Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’
March 3, 2022 | Santiago CorralGiorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.More info
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
The keys to the award-winning design of Files by Ramon Morató
June 27, 2022 | Ana RodríguezZoo Studio reveals the details of this design, recently awarded a Bronze Laus.More info
The École Nationale Supérieure de Pâtisserie expands
June 23, 2022 | Ana RodríguezThe expansion includes new laboratories and classrooms, as well as student apartments.More info
The book Files by Ramon Morató wins a 2022 Laus award for its publishing design
June 22, 2022 | Ana RodríguezJust one year after its release, the chef’s second book has achieved Bronze for the design developed by Zoo Studio.More info
Romain Cornu, the new Global Brand Ambassador for Cacao Barry and Mona Lisa
June 20, 2022 | Ana RodríguezThe pastry chef will help to respond to an evolving fine dining sceneMore info
Dimitri Fayard: ‘Simple can be harder than complex’
June 16, 2022 | Alberto RuizAs Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info
The World Chocolate Masters looks to the future
June 15, 2022 | Alberto RuizIn its eighth edition, the competition invites 18 pastry chefs to reflect and raises the need to face the great challenges of today’s world.More info
Aspects to consider in the preparation of brioche by Daniel Álvarez
June 10, 2022 | sogoodmagIn his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.More info
The Americas Pastry Cup, formerly known as the Copa Maya, will be held in July in Chile
June 7, 2022 | Ana RodríguezFor the first time, the competition will also host teams from North America.More info
Leyre Pedrazuela reclaims a more conscious diet in the book, Essenzia
June 6, 2022 | Ana RodríguezAvailable in our online bookstore Books For Chefs, it is a book that wants to break established myths about pastry.More info
Torta Bella, Andrea Tortora’s tribute to great Italian women
June 3, 2022 | Ana RodríguezThe pastry chef presents a version of the rose cake that Messisburg created for Isabella d’Este’s wedding.More info
Most common types of sugar in pastry by Paco Torreblanca
June 2, 2022 | sogoodmagIn his award-winning book Paco Torreblanca, the renowned chef dedicates a chapter to this essential ingredient in pastry.More info
Ooi Hooi Shing: ‘The dominance of the French influence on pâtisserie the world over continues to be a strong force’
May 31, 2022 | Ana RodríguezThe founder of Le Petit Four, hand crafted French pastry in George Town, Pennang, has been one of the Golden Ticket winners of the book, Files, by Ramon Morató.More info
So good recipes 3, the great sweet journey
May 27, 2022 | sogoodmagOne of the main attractions of this compendium lies is the large volume (nearly 2,000 preparation) sand variety of recipes and authors offered to enhance your creativity.More info
The perfect chocolate is shaped like a spiral according to science
May 26, 2022 | Ana RodríguezResearchers from the University of Amsterdam, the University of Delft, and Unilever claim that the spiral shape, obtained using a 3D printer, is ideal for maximum flavor.More info
Relais Desserts Spring Seminar in Padova
May 25, 2022 | Ana RodríguezLuis Biasetto was the ambassador of the event.More info
An in-depth look at the baguette in Jean Marie-Lanio and Jérémy Ballester’s new book
May 23, 2022 | Ana RodríguezAvailable in English at Books For Chefs, the book incorporates 15 original recipesMore info
A new skin texture by Paco Pérez to boost chef’s creativity
May 19, 2022 | Fernando TodaPaco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.More info
The phases of making pastry dough by Daniel Álvarez
May 18, 2022 | sogoodmagIn Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.More info
Giambattista Montanari: ‘As an Italian, it is a source of pride that panettone triumphs in other countries’
May 13, 2022 | Alberto RuizPassionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.More info
Ramon Morató’s healthy pastry, in Regular, Slim, and Skinny versions
May 11, 2022 | Ana RodríguezIn his book Files, the global creative director of the firm Cacao Barry presents, among many other projects, a multidisciplinary study on the reduction of fats and sugars in pastry.More info
Alessandra Mion: ‘Frau Knam is me. Rational, organized, and precise’
May 9, 2022 | Jaume CotPink pastry, focused mainly on a repertoire of choux, bonbons, and cakes of the week, are the stars of this small boutique in Milan.More info
Márcio Baltasar: ‘Portugal could export more than the popular pastéis de nata’
May 6, 2022 | Ana RodríguezThe pastry chef of the restaurant Ocean has been one of the winners of the Golden Ticket for the book by Ramon Morató.More info
L’École Valrhona Brooklyn resumes online classes
April 29, 2022 | Ana RodríguezFrom May through October, the school will host six sessions that will be streamed via Zoom.More info
Julien Dugourd looks back on his career, mentors, and recipes in his first book
April 27, 2022 | Ana RodríguezStruggle, perseverance, and passion define the career of this La Chèvre d’Or pastry chef. His first book is available in French at booksforchefs.com.More info
Scientists use microalgae as an alternative to palm oil
April 22, 2022 | Ana RodríguezThe oil derived from microalgae contains more polyunsaturated fatty acids and mitigates the impact on the environment.More info
Jesús Escalera: ‘I want to offer technical pastry, but without being pedantic’
April 21, 2022 | Fernando TodaThe Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.More info
Japanese jellies for all tastes/palates by Takashi Ochiai
April 13, 2022 | Luis ConcepciónThe world of jellies is very wide in Japanese pastry, and like in other pastry preparations, the passing of the seasons also marks its consumption.More info
Around the world with Break! (II)
April 13, 2022 | Luis ConcepciónShortbread, bretzel, cookies… There are very different ways to immerse yourself in Eric Ortuño’s book. One of the most original ways of doing so is by exploring its tea pastries through their different countries of origin and their gastronomic traditions.More info
Julien Leveneur and Elsa Molton win the Championnat de France du Dessert
April 11, 2022 | Ana RodríguezThe candidates thrilled the jury with very personal creations inspired by the theme, “self-expression”.More info
Les Vergers Boiron invites you to create a recipe for its 80th anniversary
April 8, 2022 | Ana RodríguezThe company launches an Instagram competition for chefs, pastry chefs, ice cream makers, and mixologists, valid until May 27.More info
An ‘animal-free’ egg white has been launched in the United States
April 7, 2022 | Ana RodríguezEVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.More info
Will Goldfarb: ‘The real luxury is having time and space –the rest is just money’
April 6, 2022 | Alberto RuizWhile in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, byMore info
Sirha Europain’s approach to French bakery impresses
April 5, 2022 | Ana RodríguezThe historic fair, which has just celebrated its 24th edition, has brought together more than 25,000 professionals, more than 70 masterclasses and round tables, and 300 exhibitors and brands.More info
Maira Yeo, Asia’s Best Pastry Chef 2022
April 4, 2022 | Ana RodríguezThe Singaporean pastry chef concocts dreamy creations at restaurant Cloudstreet, which blends Sri Lankan and Australian cuisine.More info
Ju Chamalo’s pastry flans now in a book
April 1, 2022 | Ana RodríguezAvailable in French at Books For Chefs, it proposes fifty flan recipes, from traditional to fruity, and shares practical tips.More info
Ten artistic chocolate eggs for an unconventional Easter
March 31, 2022 | Ana RodríguezEggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar… The Easter campaign is full of creativity once again.More info
A ‘brightness’ in the gateway to Asia
March 25, 2022 | Santiago CorralThe chef has become the great ambassador of Vladivostok in the world, thanks to his establishment named Vspyshka.More info
Sigep receives fewer attendees, but does not disappoint
March 21, 2022 | Ana RodríguezAttendance was reduced by 25% compared to 2020.More info
Alléno & Rivoire explore French vineyards in their chocolate bars
March 17, 2022 | Ana RodríguezThe Terroirs de France collection proposes pairings of chocolate with champagne and cognac, among other drinks.More info
Around the world with Break! (I)
March 14, 2022 | Luis ConcepciónDiscover Eric Ortuño’s book from the perspective of some of the most iconic biscuits from 14 countries.More info
Paola Chang: ‘Everything we imagine can be materialized’
March 10, 2022 | Jaume CotAt Lab Sucré, she ‘hybridizes’ her dual Argentinean and Korean culture with her training in Europe and Asia. More info
Sigep 2022 delves into big ideas and sustainability at the Pastry Arena
March 9, 2022 | Ana RodríguezThe 43rd edition, which was initially scheduled for January, will finally take place in March.More info
Ten women pastry chefs who assert their talent day by day
March 8, 2022 | Ana RodríguezOn the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.More info
Four very personal versions, with no limits, of Millefeuille
February 28, 2022 | Alberto RuizIn so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.More info
Modern and committed bakery is ever present in Sirha Europain
February 22, 2022 | Ana RodríguezIn the next edition, visitors will find answers to the main current issues in the bakery sector.More info
The origin of British tea culture and its alliance with the sweet world
February 16, 2022 | sogoodmagWhat is the origin of the Afternoon Tea tradition? What type of tea is the most recommended for that moment and how should it be prepared? Sans & Sans in Barcelona gives us some context and keys.More info
In love with the coco, Yann Couvreur’s romantic entremet for Valentine’s Day
February 14, 2022 | Ana RodríguezThe chef once again resorts to the fox, his alter ego, to create a piece with the coconut as the protagonist.More info
Les Vergers Boiron, 80 years of passion for fruit
February 11, 2022 | Ana RodríguezIn 2022, the brand reaffirms its ambitions in terms of innovation, service, and social and environmental responsibility.More info
Fabrice Danniel: ‘It is challenging and inspiring sourcing ingredients that can emulate dairy products’
February 10, 2022 | Jaume CotAnyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should notMore info
Sahar Parham Al Awadhi, Middle East & North Africa’s Best Pastry Chef according to the 50 Best
February 10, 2022 | Ana RodríguezThis chef born in the Emirates is the winner of an award that now looks towards this part of the worldMore info
Nina Métayer: ‘I like aesthetics as a way of expressing the love we put into our profession.’
February 9, 2022 | Fernando TodaAll of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own styleMore info
Delicate pastry, the focus of Nina Métayer’s first book
February 8, 2022 | Ana RodríguezAvailable in French in our Books For Chefs online store, the book proposes creations for all moments that invite gourmand pleasure.More info
François Perret versions his emblematic Madeleine for Easter
February 7, 2022 | Ana RodríguezThe pastry chef at the Ritz Paris Le Comptoir has used high-quality chocolate to make this piece with a surprise inside.More info
La Maison du Chocolat’s nod to Paris in its Valentine’s Day collection
February 4, 2022 | Ana RodríguezThe illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.More info
Creativity beyond 24 hours
January 31, 2022 | Alberto RuizWe reflect on the role of creativity in pastry that is sometimes overused.More info
Chong Ko Wai: ‘The more difficult the craft, the more satisfying it is for me’
January 26, 2022 | Santiago CorralDoes the pastry chef create? or we rather improvise from the knowledge and experience we have. This is the stimulating point of view of this chef, also known as Bread Pitt in InstagramMore info
Only three countries will compete in the European Pastry Cup 2022
January 25, 2022 | Ana RodríguezDenmark, Sweden, and the United Kingdom will fight it out on March 28 within the framework of Sirha Europain.More info
Titanium dioxide will no longer be marketed in Europe starting in August
January 21, 2022 | Ana RodríguezThe European Union has just published the regulation that will come into effect on February 7.More info
Eight emblematic baked goods from Spain, France and Italy by Joaquín Llarás
January 20, 2022 | Ana RodríguezGalician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manualMore info
PandUovo, the new Easter creation by Andrea Tortora
January 19, 2022 | Ana RodríguezAfter finding old family tin-plated iron molds in the shape of half an egg, the chef uses them with leavened dough similar to that of the dairy milk and vanilla based pandoro came about.More info
Going around creativity (27 times)
January 17, 2022 | Jaume CotThe search for their own style, the need to find alternative ingredients, or dissolving the boundaries between sweet and savory inspire many of the chefs at # sogood27More info
Health and flavor, the main reasons for consuming plant-based chocolate
January 14, 2022 | Ana RodríguezA worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info
The Baker & The Bottleman, a sustainable bakery and wine bar in Hong Kong
January 10, 2022 | Ana RodríguezAward-winning British chef Simon Rogan is the driving force behind this establishment that has a very eco-friendly spirit.More info
Sustainability, ease of use, and nutrition, this is what is most valued in the Sirha Europain Awards
January 5, 2022 | Ana RodríguezEight innovations will be awarded by a jury of experts, professionals, and journalists specialized in bakery-pastry in the next edition of Sirha Europain.More info
Europain 2022 postpones its celebration for two months
January 5, 2022 | Jaume CotThe spike in cases of the pandemic has pushed the fair to delay its dates, as Intergastra and Sigep have recently done.More info
Sigep is postponed to March
January 4, 2022 | Ana RodríguezThe negative evolution of the pandemic forces the organization to postpone dates.More info
The most popular content of 2021 on the So Good .. website
December 29, 2021 | Ana RodríguezOur site continues to consolidate itself as a reference point with an increase in new users.More info
Maxence Barbot’s imaginative nod to his Breton origins
December 23, 2021 | Ana RodríguezThe pastry chef at Shangri-La Paris proposes a Christmas log shaped like a honey spoon and a wavy galette.More info
Five inspiring masterpieces with WholeFruit chocolate
December 22, 2021 | Alberto RuizChocolate firm Cacao Barry recently asked its ambassadors around the world to prepare a new creation to celebrate the launch of its revolutionary new chocolate, WholeFruit. This chocolate has the peculiarity that it is made exclusively with ingredients from cocoaMore info
Yann Brys’ Evok seasonal collection is inspired by Christmas tree decorations
December 21, 2021 | Ana RodríguezThe MOF once again with five impressive bûches or Christmas logs.More info
Sigep 2022, in a face-to-face format and with Italian essence
December 17, 2021 | Ana RodríguezFrom January 22 to 26, the 43rd edition of the historic show will be held in Rimini.More info
Pastry to the rhythm of the seasons in Claire Damon’s first book
December 15, 2021 | Ana RodríguezDes Gâteaux & des Saisons is available in French at Books For Chefs.More info
Grupo Nutresa is once again recognized as the Most Sustainable Food Company by Dow Jones
December 10, 2021 | Ana RodríguezThis year Grupo Nutresa, to which Cordillera belongs, has presented a superior performance in twelve sustainable practices.More info
Trompe l’oeil and delicate individual pieces in Vincent Vallée’s Christmas
December 9, 2021 | Ana RodríguezThe French chef demonstrates his good taste in a collection where there is no shortage of original entremets and Christmas decorations in three flavors.More info
‘New-School Sweets’, Vinesh Johny and Andrés Lara’s fertile and fun collaboration
December 2, 2021 | Jaume CotBoth chefs has joined talent, pastry skills and sense of humor to bring out a very unique repertoire of mouth watering pastriesMore info
Cédric Grolet presents his third and colorful book, Fleurs
December 1, 2021 | Ana RodríguezAfter the success of Fruits and Opéra, the French chef surprises with this book, available at Books For Chefs, with which he pays tribute to his mother.More info
Spyros Pediaditakis launches his first notebook about restaurant pastry
November 26, 2021 | Ana RodríguezAvailable at Books For Chefs in English, this book is full of knowledge and techniques to offer the best experience to guests.More info
Gonzo Jiménez: ‘I want our creativity and excellence product known worldwide’
November 24, 2021 | Santiago CorralPhotos: Nina de Zayas
Better known as the Grand Canyon State, Colorado, in the United States, is home to a unique nature and scenic terrains drawing millions of visitors looking to get swept up in its natural splendor and fantasticMore info
Sirha Europain emphasizes excellence in French bakery
November 24, 2021 | Ana RodríguezAmong the novelties, the Fair will present a new snacking space.More info
Amaury Guichon will premiere in the talent show, School of Chocolate
November 23, 2021 | Ana RodríguezThe first season will premiere on November 26 on Netflix.More info
Dang Wen Li by Dominique Ansel launches festive seasonal pies
November 19, 2021 | Ana RodríguezAt this bakery concept created just for the people of Hong Kong, the award-winning chef launches three limited-time pies for celebrations, from family gatherings to Christmas to Thanksgiving.More info
Chantal Aubisse, the competitor from Bergerac, wins the Concours du Macaron Amateur 2021
November 18, 2021 | Ana RodríguezThe jury, chaired by Jordi Bordas, awarded the first prize to Chantal Aubisse for her macaron, Autor d ‘un café.More info
Thomas Teffri-Chambelland presents an ambitious sourdough bakery treatise
November 18, 2021 | Ana RodríguezThe new and essential book by the director of l’Ecole Internationale de Boulangerie is available at Books For Chefs.More info
Janice Wong offers a tree to chocolate bar experience in Singapore
November 16, 2021 | Ana RodríguezThe chef has set out to plant 1,000 cacao trees across the country.More info
Time for Break! at L’Atelier
November 15, 2021 | Luis ConcepciónThe book’s presentation, organized by Eric Ortuño and Grupo Editorial Vilbo-Books for Chefs, vindicated the potential of a specialty in full evolution.More info
Six original and delicate Galettes de Rois to enjoy when they are most popular
November 12, 2021 | Ana RodríguezInverse puff pastry, with pistachio, in a relief. There are many ways to present this puff pastry cake in a unique and equally tasty way.More info
Puratos’ Belcolade becomes a carbon-neutral chocolate factory
November 12, 2021 | Ana RodríguezIt will work 100% with renewable electricity, so it will be completely free of fossil fuels and it will get 90% of its water from the rain.More info
Mike Adelsten: ‘Alchemist’s creations want to convey a message and make an impact.’
November 11, 2021 | Fernando TodaRasmus Munk is barely 24 years old when, in 2015, he decides to open the first version of Alchemist in Copenhagen. His idea of developing a holistic gastronomic proposal, which would establish a dialogue with other non culinary disciplines, soonMore info
Italy, the star of the Coppa del Mondo del Panettone
November 11, 2021 | Ana RodríguezThere were many other countries represented in the competition but were not able to get on the podium.More info
L’École Valrhona Brooklyn debuts chefs and themes in their 2022 training program
November 10, 2021 | Ana RodríguezThe center has scheduled 19 classes from March to October for professionals to develop their skills, confidence, and network.More info
Pierre Hermé’s gourmet recipes for every moment of the day in his new book
November 9, 2021 | Ana RodríguezIn this new book, available at Books For Chefs, the chef gathers 66 previously unpublished recipes for breakfast, snacks, lunch, afternoon tea, and dinner.More info
‘The Italian Bakery’, the cookbook to master the art of Italian patisserie
November 8, 2021 | Ana RodríguezThis volume, available at Books For Chefs, is the first dolci-centric book included in the popular The Silver Spoon series.More info
Ten examples of the versatility of chestnuts in pastry
November 4, 2021 | Ana RodríguezBreads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.More info
Host exceeds expectations in its return to presence
November 2, 2021 | Ana RodríguezThe fair hosted outstanding pastry competitions dedicated to panettone and tiramisu.
More info
The Italian chef Salvatore de Riso wins the II Panettone World Championship
October 29, 2021 | Ana RodríguezThe president of the Accademia Maestri Pasticcieri Italiani was excited and happy about this victory.
More info
Jérôme de Oliveira, Pastry Chef of the Year at the Trophées de la Gastronomie et des Vins
October 27, 2021 | Ana RodríguezThe chef from Lyon has been one of the professionals recognized in the 13th edition of these awards organized by Le Progrès and the Toques Blanches Lyonnaises association.More info
Break! The definite tea pastry and biscuit book by Eric Ortuño
October 26, 2021 | Luis ConcepciónThe renowned pastry chef Eric Ortuño publishes Break!, a book that opens the channel to tea pastry to show and demonstrate its full potential. A heterogeneous journey through the crunchy product par excellence through both traditional and contemporary proposals as well as from all over the world.More info
Whitelier’s fifth boutique emphasizes the shape and softness of white bread
October 26, 2021 | Ana RodríguezThe establishment, designed by Eccentric, expresses the craftsmanship of this bakery.More info
Twelve bûches for a Christmas in nature and with winter flavors
October 22, 2021 | Ana RodríguezMountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.More info
Six examples of reasoned pastry, free of excesses, by Frédéric Bau
October 21, 2021 | Ana RodríguezIn his book, Gourmandise Raisonnée, available at Books For Chefs, the popular chef provides tasty, light, and healthy recipes.More info
Countdown to Iba’s second virtual event
October 19, 2021 | Ana RodríguezFollowing the success of the first edition, a new iba.Connecting Experts will take place from October 25 to 28. More info
Adapt, a vegan and “free” pastry book by Richard Hawke
October 18, 2021 | Ana RodríguezThe first professional pastry book by Richard Hawke arrives at Books For Chefs in a bilingual version (English and French).More info
Titanium dioxide, banned in Europe starting in 2022
October 15, 2021 | Ana RodríguezWidely used as a coloring in fine pastry, ice cream, and confectionery, it was already banned in France in 2020.More info
Chris Ford launches a terrifying doll collection for Halloween
October 13, 2021 | Ana RodríguezButter Love & Hardwork celebrates Halloween with chocolate hand-painted doll heads with candy corn-inspired sweets inside.More info
Pierre-Jean Quinonero and Simon Lefebvre win the Championnat de France du Dessert 2021
October 11, 2021 | Ana RodríguezEco-responsibility has marked the theme of the competition this year.More info
A bûche lollipop and more sweets from yesteryear, updated by Dalloyau
October 8, 2021 | Ana RodríguezThis year, the pastry chef Jérémy del Val proposes a bonbon Noel, including an artistic advent calendar.More info
A Korean study reveals dark chocolate changes gut microbiota
October 8, 2021 | Ana RodríguezThe trial, carried out at Seoul National University, directly links increased Blautia obeum bacteria with improved mood.More info
Matthieu Atzenhoffer: ‘Competitions have allowed me to be much more effective.’
October 7, 2021 | Fernando TodaThere is much to be learned from France, from the way in which the craftsmanship is prestigious there, how well professional training is promoted and how the products that identify the craftsman are protected. And there is no doubt thatMore info
Kopain, Christophe Michalak’s dream bakery
October 6, 2021 | Ana RodríguezIn this Parisian establishment, the chef wants to reproduce the emotions he felt as a child when he went with his grandmother to buy bread.More info
First finalists and WCM 21/22 preselection schedule
October 4, 2021 | Ana RodríguezThe competitors from Japan, Poland, the Middle East, and Belgium who will face each other in the final in Paris are now known.More info
How to win the World Pastry Cup? Alessandro Dalmasso’s vision
October 1, 2021 | Alberto RuizThe president of the Coupe du Monde Italy team reveals the secrets of the Italian victory in Lyon 2021.More info
Disfrutar’s technical talent is the protagonist of its first great compilation book
October 1, 2021 | Ana RodríguezOriol Castro, Eduad Xatruch, and Mateu Casañas bring together all the creations and techniques developed in the 2014-2017 period of their avant-garde restaurantMore info
Dinara Kasko organizes an online Pastry Marathon with great Ukrainian chefs
September 30, 2021 | Ana RodríguezIn 11 days this ambitious initiative for pastry chefs of all levels begins.More info
Sixteen professional and junior contenders for the Championnat de France du Dessert
September 29, 2021 | Ana RodríguezThe grand finale will take place on October 5 and 6 in Canteleu.More info
Call for the European Pastry Cup for this coming January in Europain
September 28, 2021 | Ana RodríguezThe European qualifier of the Coupe de Monde de la Pâtisserie wants to recover the stage at Europain SirhaMore info
Italy knows how to win
September 28, 2021 | Alberto RuizThe team made up by Lorenzo Puca, Andrea Restuccia, and Massimo Pica obtained a clear victory ahead of Japan, which came in second place, and France, coming in thirdMore info
‘Reasoned Gourmandise’ by Frédéric Bau, now available in English and Spanish
September 23, 2021 | Ana RodríguezThe book, which is having great sales success, can be found at our online store, Books For Chefs.More info
Zhou Xiaohu: ‘There is nothing more fascinating than my job itself’
September 22, 2021 | Alberto RuizA one to watch chef who knows both Easter and Western pastry cultures and who is becoming more and more popular these daysMore info
Relais Desserts incorporates Emmanuel Ryon and Eric Ortuño among its new members
September 22, 2021 | Jaume CotFour new large establishments in Barcelona, Paris, Wiesbaden, and Rodez extend and reinforce the Relais Desserts distinctive and its philosophy of defense of haute pâtisserieMore info
Johan Martin, Yann Brys and Nicolas Lambert, Prix d’Excellence 2021
September 21, 2021 | Jaume CotThe emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie More info
Pierre Hermé invites you to a ‘promenade’ through nature in his latest collection
September 17, 2021 | Jaume CotHerbs and flowers such as meadowsweet, verbena, or pine and less common fruits such as Physalis assault Pierre Hermé’s showcases this season, with designs that do not disappointMore info
Host finalizes the details of an edition that celebrates the return of presence
September 16, 2021 | Jaume CotMilan will become a hub for hospitality and food trends for four days, with more than 800 activities scheduled and with various international competitions around such emblematic products as the tiramisu and the panettoneMore info
Christophe Adam: ‘I am no longer a single-product chef’
September 9, 2021 | Alberto RuizWhat was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info
Canadian scientists come up with a method to simplify and perfect chocolate tempering
September 7, 2021 | Jaume CotA phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professionalMore info
175 years of history and nine great updates to the classic Saint Honoré
September 3, 2021 | sogoodmagA great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinventedMore info
Marie-Odile Fondeur: “A Sirha Lyon in 2021 seemed essential to us after so much uncertainty”
September 2, 2021 | Alberto RuizAfter the hiatus caused by the pandemic, the director of the great Lyon fair where the World Pastry Cup is held explains why they have decided to hold an atypical edition this SeptemberMore info
Szilárd Tóth and Csenge Dusha: ‘We believe in preserving both food and heritage’
September 1, 2021 | Jaume CotSalt Budapest looks towards Hungary culinary tradition, especially from the countryside to offer a unique and modern cuisine, including bread and dessertsMore info
Everything is ready for the most peculiar edition of the Coupe du Monde de la Patisserie
July 30, 2021 | Jaume CotOnly 14 countries will face off in a final full of changes that are aimed at better responding to the challenges of today’s socieMore info
Jérémie Runel’s bars grow with strawberry, pistachio, and salted caramel
July 29, 2021 | Luis ConcepciónThe bar format is one of the most genuine expressions of La Fabrique Givrée’s ice cream patisserie, available both individually and in a version for sharing. A collection that continues to expand with new proposals based on ingredients such as strawberry, pistachio and salted camel.More info
The Alchemist’s deliberate controversy over six courses
July 22, 2021 | Fernando TodaAnts, blood, tongue … discover six desserts from the most controversial restaurant on the current Nordic scene, Rasmus Munk’s The AlchemistMore info
Emmanuel Hamon gathers his latest creations in a free ebook
July 20, 2021 | Jaume CotEntremets and individual cakes developed in master classes and collaborations with commercial brands in recent years are now the star content of the first book by the Breton chef based in UkraineMore info
Don’t forget the omnivore
July 16, 2021 | Alberto RuizMore ethical and more care about special consumers are changing the pastry as we have known so far, but don’t forget the historical consumer who has always enjoyed essential ingredients in this tradeMore info
Dominque Ansel opens a French viennoiserie counter in his NYC Pastry kitchens
July 16, 2021 | Jaume CotLocated in the heart of his central workshop in NYC, these counters pay tribute to the croissant and other puff pastry in which the chef is a true specialist.More info
Sigep announces a progressive recovery of artisan ice cream around the world
July 15, 2021 | Luis ConcepciónThrough its Trends Observatory, the fair describes the recovery of exports of ingredients and machinery for the ice cream industry, as well as the dynamism of ice cream chains around the world, particularly in the United States, the Middle East, and Asia.More info
Cédric Grolet designs a collection of pastry tools for Zara Home
July 9, 2021 | Jaume CotBrushes, mortars, whisks, tongs, and even a juicer are part of a collection finished in black tones and with a predominance of the use of wood and stainless steel.More info
Miko Aspiras is behind the opening of Don’t Doughnuts in Sydney
July 8, 2021 | Jaume CotThe name of the place is a play on similar words and also, according to its promoters, “both a warning and a challenge”More info
All on 26
July 8, 2021 | Alberto RuizTwenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creationsMore info
Les vergers Boiron develops Fruitology to encourage creativity with fruit
July 7, 2021 | Jaume CotA tool with which to develop a sensory profile for each purée that in turn serves to promote the creativity of professionals in pastry, ice cream, chocolate, and cuisine.More info
Files, by Ramon Morató. Everything you can ask for in a book.
July 7, 2021 | Alberto RuizThe Catalan chef unveils the folders of his best recent projects into a great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.More info
Patrick Roger and Pierre Hermé, in charge of the next edition of the World Pastry Cup
July 2, 2021 | Jaume CotThe Parisian chocolatier and sculptor becomes honorary president in an edition that wants to put more emphasis on women professionals and at the same time incorporate changes related to a more responsible spirit, committed to the sustainability of the planet.More info
Alain Ducasse opens his own ice cream parlor in Paris
June 29, 2021 | Luis ConcepciónThe menu of this ice cream parlor combines finely crafted classic ice creams with the coupage technique and very unique proposals that aspire to be great house specialties.More info
Pierre Hermé turns his gaze to Japan with a collection of new mochis, macarons, and cakes
June 25, 2021 | Jaume CotJaponisme is in charge of elegant creations with perfect finishes in which ingredients such as yuzu, matcha tea, or black sesame play subtle interactions with the hallmark of the French master pastry chef.More info
Face-to-face classes are back at l’Ecole Valrhona Brooklyn with an impressive course calendar
June 23, 2021 | Jaume CotGreat international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this centerMore info
Christophe Michalak looks back at two decades of trade with a triple volume
June 17, 2021 | Jaume CotEach of the books focuses on a stage in his career, showing the modernizing role he has had within French pastry More info
Three months to go for the most sustainable World Pastry Cup
June 15, 2021 | Ana RodríguezIn this edition, chaired by Pierre Hermé, colourants such as titanium dioxide and glitter
will be banned.More info
Ángel León and the sweet that came from the sea
June 8, 2021 | Fernando TodaInvasive plant ruppia maritima it is the raw material that Aponiente’s restaurant team uses to extract a kind of sea honey, first of its kindMore info
Babka Praliné, the joint creation of Conticini and Cagnes
June 8, 2021 | Ana RodríguezBoth chefs have designed this balanced proposal of powerful flavors and great technique together. More info
Cordillera, recognized by the United Nations for its sustainability
June 7, 2021 | Ana RodríguezThe company has been included as a success story on the global One Planet platform.More info
Five fresh pastry books full of techniques to spark creativity
June 4, 2021 | Ana RodríguezWe share some titles that have recently been added to Books For Chefs and that are a source of inspiration for self-improvementMore info
Twelve examples of haute patisserie for all audiences
June 4, 2021 | Ana RodríguezGluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.More info
Patrick Roger and his creative imitation soaps
June 2, 2021 | Ana RodríguezThe chef has devised this range of sweet soaps for Mother’s Day.More info
The latest pastry trends at Host 2021 by the hand of Iginio Massari
May 28, 2021 | Ana RodríguezThe fair believes that healthy foods and advanced machinery are part of the future of sweet cuisine.More info
Raphäel Giot. A pleasure which raises hopes.
May 27, 2021 | Jaume CotOne of those big names of Belgium pastry which has brighlt sailed the troubled waters of the global pandemic with its signature patisserie, chocolates and breadMore info
Modernist Pizza hits bookstores in October
May 26, 2021 | Ana RodríguezThe latest and long-awaited release by Nathan Myhrvold and Francisco Migoya can be pre-ordered now.More info
Cacaosuyo and Qantu, overall winners at the International Chocolate Awards
May 20, 2021 | Ana RodríguezCuzco 80 chocolates and Oh la vache! Morropón Milk 60% have been proclaimed the Best in competition.More info
A journey through 50 great French ‘gateaux’, gathered in a single book
May 19, 2021 | Ana RodríguezThe intimate and informal book, signed by chef agent Hélène Luzin, is available in French in Books For Chefs.More info
Ritz Paris Le Comptoir, François Perret’s new gourmet boutique
May 17, 2021 | Ana RodríguezThis shop, where one can not only taste iconic cakes from the Ritz hotel but also exclusive creations by the popular pastry chef, opens on June 7 More info
Maé Innovation renews facilities, logo, and organization
May 13, 2021 | Ana RodríguezFor the company, 2021 is a year of great innovations aimed at continuing to demonstrate its know-how and its commitment to sustainability.More info
Titanium dioxide in the spotlight once again in Europe
May 13, 2021 | Ana RodríguezIt was banned in France in 2020 and is now considered an unsafe additive by the European Food Safety Authority.More info
Wei Loon Tan, Nicolas Lambert, and Juan Manuel Herrera, in PastryBCN’s online courses
May 12, 2021 | Ana RodríguezDuring the next few weeks, the company has prepared masterclasses via Zoom and with simultaneous English-Spanish translation with these three renowned chefs.More info
Host 2021, a face-to-face edition focused on safety
May 10, 2021 | Ana RodríguezMore than 1,000 exhibitors from 40 countries have confirmed their participation in the next edition of the show that will take place next October.More info
The FIPGC looks for the best classic, innovative, decorated, and now also gluten-free panettone
May 7, 2021 | Ana RodríguezIn its next edition, the competition organized by the International Federation of Pastry, Gelato and Chocolate includes a gluten-free category.More info
Charisse Dickens: ‘We get a lesson in history each time we create a dish’
April 30, 2021 | Santiago CorralAmazing testimony of the Head of the R&D Department of José Andrés Think Food GroupMore info
The European Biet conference in a virtual format for the first time
April 29, 2021 | Ana RodríguezAttendees will be able to follow the event through a technological platform on June 8, 9, and 10.More info
The Championnat de France du Dessert 2021 promotes eco-responsibility
April 28, 2021 | Ana RodríguezThe regional qualifying rounds of the competition to be decided in October have already begun.More info
Edible Rivieras signed by Dalloyau and Desserted in Paris
April 27, 2021 | Ana RodríguezJérémy del Val and Tal Spiegel have created two cakes from the iconic Montante Vinyl from the French shoe brand.More info
Seven essential and versatile sponge cakes by Paco Torreblanca
April 23, 2021 | Ana RodríguezThe well-known chef shows interesting versions of popular cakes in his book, Radix.More info
From Garuharu to the world, three anthological manuals
April 23, 2021 | Jaume CotEunyoung Yun’s first three books cover star products that have been widely recognized, such as éclairs, cakes, and an exclusive manual of decorations.More info
Nine examples of cheese’s potential at brunch time by Antonio Bachour
April 20, 2021 | Ana RodríguezIn this ranking of creations which are included in his book, Bachour Gastro, the chef makes it clear that cheese is capable of providing flavor, acidity, personality, and more according to the needs of each dish.More info
Sculpture, design, and chocolate in Patrick Roger’s new boutique
April 19, 2021 | Ana RodríguezIn Paris the chocolatier has opened a new point of sale that looks like an art gallery.More info
The blue pigment in red cabbage, a possible alternative to artificial colors
April 14, 2021 | Ana RodríguezAn international team of researchers advocates the pigment once the safety of this natural food coloring is guaranteed.More info
Pierre Hermé and Frédéric Bau create four ‘Gourmandise Raisonnée’ desserts
April 14, 2021 | Ana RodríguezThe preparations, in which the nutritionist Thierry Hanh has also participated, can be tasted until May 30.More info
Healthy products and the artisan sales channel are reinforced by the pandemic
April 13, 2021 | Ana RodríguezAccording to the Taste Tomorrow study, prepared by Puratos in a special post-containment wave, hygiene is a decisive purchasing criterion worldwide in bakery, pastry, and chocolate.More info
Countdown to the 23rd Bakery China
April 12, 2021 | Ana RodríguezScheduled for July 2020, but due to the coronavirus it will finally be held this April More info
Le Bristol Paris incorporates Pascal Hainigue as new head pastry chef
April 9, 2021 | Ana RodríguezOriginally from Alsace, he is a chef who pushes the limits to achieve remarkably inventive creations.More info
Five different ways of approaching the chocolate coulant while maintaining its essence
April 6, 2021 | sogoodmagIn so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info
The baguette, France’s candidate to be a UNESCO intangible heritage
April 6, 2021 | Ana RodríguezThe organization will give its verdict in autumn 2022.More info
Chocolate and art go hand in hand in Gonzo Jiménez’s Easter collection
April 1, 2021 | Ana RodríguezFor the Argentinian chef, the world of chocolate and art go hand in hand, and this is reflected in his Easter collection, where his chocolate figures look like museum pieces.More info
30 chocolate entremets by Maja Vase are gathered in an e-book
March 31, 2021 | Ana RodríguezIn this e-book available at Books For Chefs, the Danish pastry chef, in addition to revealing interesting recipes, includes all kinds of adviceMore info
Chris Ford awakens the inner artist in his Easter collection
March 30, 2021 | Ana RodríguezThe chef at Butter Love & Hardwork surprises this campaign with colorful, pictorial, and very springy pieces.More info
Angela Lai, Asia’s Best Pastry Chef 2021
March 29, 2021 | Ana RodríguezThe desserts of the pastry chef from Taïrroir (Taipei) feature different textures, a wide range of flavors, and bitter and salty notes.More info
The interstellar journey of Bart de Gans and Maurits Van der Vooren
March 26, 2021 | Jaume CotA journey through different moments which are especially linked to space travel. We pay our particular tribute to Maurits Van der Vooren in his most galactic collaboration for so good magazine.More info
The Sigep Exp virtual edition passes with flying colors
March 25, 2021 | Ana Rodríguez250 exhibitors, 2,500 meetings, 300 events … These are just some of the figures for this 100% digital event. More info
Renowned Dutch pastry chef Maurits van der Vooren has passed away
March 25, 2021 | Ana RodríguezThe young chef, very popular on social media, won the Dutch Pastry Award in 2019.More info
Registration open for the America selection of the II Panettone World Cup
March 24, 2021 | Ana RodríguezOn May 12, the five candidates who will have a direct pass to the final in Lugano (Switzerland) will be chosen.More info
Iba has been postponed to 2023 and announces a second virtual event in the fall
March 23, 2021 | Ana RodríguezThe uncertainty that the event can maintain its international scope has led the organizers to make this decision.More info
Puratos launches Sparkalis, a new food tech venture
March 22, 2021 | Ana RodríguezThe goal of the new company is to support the development of ground-breaking products, services, and ingredients, in addition to promoting collaboration with start-ups and SMEs.More info
‘Panettone and Viennoiserie’, a complete treatise on fermented sweet dough
March 22, 2021 | Ana RodríguezAvailable at Books For Chefs, this book is the fruit of years and research by Thomas Teffri-Chambelland, director of L´École Internationale de Boulangerie.More info
Sweet Concepts, Gregory Doyen’s first book
March 19, 2021 | Ana RodríguezAvailable in Books For Chefs, the French chef reveals the origin of his inspirations, the secrets of his signature products, and his exclusive techniques in this book.More info
Dinara Kasko reveals the keys to her Mini Cloud Cakes in a free online webinar
March 18, 2021 | Ana RodríguezThis course, organized by Kiev International Culinary Academy (Kica), will take place from March 22 to 24 and from May 17 to 19More info
Captain America, Batman, Superman, and Harry Potter are the protagonists of Lluc Crusellas’s Easter campaign
March 12, 2021 | Ana RodríguezStarting with a 20 cm egg, representative colors, and some key details, the young Spanish pastry chef recreates four popular superheroes.More info
Ibaktech, postponed to 2022
March 11, 2021 | Ana RodríguezDue to the coronavirus, the fair has decided to postpone its 13th edition, scheduled in 2021.More info
Sigep Exp makes strides during post-pandemic times at Vision Plaza
March 10, 2021 | Ana RodríguezThe fair will broadcast live more than 20 international talks focused on food sustainability and new habits, among other topics of interest to pastry, bakery, ice cream and coffee professionals.More info
Gilles Renusson, the master with an eternal smile
March 9, 2021 | Alberto RuizIn this Q&A and on the eve of his retirement, the French-born chef reviews the highlights of his career and his vision of everything that makes a trade such as pâtissier so specialMore info
The selection of the Italian and international teams for the II Panettone World Championship begins
March 8, 2021 | Ana RodríguezThe final of the competition, organized by the Accademia dei Maestri del Lievito Madre e del Panettone Italiano, will take place at Host Milano in October.More info
Eight chocolate eggs for a creative and special Easter
March 5, 2021 | Ana RodríguezFun animals, elegant chickens, pictorial eggs, pop symbols, spaceships… This year is no exception. Great pastry chefs once again exploit their inventiveness for the Easter campaign.More info
Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’
March 4, 2021 | Jaume CotModern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info
7+1 books to enter the era of baked pastry doughs
March 2, 2021 | Ana RodríguezWe review some essential titles, available in Book For Chefs, for mastering the art of pastry, a discipline that is increasingly valued in haute pastry.More info
Ponthier creates the ‘Pure Trace’ label
March 1, 2021 | Ana RodríguezThe Maison thus guarantees healthy products without pesticides and is even more committed to traceabilityMore 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.
More info
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.
More info
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.
More info
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.
More info
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