designed by Michel / Fabian as if it were an extension of the hand so as to enjoy creamy foods such as yogurt, honey, giandujas, porridge, or chocolate mousse.More info

Patisserie in Asia continues to grow. There is a new training offer from Thailand with some of the most well-known chefs on the international scene.More info

In Scandinavian chefs’ dishes there are common features such as elegance, minimalism, freshness, the territory and a commitment to vegetable elements. We gather the most recent and charismatic desserts of three great Danish chefs in so good #17.More info

21 pastry chefs reserve some of their experiments and new creations for the 12th edition of this French gastronomic salon.More info

The last edition of the show was visited by 208,000 professionals, more than 10% than in 2015.More info

The pastry chef is obsessed with the signature that his chocolates must have, with explaining the characteristics of his cocoa. Obsessed with offering a different chocolate, without altering it with sugar or vanilla.More info

The cocoa producer has collaborated with byFlow to create a machine which opens the doors to “the chocolate experience of tomorrow”. More info

Within the framework of the biennal BIG Lyon, the MOF created a praliné brioche which was 35 meters long and weighed 75 kg. More info

The French chef, trained as a fashion designer and with a career of more than 10 years, enters the world of pastry with enthusiasm. She defines her style as especially feminine, colorful and always looking for something personal and ephemeral, as if it were a collection for an haute couture fashion show. More info

France first and Japan second. It was what many of us imagined would happen before it began, but we had to be there to know in which way they were going to delight us and to excite us once again.More info

After two intense days of work, Japan was once again proclaimed winner of Sigep’s World Junior Pastry Championship on Sunday afternoon.More info

The Belgian chocolatier moves away from the traditional “mona” and presents a collection with oriental flair.More info

The Valrhona Hot Chocolate Festival starts on January 21. We reveal the recipes for some of the hot chocolates that you can try.More info

Restaurants, Bakeries, and Chocolatiers participate in this event, which will allocate part of their profits to Valrhona’s Clean Water Project.More info

The Salon will give the opportunity to global leading professionals and buyer delegates to find out the latest news on related services for bakery industry.More info

The prestigious culinary institute celebrates its 100th Graduation with panel discussions and a Pastry Décor Showpiece Competition open to professionals and studentsMore info

This competition which aims to highlight young talents from Britain will be held on 12 April.More info

Change to continue the same, to be attentive to the most dynamic chefs of the moment, to point out some of the trends that have caught our attention these past few months from all over the world … Presenting the 17th issue of So GoodMore info

The countdown to the most important artisan pastry competition, the Coupe du Monde de la Pâtisserie, which will take place on 22 and 23 January within the framework of Sirha (Lyon), has begun. And 14 of the 22 teams whichMore info

The French maison has once again trusted the interior designer Masamichi Katayama to create a space where one can discover new flavors, sensations, and pleasures.More info

Roy Pell and Christophe Feyt, who have both participated together in previous Coupes du Monde, brought a new perspective to training to try to get to the top of the podium.More info

The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents. More info

Avenues dedicated to different trends, a Food Studio with cooking congresses inside and dozens of pastry and cooking championships will make this a new and unforgettable event.More info

China, Russia, Israel and Spain are some of the destinations marked in the training calendar of this increasingly well-known Russian chef.More info

Next January, the master chocolatier will present his first pop-up bar with chocolate drinks and cocoa infusions in Europe.More info

The European qualifier of the Coupe du Monde de la Pâtisserie 2019 will be held in Turin, almost at the same time as the Bocuse d’Or Europe.More info

Gérard Dubois, who is no stranger to culinary publications, now presents an incredible book to reveal the history of this successful company.More info

The Alsatian pastry chef proposes starting the new year with four cakes of subtle flavors, one for each week of the month.More info

Emmanuel Ryon and Olivier Ménard welcome Christmas with a collection of frozen creations that once again invoke the best of Une Glace à Paris. Delicate decorations, new sets of flavors and textures, and all within the context of a new foray into high-end ice cream confectionery.More info

A 500-page, full-color tome in which the key to learning pâtisserie with the “Le Cordon Bleu” style is presented. More info

The 40th edition of the fair will feature exhibitors from 47 different countries and will host the World Trophy of Pastry, Ice Cream and Chocolate.More info

Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.More info

This fall/winter season, Roger reclaims the production of almonds in France with the presentation of Instincts, a range of pralines made from four varieties of almond that he cultivates in the south of France.More info

The company’s scientists have modified the structure of sugar molecules to offer healthier chocolates but with the same flavor. More info

The pastry chef of l’InterContinental Bordeaux-Le Grand Hotel combines hazelnut and lemon in this majestic log. More info

In Morges, Gérard Fornerod, in collaboration with Eurolactics, presents a tasty chocolate which is very nutritious and suitable for all of those who are intolerant to the proteins in cow’s milk.More info

Four professional authors, Ramon Morató, Josep Maria Ribé, Raul Bernal, and Miquel Guarro, members of the team of the Chocolate Academy in Barcelona, demonstrate their talent and technical knowledge on pastry, chocolate making, sweet cuisine, and artistic chocolate.More info

Jimmy Choo and Aleksandr Pushkin are very present in this patisserie’s latest creations.More info

The Christmas collection is ready at the historic Milanese pastry shop, which consists of reindeer, Santa Claus, and trees on which gifts do not hang.More info

The great master chocolatier interprets the art of French living with seven original creations. More info

The main innovations in catering and restauration will be given at Sirha, which, like every edition, will host the Coupe du Monde de la Pâtisserie.More info

For three days, Parisians had an unforgettable multi-sensory experience around chocolate created by the renowned pastry chef.More info

Darren Purchese’s team prepares for Christmas with diverse endearing and magical creations.More info

The 22nd edition has concluded successfully in terms of attendance, impressive demonstrations by international chefs, and the feeling that the chocolate sector continues to generate a lot of interest.More info

The chef of the Parisian hotel Le Bristol demonstrates this bûche de Noel in his characteristic clean and elegant style.More info

The instructor of the Valrhona school in Tain L’Hermitage delivered first-rate work that surpassed the other seven finalists.More info

The contemporary artist and the brand Le Chocolat des Français surprised the attendants of the fair with an imposing six-meter high gorilla.More info

The Club des Croqueurs de Chocolat presented its recognized awards for excellence to ten French and two international chocolatiers within the framework of the Salon du Chocolat in Paris. More info

The Catalan chef will offer a preview in Cucina.gr of his great book with chocolate as the focal point which tells the story of the two decades of the Chocolate Academy in Spain.More info

More than 400 guests and over 20 embassies from around the world attended the presentation of this spectacular new 4,000-m2 headquarters with an energy-autonomous vegetable garden.More info

This historic contest in the United States announces major changes in the regulations for its next edition in March 2017.More info

A new opportunity for every French chef to distinguish their maison with the most striking and refined creations.More info

Morató, Ribé, Bernal, and Guarro offered a small taste of their grand book, published by Grupo Vilbo and which will be released on November 28, at the Fòrum Gastronòmic.More info

More than 1,000 exhibitors, more than 23,000 attendees, more than 90 educational sessions. The salon confirms its growth after another edition. More info

The jury was pleasantly surprised with the technical dexterity, fine sophisticated creations, and risky combinations of ingredients.More info

Japan exerts a great influence on Hévin, one of the artisans who also has most contributed to democratizing the bar of chocolate in France. As he admits, through this culture and the clientele of Japanese shops, he has incorporated more demand and rigor to an already outstanding job with chocolate.More info

In its seventh edition, the competition will celebrate 16 regional semi-finals, four of which will be outside of France. More info

Bachour lands in Bangkok to share his repertoire of his latest and brightest creations, with a firm commitment to tropical fruits. More info

The chocolates Selva Maya and Marañón Milk have been chosen as the best in the World’s only fully independent international fine chocolate competition. More info

These wonderful kadaif threads which shape the knafeh, one of the most beautiful and emblematic desserts of the Middle East, are also a symbolic link between two peoples and two cultures.More info

The Coupe du Monde de la Pâtisserie surprises with many new features four month before its celebration. More info