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

We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.More info

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info

In 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

In Paris the chocolatier has opened a new point of sale that looks like an art gallery.More info

An international team of researchers advocates the pigment once the safety of this natural food coloring is guaranteed.More info

The preparations, in which the nutritionist Thierry Hanh has also participated, can be tasted until May 30.More info

According 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

Scheduled for July 2020, but due to the coronavirus it will finally be held this April More info

Originally from Alsace, he is a chef who pushes the limits to achieve remarkably inventive creations.More info

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

The organization will give its verdict in autumn 2022.More info

For 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

In this e-book available at Books For Chefs, the Danish pastry chef, in addition to revealing interesting recipes, includes all kinds of adviceMore info

The chef at Butter Love & Hardwork surprises this campaign with colorful, pictorial, and very springy pieces.More info

The desserts of the pastry chef from Taïrroir (Taipei) feature different textures, a wide range of flavors, and bitter and salty notes.More info

A 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

250 exhibitors, 2,500 meetings, 300 events … These are just some of the figures for this 100% digital event. More info

The young chef, very popular on social media, won the Dutch Pastry Award in 2019.More info

On May 12, the five candidates who will have a direct pass to the final in Lugano (Switzerland) will be chosen.More info

The uncertainty that the event can maintain its international scope has led the organizers to make this decision.More info

The 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

Available 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

Available 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

This course, organized by Kiev International Culinary Academy (Kica), will take place from March 22 to 24.More info

Starting with a 20 cm egg, representative colors, and some key details, the young Spanish pastry chef recreates four popular superheroes.More info

Due to the coronavirus, the fair has decided to postpone its 13th edition, scheduled in 2021.More info

The 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

In 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 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

Fun 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

Modern 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

We 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

The Maison thus guarantees healthy products without pesticides and is even more committed to traceabilityMore info

Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info

GL Events, organizers of the event, make a new effort to adapt dates to better overcome the situation arising from the coronavirusMore info

The 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

On February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.More info

This bilingual (French-English) book, available at Books For Chefs, is essential for mastering the art of this discipline.More info

A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info

The 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

Up to 200 recipes for éclairs are brought together in this book, available in French at Books For Chefs.More info

La Maison wants to establish strategic alliances and re-inject capital into the company.More info

The 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

An 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

According 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

The result of this union are explosive and brightly colored boxes of macarons and chocolate bonbons.More info

For 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

40 years after the invention of coulant is time to chat with its author and reflect on its legacyMore info

The chef proposes Mont-Coeur, a dessert with winter flavors that is meant to be shared.More info

This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.More info

In 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

Due to the evolution of the pandemic and government restrictions in Italy, the Fair has had to make this decision.More info

After 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

This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personalityMore info

Argentinian 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

The director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacyMore info

Can 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

The Dutch pastry chef has reached an agreement with pastry chef friends to market his legendary cake in Hong Kong, Singapore, and Seoul.More info

Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.More info

The group will expand its line of sponge cake bases with new flavors, dimensions and types.More info

Creativity 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

The 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

French modern patisserie which pays attention to large formats and lighter resultsMore info

With a slight increase in new users, our portal maintains the good rate despite the coronavirus.More info

The Group thus incorporates 3D design into its industrial know-how and reaffirms its search for innovation.More info

The Christmas collection envisioned by Jérémie Runel is made up of four creations: Madagascar, Ardèche, Alps, and Sicily.More info

Chocolate 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

The next edition of the fair will take place from October 22 to 26.More info

The pastry chef at Le Four Seasons Hotel George V Paris shakes up the codes once again with this creative piece.More info

Due 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

The MOF has designed five Christmas logs that vindicate the essentials, traditions, and symbols.More info

The French chef surprises this holiday season with visual and tasty creations.
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A creative factory led by David Gil with the intention of turning practically any idea into a dessert or sweet creation.More info

The chef will promote sustainable cocoa production together with the Cocoa Horizons Foundation.More info

Modern 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

The Koelnmesse has postponed the editions planned for 2021 due to high infection figures and international travel restrictions.More info

Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spiritMore info

The English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years. More info

The book, available at Books For Chefs, brings together 52 previously unpublished sweet and savory creations,to be eaten in two bites.More info

It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!More info

This 5,000 m2 center dedicated to taste includes nine laboratories dedicated to culinary arts, pastry, bakery, chocolate, and ice cream.More info

Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.More info

The book, available in French at Books For Chefs, explores the fundamentals of a new healthy, respectful, and delicious pastry.More info

The fairs will take place from January 31 to February 3 in smaller dimensions and with a more focused participation of exhibitors.More info

The French chef and his wife have just opened an online boutique of craft sweets and pastries.
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In Maryam Touzani’s debut feature, pastry is a key element in the encounter between three generations of women.More info

More 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

The Parisian school believes that it is more important than ever to help pastry chefs progress to revitalize their businesses.More info

The exhibition, “Zen Nature in the palm of the hand”, dedicated to kyogashi, can be visited virtually.More info

Not 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

The popular French pastry chef never ceases to amaze on his social media with fascinating pieces made with perfect technique.More info

In cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.More info

The book includes useful techniques and basic pastry concepts that ensure a perfect baked product every timeMore info

The 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

A 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

The second edition of the competition, held in Rome, has awarded five chefs.More info

The company wants to preserve the environment and ensure the future of cocoa.More info

NORC at the University of Chicago provides data on child labor in Côte d’Ivoire and Ghana.More info

The book, available at Books For Chefs, gives tips, advice, and recipes for making classic and modern viennoiserie croissants.More info

In 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

Christophe Felder and Camille Lesecq teach how to recreate small indulgences that are the hallmark of many a holiday in France.More info

The 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

The Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.More info

The chef proposes a gourmet tour of the legendary hotel’s pastry proposal through 60 recipes.More info

The president of the jury, Christophe Adam, is convinced that both winners will be worthy ambassadors of the future of plated desserts.More info

A unique approach to pastry with a culinary mind which is capable to combine savory and sweet elementsMore info

Bread is the absolute protagonist of this remarkable place designed by I IN studio.More info

Its next edition, scheduled to last an entire week, will focus on meetings and is presented as a hybrid model.More info

Alain 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

Professional 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

Nicolas Cloiseau’s collection is explosive, XXL, and has a lot of chocolate.More info

This cake is offered exclusively to order from September 24 to October 18.More info

In order to get the perfect chocolate chip, chef Lisa Vega and industrial designer Remy Labesque have worked together.More info

For the pastry chef of the Lasarte restaurant, this award is a great joy and a reason to continue growing.More info

In “Prisma”, the Dutch chef displays decorations that encourage you to dream and that add value to any preparation.More info

The 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

The pastry chef from Normandy returns to La Maison and signs five new creations.More info

The 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 competition, postponed due to the coronavirus, will be held in person at the Lycée hôtelier Georges Baptiste in Canteleu-Rouen.More info

The pastry chef succeeds the French Gabriel Paillasson and Stephane Klein.More info

O unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intentionMore info

This is an ideal course for improving baking skills, which counts on a prestigious teaching staff and more than 100 recipes.More info

Over the next few months, the company will continue to prepare quality training with international chefs.More info

On September 6, the name of the brand new winner will be revealed in Rome.
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Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in EdinburghMore info

In its next edition, the fair will reflect the growth of a sector that continues spreadingMore info

The artist once again surprises with an impressive establishment of timeless design, in which he masterfully combines chocolate and sculpture.More info

Wastes 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

Special 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

Our 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.
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The 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

Located in Taiwan, CJSJ reflects the strong personality of his pastry chefMore info

In recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info

There 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

Due to the coronavirus, the selected team was unable to meet or train.More info

A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creationMore info

The global event postpones its 26th edition, initially scheduled for this October, and announces that it will launch an innovative format.More info

The chef, alongside his wife Maria Zapata, have started a new concept of modern pastry in San Francisco with the help of Kickstarter.More info

During 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

Due to changes in the Fairground Munich fair calendar, the fair presents a new design with shorter routes.More info

Can 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

The class, organized by PastryBCN, will be broadcast via Zoom on August 5 and 6.More info

The international fair will introduce new formats, present five thematic routes, and improve global networks, among other actions.More info

issue #24 of so good.. magazine brings together a real explosion of creations, techniques and recipes from chefs from all around the worldMore info

For the first time, the school offers online demos for those who want to hone their chocolate and pastry skills.More info

Starting 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

The competition has completely renewed its organizing committee and has appointed Claire Heitzler and Fréderic Cassel as vice presidents.More info

Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info

Six 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

1,500 outlets for pastry, bakery, chocolate and ice cream businesses from around the world have already registered.More info

The original Italian collection can be purchased in its entirety on the chocolateworld.be website.More info

This cocoa enthusiast, a key player in the Manufacture Cluizel expansion, has died at the age of 87.More info

This distinction rewards the most committed companies in the world in terms of performance, transparency, and social and environmental responsibility.More info

In his new online store, the Dutch pastry chef teaches creations that can be easily recreated in the kitchen.More info

This 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

The first book by the founder of the Kiev International Culinary Academy is available, only in digital format, at Books for Chefs.More info

September 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

Two experiences by the Ukranian pastry chef and architect which brought her to create the biggest mold she has designed so farMore info

This year the Prix Au Chef Pâtissier has gone to chefs from Spain, France, Italy, Portugal, and Poland.More info

The 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

In our latest ranking we wanted to collect popsicles, cornettos, and creations that show the close bond that exists between both disciplinesMore info

At the end of June, the award-winning Malaysian pastry chef will teach this class organized by PastryBCN using Zoom More info

La Maison launches a new website with very useful services in times of coronavirus.
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Lincoln Carson, Juan Contreras, and Zachary Golper are among the candidates to win these awards that have been postponed by the coronavirus.More info

Can 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

Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurantMore info

Eliza Schroeder’s first feature film declares her love for sweet cuisine.More info

These actions are part of the #SAFEBUSINESS by IEG project launched by IEG Italian Exhibition Group.More info

The company wants to help chefs adjust to these uncertain times with inspiring and informative conversations.More info

The national teams will start in March 2021 and the grand final will be held in October 2022 in Paris.More info

On 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

According 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

We 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

Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info

As 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

America’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

Find a bit more about the amazing work of this genius of the handcraft chocolateMore info

The objective is to connect users with small establishments that are still open these days, using safe, social distancing practices.More info

The pastry chef offers chocolates, molds, preserves, and his book Prisma, and he has already announced upcoming online masterclasses.More info

Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!More info

Centers around the world have not stopped proposing actions to motivate, reward, and continue teaching during these days of confinement.More info

As 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

Interesting 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

Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.More info

Her haute couture-inspired sweets attract renowned chefs like Ferran Adrià and René Redzepi.More info

In 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

The two companies offer the opportunity to professionals in the sector to launch a free online store in just 48 hours.More info

The Latin American qualifier for the Coupe du Monde de la Pâtisserie will be held in September in Peru.More info

One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craftMore info

Jacquy Pfeiffer and Sébastien Canonne have created this new online pastry, baking, and cake decorating educational experience.More info

The 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

In 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

The MOF has designed a different creation for four of the group’s hotels: Nolinski, Brach, Sinner, and Coeur des Vosges.More info

In 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

Responsible 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

The worldwide benchmark fair for bakery and pastry continues to announce changes for its 25th edition.More info

After months of research, the French maison surprises with two macarons without butter or egg whites.More info

From March 26 to 29, the 13th edition of this biennial fair in Istanbul will open its doors.More info

Adorable animals, friendly vegetables, carousels, baroque eggs … In 2020, renowned pastry chefs show their ingenuity by working with chocolate.More info

According to Bloomberg, due to the global shortage of beans, a second consecutive monthly increase in the cost of cocoa will occur.More info

A deep look to Indian Vinesh Johny, one of the most popular pastry chefs in his country and responsible of Academy LavonneMore info

In 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

Professionals from all over the world can register for this biennial event organized by the FIPGC.More info

The biennial conference, which will take place in June in Switzerland, will be divided into three sessions: Explore, Empower, and Engage.More info

Casa Cacao, Jordi Roca’s great chocolate dream, finally opens its doors in the same city of El Celler de Can RocaMore info

This 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

Butterfly pea flower bubble tea is the star product of the year.More info

Barry 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

The 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

Jordi Roca, Francisco Migoya, Olivier Fernández, and Lisa Vega are some of the pastry chefs who will participate in the event.More info

Strawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.More info

The 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

The French chef will teach two master classes at the Barcelona establishment commanded by Eric Ortuño and Ximena Pastor in March.More info

The well-known pastry chef has created two vegan cakes for the occasion: Fleur de Cassis and Rose des Sables.More info

In the end, the most complete international Salon in Asia will be held from July 13 to 16 at the Singapore Expo.More info

Bee 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

This book is a bridge between food art and science. A source of inspiration to discover something new.More info

Nicolas Cloiseau launches a “green” version of the iconic ganaches of the Parisian house.More info

More 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 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

The 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

Japan and Denmark complete the podium of the competition held in Europain.More info

It is not just another pastry shop. It is a whole concept that emerges from the dialogue between two pastry chefs – Gabriele Riva and Kanako Sakakura. Both wondered where patisserie was heading and put their concerns on the tableMore info

More than 38,000 visitors, more than 300 business meetings, and more than 100 new products. These are just some numbers of the last edition of the fair in an edition marked by the effort to maintain international interest.More info

It seems obvious, but the price of any product should always be related to its value. But who or what determines that value? To answer this question we must address two questions, one related to the seller and one relatedMore info

In this preliminary round, Switzerland, Sweden, and Russia have achieved a direct pass to the Coupe du Monde de la Pâtisserie.More info

Any business that sells desserts or sweets can donate all profits made on February 8 to the Australian Red Cross.More info

The fair delivers its awards to products committed to responsible bakery and pastry and adapted to current times.More info

Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leaderMore info

Chocolate will be the star of the class calendar of the center located in Las Vegas.More info

It could not be possible to understand the huge increasing of good and fine pastry chefs in the Asia Pacific Region without him, meet Nicklesh Sharma, the man behind the Academy of Pastry ArtsMore info

After Spain’s resignation to participate in the European Pastry Cup, the preliminary round of the Coupe du Monde de la Pâtisserie, the competition will be contested between Sweden, Switzerland, Russia, and Ukraine.More info

China, India, Indonesia, Korea, Malaysia, the Philippines, Singapore, Sri Lanka, Thailand, and Taiwan will meet to obtain a place in the next Coupe du Monde de la Pâtisserie. Japan will be present as a guest.More info

Johan Martin, Amaury Guichon, Jordi Bordas, and Nina Tarasova will be some of the guest pastry chefs.More info

The international fair, which will celebrate its 50th anniversary next year, proposes interesting participation models for the participating companies.More info

The school celebrates its fifth anniversary with special classes located outside of Brooklyn.More info

On February 28, 2020, the team that will travel to Lyon will be selected.More info

The director of ABA School has made this piece only with chocolate and cocoa butter, with no molds.More info

On March 5, 2020, the grand final of the competition will be held in Singapore.
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The acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.More info

The renowned chef addresses pastry and bakery made the moment it is ordered and before the customer’s eyes.More info

The chocolates Taiwan # 1 62% Ping Tung and O’Payo Milk 50% chocolates have been recognized as the best in competition overall winners.More info

In this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.More info

Events such as the Gelato World Cup, The Star of Sugar and the Italian Pastry Championships will be held again in the Salon.More info

The MOF has designed five pieces that faithfully reflect the identity of five of the group’s hotels: Nolinski, Brach, Sinner, Cour des Vosges, and Evok.More info

Spain, Sweden, Switzerland, Russia, and Ukraine will meet in Europain to get a pass for the Coupe du Monde de la Pâtisserie.More info

Here is a review of some of the most spectacular and gourmand Christmas proposals of 2019.More info

The chocolate maker and sculptor has made a sweet replica of the wall, six meters long and three meters highMore info

Attendees, in addition to trying innovative recipes, will collaborate with the non-profit organization, Food Recovery Network.More info

The Swiss chef Marzio Monaco and Luca Poncini have come in second and third place in the first edition of this new competition.More info

To meet the high demand for bakery products in the area, it is expected that establishments in the sector invest in technology to increase their production lines.More info

Debove, who joins the center as an executive pastry chef, will be a great asset for the development of the ENSP both in France and abroad.More info

The representative of France has won the gold trophy, ahead of Kohei Ishida (Japan) and Maxime Tardieu (Switzerland).More info

In France, consumers show a special predilection for decorated cakes, made with natural ingredients from a specific origin, and with less sugar, according to PCB Creation.More info

After winning the competition in 2015, the Japanese team returns to the podium. ahead of China and Italy.More info

Valrhona’s C3 Chocolate Chef Competition announces its North American Winner in a competition that brings together top pastry chefs from the United States and Canada.More info

Japan, in addition to the gold medal, received three special awards.More info

The pastry chef of La Table de l’Espadon au Ritz Paris has been one of the four winners this year of the awards for excellence of the Les Grandes Tables du Monde association.More info

After canceling the previous edition, the 19th edition of the competition returns strongly.More info

This new product, which has no added sugar, can be applied to many pastry recipes.More info

From March 2020 to January 2021, the national selections will be carried out in 20 countries.More info

The eighth edition of the competition in Paris will take place on June 14, 2020.More info

This collection, consisting of five volumes, presents a revolutionary way of understanding bread, combining practical and scientific knowledge with ideas that are at the forefront of research.More info

The Asian Pastry Cup and the C3 International final will be held during the Salon.
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The prestigious competition raises the requirement by changing the rules of participation.More info

The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative spaceMore info

In response to consumer needs for tasty, nutritious, and responsible foods, the manufacturer presents WholeFruitChocolate, included in the new category of food and drinks, Cacaofruit Experience.More info

Designed by architect Fumihiko Sano, it has been awarded the 2019 Dezeen Awards in the restaurant and bar category.More info

So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.More info

The chefs promise to defend the bases of the trade and share their experiences with the rest of the associates.More info

The co-founder of the French Pastry School is positive that elevating the level of pastry in the United States is possible by educating the consumer. More info

Candidates from Italy, Switzerland, the United States, Spain, France, Japan, Portugal, and Australia will meet in November in Lugano.More info

The Spanish pastry chef has carried out a two-day demonstration of new flavors, presentation, and technical Information at Pastryschool 040.More info

This young pâtissier feels as though he is part of a new generation that continues to make French pastry shine through his daily work that can be seen in La Goutte d’OrMore info

This edition has been rated by the organization as the largest, widest, and with the largest offer in its history.More info

The championship will take place at Host Milano on October 21 and 22. More info

The Silikomart classroom proposes a total of 27 pastry courses taught by 19 acclaimed chefs worldwide for the last four months of the year.More info

The French chef, who succeeds Gabriel Paillasson, will perpetuate the values that characterize the competition.More info

This pastry chef, who works at the Maison Lenòtre as assistant to the creative director, Guy Krenzer, is one of the most experienced professionals who has obtained the MOF title.More info

This center opens in Beirut on October 15, a center aimed at lovers of pastry, bakery, chocolate, and ice cream.More info

The researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.More info

The Argentinian Rodrigo Córdoba is the creator of this machine that offers freshly baked pastry in few minutes.More info

The Ukrainian chef is the Brand pastry chef for two new cafés.More info

Jacquy Pfeiffer has been one of the guests of the last convention of the American Culinary Federation, an opportunity he took to share his vision of pastry with the attendeesMore info

Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.More info

A small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.More info

From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
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We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.More info

Barcelona has a new multi-space that combines school and shop. A project that is raising expectations not only for its innovative and risky interior design, but also for its product offering with the Ortuño seal.More info

Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info

Preparations for the 25th edition of the fair that promises significant developments begin.More info

The qualifying round will be held next October and will decide which North American candidate passes to the grand international final of the competition.More info

The competition, open to professionals under the age of 23, will be held in November at the Salon du Chocolat in Paris.More info

The chefs will receive their awards next September in Russia at the 2019 UIBC Congress.More info

The young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside. More info

The Italian chef joins the Salon along with more than 20 renowned pastry chefs from all over the world to offer not only workshops and ideas, but also a vision of the future.More info

The company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.More info

The French chef has searched for the best seasonal fruits from around the world to create eleven beautiful cakes.More info

The biennial fair, which will celebrate its 17th edition this October, will host a score of attractive competitions.More info

Seven Italian pastry chefs get their pass to the final of the Panettone World Cup where they will face off against 13 other Spanish, French, and Swiss professionals, among other nationalities.More info

According to Dr. Ramon Estruch, the high content of polyphenols in cocoa have antioxidant and anti-inflammatory effects on the body.More info

These four great French pastry chefs will present their signature pâtisserie in London during the months of July and AugustMore info

The Spanish master pastry chef continues to surprise with initiatives such as this competition which is open to professionals over the age of 18 from all over the world.More info

Originally from Busan (South Korea), she is the young pastry chef at Jungsik New York, a two-Michelin-star restaurant that is a must for lovers of contemporary and creative Korean cuisine. Her mission: to make people happy with her desserts.More info

Paris will host the next European elimination of the Coupe du Monde de la Pâtisserie.More info

What makes us feel such intense emotions every new So Good? It is the names and surnames of each collaborator, it is the talent that shines on each page of the magazineMore info

The center, located in Barcelona (Spain) and directed by Hans Ovando and Elena Adell, begins its journey with an attractive international summer pastry course.More info

Highly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.More info

After an official presentation in Spain, the Dutch chef has started an extensive tour to present his first book. The first stop was this Romanian school.More info

The world of pastry will focus all its attention on the next edition of this event with a space of 2,500 m2 and an all-new Cake Time.More info

On the occasion of this anniversary, the benchmark brand in modern cocktails has prepared attractive and innovative activities.More info

It will take place in Lugano (Switzerland) on November 8, 9 and 10 and will have participants from Switzerland, Italy, Spain, France, and other countries to be confirmed.More info

In “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complementsMore info

Winterspring, claiming this Nordic look, with typical products from the Danish landscape and traditional techniques, interesting savory touches are introduced to the dessert and a fine and colorful presentation, without artifice. More info

With a premium of 2.8% on the price of cocoa, the most dangerous children’s tasks could be eliminated.More info

The chef at the head of the dessert station at Alain Ducasse Restaurant joins the select group of laureates, among which are Cédric Grolet, Dominique Ansel, and Pierre Hermé.More info

This pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 editionMore info

The pastry chef of this French-inspired bistro style restaurant, located in Berkeley (California), offers a menu filled with local, organic, and seasonal products.
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The president of the MOF 2018 Jury, who is very satisfied with the high level of the latest edition, reminds us that to participate in the competition it is necessary to be very well prepared and have a strong desire to make the effort.More info

From January 11 to 14, the Salon will offer new activities that reflect the constant reinvention experienced by the pastry-bakery sector.More info

The three countries have won the European International Selection and will participate in the Coupe du Monde, which will take place in Europain.More info

His time at the Ecole National Superieur de la Pâtissèrie (ENSP) as an international teacher opened the doors of teaching and pedagogy in front of him. A dream that also gave Richard Hawke the opportunity to enrich himself from workingMore info

Five pastry chefs join the distinguished family of professionals who have the title of Meilleur Ouvrier de France.More info

An elegant approach and respect for the product has made Yoon, Head Chef and Founder of Stick With Me Sweets, become one of the finest chocolatiers in the city of New York.More info

Enric Rovira, Stéphanie Aubriot, Olivier Bajard, and Pierre Hermé are some of the leading chefs of the sixth edition of the congress.More info

Interested pastry chefs, ice cream makers, and chocolatiers must submit their application before September 30.More info

The meeting, under the leadership of Richard Sève, Sébastien Bouillet, and Jean-Paul Pignol, was dedicated to market pastry.More info

Recognized and awarded pastry chefs will choose the candidate who will represent North America in the final scheduled for Singapore in 2020.More info

His childhood was spent in a rural environment, coming from a farmers’ family working in the cultivation and development of milk, wheat and beet, raw materials which are all fundamental for pastry. Pascal De Deyne felt his ‘trade calling’ atMore info

The owner of Willa Jean (New Orleans) and the head baker of Publican Quality Bread Chicago have been recognized in the pastry and bakery category, respectively, in the latest James Beard Awards.More info

The origin of La Maison goes back to Paris 42 years ago. It currently has 44 stores in seven countries and maintains the spirit of “haute couture” chocolate that its founder imposed.More info

Ansel has created a new New York City-inspired Pretzel Mousse Cake for the occasionMore info

The jury unanimously chose the hazelnuts and sudachi macaron with passionfruit heart by Adrien Blenet.More info

The festival will bring together popular pastry chefs such as Conticini, Menguy, Michalak, and members of Relais Desserts.More info

The meeting, presided over by Pierre Hermé, will host more than 100 master classes, more than 40 courses, and seven gourmand spaces.More info

He embodies better than anyone an idea of patisserie that, little by little and fortunately, is catching on. It is that idea of the freshly made, natural and fresh, with the seasons and their products as a guide. A patisserieMore info

The book, available in French and English, is a manual on chocolate decorations and bonbons.More info

The pastry chef joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.More info

The restaurant Mil, with views of the ancient ruins of Moray (Peru), focuses on ancestral native cuisines with ingredients grown in different altitudes of the Andes. Its cuisine chef explains the creation process for new dishes.More info

June 30 is the deadline for the submission of applications.More info

The competition reaches its 45th anniversary with the feeling of continuing to gather the best talents in FranceMore info

In Jérémie Runel’s hands, eggs are turned into small delicacies with almond, mango, and Madagascan vanilla flavors.More info

La Pasticceria Bompiani pays tribute to modern fashion designers in April with a very sweet exhibition.More info

With this agreement, the Belgian firm will be able to offer a wider range of decorations for cakes.More info

The Italian pastry chef of Ristorante Luca Fantin in Tokyo is known for creating evocative desserts full of surprises when tastedMore info

The French chef will present three of his iconic fruit pastries: le citron, la fraise, and la noitte.More info

Jérôme de Oliveira, Julien Álvarez, Quentin Bailly, and Etienne Leroy will give exclusive training sessions from April 28 to May 1.More info

Masks, children’s games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.More info

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

The Dutch chef sets off on a tour, beginning in Romania and finishing in China, to promote his first book.
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In this classroom, chocolate culture is available to professionals in the sector to encourage the exchange of skills and nurture the creativity of pastry art.More info

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

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

Teamwork,communication, confidence, effort, compromise, and time are some of the aspects that led Malaysia to win the last edition of the Coupe du Monde de la Pâtisserie. More info

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

With the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info

As a member of the International Organization Committee of the Coupe del Monde de la Pâtisserie, Gay tells us the keys to the present and future of this ambitious competition.More info

Frank Haasnoot, Nicolas Haelewyn, Marike van Beurden, Karim Bourgi, Bedros Kabranian, Martin Diez, and Hans Ovando will give master classes at one of the TOP schools in Romania.More info

The captain of the Spanish Team who were runner-ups of the 2016 Ice Cream World Cup debuts in the publishing world with a book that goes in search of the synergies of ice cream. Thus, Más is the gateway to the multiple possible combinations between ice cream and its complements. The date of the official launch is February 27.More info

The Bean to Bar was new to Lisa before joining as Executive Pastry Chef at Dandelion Chocolate and accepting the challenge of developing a customized line of pastry products with the company’s chocolate.More info

Wang Sen opens its outstanding school facilities, Top Chef Union, among them and let us discover how important are for them the artistic side of the pastry and bakery craftMore info

The chef throws light on a wide area of work that is in the convergence between ice cream and pastry. An innovative seminar organized in Athens by Gastronomy Essentials.More info

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

Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without moldsMore info

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

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

With 30 years of history behind it, the competition shows that it is still capable of surprising us both in the candidates who opt for the win and in some of the creations that had to be madeMore info

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

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

La victoria tiene un significado especial para Italia y el delegado del equipo, Davide Malizia, por conseguir adelantar a Japón en el palmarés de la competiciónMore info

For the first time in the competition, the participants will have to present a 100% vegan plated dessert and an imposed theme which will be “Nature, Flora and Fauna”.More info

Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel’s school in 2019.More info

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

‘Nowadays everything seems to have to be done very quickly, and due to that, important steps can be neglected during the kneading, fermentation or cooking,’ This is how Johan Martin expressed herself in the interview that we included in soMore info

The Parisian chef, who has had an interesting culinary career in places like Wellington, Kiev, Dubai, Moscow, Bermuda, and France, is the executive pastry chef of the Mandarin Oriental Hotel since 2017. More info

Chocolate Nation, a museum that is about to open its doors in the city, occupies more than 4,000 m2 and counts on Barry Callebaut as a collaborator.More info

In its nineteenth edition, the fair will have a wider offer thanks to an additional 10,000 m2 room and promises to surpass its already astronomical figuresMore info

Yann Couvreur, Ramon Morató, and Davide Comaschi share their latest works and research alongside other chefs who celebrate the tenth anniversary of the magazine with their creativityMore info

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

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

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

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

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

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

Jérémie Runel strays from the classic format of the Christmas bûches and bets on using the fir tree and origami. An interesting twist in of the most active creative factories in France.More info

Elias Laderach nos cuenta algunas de las claves de su contundente victoria en la última edición del World Chocolate Masters. Aunque se impuso con autoridad, tuvo algún momento durante la competición muy delicado. ¡No os perdáis su historia!More info

Candidates from Australia, China, Croatia, the Philippines, France, India, Italy, Russia, Singapore, Slovenia, and Taiwan will participate in the fifth edition of this competition.More info

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

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

The bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.More info

What would it be like to spend a week in the workshop of this French chef’s delicious pastry shop? Find out in the book, A Week with Yann Duytsche.More info