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

Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.More info

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

Yun Eunyoung expands her master book series with this volume that includes more than 40 recipes and is available at Books For Chefs.
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With more than 40 recipe ideas, this book by Ireks is a must-read for anyone looking to give their breads a unique touch.More info

The prestigious championship dedicated to chocolate has opened registrations for its next edition. National and regional teams start in 2024.More info

Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info

Trained at Le Cordon Bleu Paris, she has undoubtedly contributed to the success of Julien Royer’s restaurant Odette (Singapore) in recent years.More info

Books For Chefs brings together two great books by the Danish chef in a single hardcover book.More info

Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info

Each team must execute a classic Italian panettone, a dark chocolate panettone, and an innovative savory one.More info

The Organization ensures that 90% of growers do not have access to enough food and basic necessities.More info

In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info

Available in our Books For Chefs online store, it contains more than 100 recipes with step-by-step explanations and photos, tips, serving ideas, and tips for preserving.More info

In the book Know Cocoa, the producer shares its knowledge of the infinite possibilities of this ingredient.More info

The new book, Mini by Xavi Donnay, leads the sales ranking.More info

Frédéric Bau presents an unusual exhibition in the Thorigny-Le Marais space.More info

The classic petit four specialties are revisited and modernized with the author’s personal seal, which demonstrates the great potential of this type of product for all kinds of current realities.More info

Xavi Donnay, Antonio Bachour, Yohan Ferrant, Ramón Morató, Eric Ortuño, and Paco Torreblanca need no introduction. Do you know the latest releases from our online bookstore signed by these authors?More info

After 450 tests, Cacao Barry presents a new book, available in English at Books For Chefs.
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Eunji Lee, Antonio Bachour, Oriol Balaguer, and Toni Rodríguez are some of the guest teachers.More info

Reading is necessary to broaden knowledge and be inspired by any trade, especially that of pastry chef. Here are titles that cannot be missing in a workshop.More info

The candidates developed two desserts, one of them around the theme “authenticity”.More info

The French chocolate maker hosted a party with over 250 guests at the iconic Les Halls des Lumieres.More info

The goal of the French chef at Four Seasons Madrid is to build proposals capable of combining the local, tradition and modernity, all without losing sight of the fact that they are ‘crowd-pleaser’ products.More info

The fair, which will be held in October, will be a reflection of the formats and technologies that are prevailing in the sector.More info

The exotic fruits and vegetable character work together to give a unique and renewed personality to these two incorporations of the French pastry chef.More info

The Fair returns in October with interesting news.More info

The acclaimed Korean pastry chef opened her own dessert pastry boutique, Lysée, in New York in 2022.More info

Columbia University engineers believe multilayered 3D printing can help control the amount of nutrients and improve food safety.More info

Andrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining conceptsMore info

In this book, the acclaimed chocolatier shows his teaching vocation with numerous illustrated step-by-step tips.More info

The MOF has wanted to share a lot of practical information in his first book.More info

As a new member of the team, the Italian chef will lead professional classes, demonstrations, and workshops, as well as one-on-one consultations.More info

Available at Books For Chefs in French, it includes more than 80 sweet and savory creations.More info

From bees that remind us of the need to take care of the planet to spectacular bouquets of flowers. The great pastry chefs surprise again with pieces that look like works of art.More info

The fair continues to establish itself as a great showcase for the Middle East.More info

This establishment is a departure from the other projects that the chef has in Florida and reflects the evolution of his career.More info

Benjamin Lee has created a new menu of cakes and baked goods that is the result of many months of recipe trials and development.More info

In SUGOI, the acclaimed chocolatier has been producing handmade and hand-painted treats that have people exclaiming, “Oh, wow!”More info

The renowned chef’s first book is available in French at Books For Chefs.More info

Saint-Honoré, fraisiers, babás… up to 48 recipes from the maison with the personal touch of Jeffrey Cagnes, are included in the Livre de Pâtisserie Stohrer, available at Books For Chefs.More info

Although at the moment this list focuses more on Europe, there are also countries from North America, Latin America, England, and Asia.More info

This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info

Valentine’s Day is here and chefs go for hearts, but with an innovative touch. Long live love!More info

Franken-cheese, black spots, and water type are some of the things we can experiment with when entering the exciting world of pizza with this impressive book by Francisco Migoya and Nathan Myhrvold.
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This highly specialized international training will start in July.More info

In so good.. 29, we have interviewed great professionals with different profiles and origins to delve into practices that reduce environmental impacts. More info

As executive pastry chef of Burj Al Arab Hotel, his mission is to bring his personality to his culinary creations for elite clientele.More info

The Fair gathered more than 1,000 brands and visitors from 155 countries.More info

The pandemic is now but a memory for a fair that has convinced exhibitors and visitors.More info

The Japanese pastry chef Yui Tateyama came in second place, and the Indian chef Eureka Araujo came in third.More info

Anthony Hart is not only one of the best pastry chefs in Australia today, but also holds a Bachelor of Arts degree in Photography from the Royal Melbourne Institute of TechnologyMore info

The pastry chef will organize the third edition of the Luxury Pastry around the World eventMore info

In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info

With more than 3,000 m2, the center aspires to become a training benchmark in Southeast Asia.More info

From the first sketches to the technical limitations, this book shows everything that goes behind a pastry creation.More info

The country, which had won the silver medal during the last five editions, has prevailed with a work based on the wind.More info

According to research, chocolate is irresistible to most people because of the film of fat it releases when it comes into contact with the tongue.More info

The fair will celebrate its 44th edition at the end of January in Rimini.More info

At her patisserie in Hong Kong, chef Asuka Matsubara displays skills gained in top pastry kitchens in Paris and Japan.More info

Among the many things that do define so good magazine, we could highlight the magnificent photos of the no less magnificent pastry creations, the novel recipes or the innovative techniques.More info

In a week, a new and long-awaited edition will be held at Sirha Lyon.More info

Along with afternoon tea, the Executive Pastry Chef at the Four Seasons Hotel at Tokyo Otemachi’s “pa-fe,” or parfait, has quickly gone viral.

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The author of the book Evolution teaches how to give this praliné individual a contemporary feel and showcase an airy, light version.More info

You don’t have to be an ecologist and a conservation fanatic to realize that it is necessary to change our practices, habits, and behaviors when it comes to the environment, and even more so when carrying out an activity that is directly nourished by Nature such as pastry makingMore info

Kate Reid, the owner of Lune Croissanterie, debuts in the publishing world with a book in English and available at Books For Chefs.More info

The publishing releases of Books For Chefs continue to arouse great expectations, as well as the recipe section that is consolidated as the most visited.More info

The pastry chef nods at a popular sculpture by François Pompon.More info

Montagne is working hard on a new and exciting project, an ice cream & chocolate shop in which he will implement simple combinations so as to not get lost in the tasting, and an unwavering pursuit of pleasure.More info

With Venetian reminiscences, savory, in a cruffin version… Who said that this traditional specialty cannot be updated with great success?More info

The French manufacturer will embark on a full-scale trial of carbon-free shipping with Grain de Sail.More info

The agricultural communities of regions such as Vinces, Pacto, and Tucurucha are the starting point of a work to enhance the entire production chain carried out by República del Cacao and that we were able to verify firsthand.More info

The duo, from Restaurant Le Comptoir De l’Eau Vive, met all scoring criteria: taste, visual appearance, pairing, and presentation.More info

In this book, available at Books For Chefs, Sarah Amouyal and Emmanuel Murat share their passion for babka and other delicacies.More info

It is difficult to do more things in such a short time. At just 30 years old, Maxime Maniez knows what it is like to work in bakery, pâtisserie and chocolaterie and even manage a team of 20 people in a large hotel in Shanghai and be the Executive Pastry Chef of Yannick Alleno in Seoul.More info

A snack tastes saltier when served in a red or blue bowl, according to researchers at the University of Portsmouth.More info

Its founder and director Vincent Bourdin takes stock of this consolidated and renowned competition.
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Green bean to bar Chocolate, OmNom, Dandelion, Barcelona Chocolate Company, Scharffen Berger, and Cuna De Piedra are some of the winners.More info

The content reader places us in position number 2 based on aspects such as traffic, social media followers, domain authority, and freshness.More info

For Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info

To make the legacy and process of making the most popular bread in France known, the platform presents its first digital exhibition dedicated to French gastronomy.More info

Vanessa Zibi presents Ashkenazi, Sephardic, and Israeli cooking in this book available in French at Books For Chefs.More info

The popular chef gives us the keys to his new book, published by Grupo Vilbo, which goes on sale on November 25.More info

The 11 participating teams had to create ice sculptures around the theme, “Fantastic Creatures”.
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Reduced prices, signed books, and much more from November 25 to 28.More info

This 2022, the renowned chefs have launched books that are going to be on everyone’s lips.More info

This pastry chef, from the restaurant Nuema (Quito), uses Ecuador’s biodiversity to create avant-garde desserts.More info

In Bake & Pastry, attendees will be able to acquire knowledge in fermentation and other baking techniques.More info

The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info

Attard has beaten eight other contestants in this new competition organized by the Confédération des Chocolatiers Confiseurs.More info

The event, organized by Rémy Cointreau Gastronomy, is open to hotel and restaurant professionals working in Benelux.More info

The book, published by Grupo Vilbo and available at Books For Chefs, shows his pastry through five themed buffets.More info

This whipped cream proposal uses lactic acid bacteria, making it less caloric and more sustainable. More info

Giuseppe Mascolo and Annibale Memmolo were proclaimed winners of the traditional and chocolate categories, respectively.More info

During the five days of the event, attendees were able to enjoy a complete program of conferences, masterclasses, competitions, and fashion shows.More info

The book, available in English at Books For Chefs, contains more than 200 recipes.More info

Far from linking vegan pastry to a healthier diet, Toni Rodríguez wants to openly compete with conventional pastry in terms of sweetness and gastronomic pleasure.More info

Japan and Malaysia completed the podium of the competition, held at the Salon du Chocolat in Paris.More info

The Spanish contestant was not only the best scored but was also well-deserving of a large number of special awards (public, press, artistic figures)More info

Provence, Paris, and Venice are some of the places that you will be able to savor through our traditional ranking of Christmas logs.More info

South Korea and Chinese Taipei came in second and third place, and, therefore, get a direct pass to the World Cup of Pastry.More info

Nina Métayer, Maxime Frédéric, Nicolas Multon, and Marion Goettle are the protagonists of this documentary series.More info

The fairs, which will take place in April, will delve into aspects such as logistics, digitization, or supply chains.More info

In his first book, Eric Ortuño not only remembers the most classic tea pastries, but he also presents them while maintaining their original essence.More info

His pastry comes to life thanks to the hyperrealism and artistic sense of his works. Welcome to the animated world of Monsieur Galtier at so good #28.More info

The tireless chef surprises with new projects that will surely cause a stirMore info

In his first book, Yohan Ferrant delves into monococum, negrillo, or Florencio Aurora, among other interesting flours.More info

After four years of legal battle, the German supermarket chain will not be able to sell its chocolate bunnies due to their close resemblance to those of the Swiss brand.More info

From October 14, you can taste a limited-edition cake that includes Black Sesame and Coconut Soy Milk Cake.More info

The fair is held by Messe Stuttgart Ares, which is also the organizer of Ibaktech Istanbul.More info

The Barbara Decor brand has just launched its catalog number 6 which presents more than 50 new chocolate decoration designs. More info

Exhibitors have described it as the best edition to connect with international buyers.More info

At the pastry level, the fair will host Pastry Queen and the junior championship, among other competitions.More info

The executive pastry chef of Brix Desserts assures that Dubai is in a culinary revolution and defends that the flavor of a dish has to taste like its main ingredient.More info

The book has become a Books For Chefs bestseller.More info

Mauritius and Tunisia came in second and third place respectively.More info

From its headquarters in the south of Barcelona, Jordi Bordas Innovative Pastry Education has become one of the most solid references when it comes to pastry formulation, innovation and the ability to adapt products to all kinds of realities. More info

The acclaimed chef had already received this recognition in 2018.More info

The other Japanese chef, Keita Tanaka, came in second place and the French chef Romain Bert came in thirdMore info

One of the great figures of French pastry, located in Metz, has departed at only 53 years of ageMore info

In the pages of this new book, available at Books For Chefs, professionals will find recipes for a wide assortment of bakery and pastry products accompanied by advice and reflections on this great profession.More info

Starting this September, Paris has a new establishment dedicated to biscuits with intense flavors and reduced sugar.More info

The company prepares training sessions with outstanding professionals for the months of October and November.More info

The Assistant Director of Culinary Studies of the Indian School of Hospitality reveals details about the reality and level of pastry in India.More info

With his amazing work done in Cheval Blanc’s culinary spaces, described as “poetry”, Maxime Frédéric is one of the latest phenomena in the Parisian pastry scene. More info

In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.More info

Ju Chamalo opened an Instagram account in the midst of confinement to give free rein to his great passion – flan. Time after, a work was born with more than 50 recipes.More info

Martín Lippo, Vincent Guerlais, and Richard Hawke are some of the professionals who will participate in the event.More info

The chef uses only non-GMO organic soybeans to create this collection.
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While always paying homage to the traditions of French pastry handed down from generation to generation, Kombu’s world is being updated daily by integrating his Japanese identity and inspiration from other industries.More info

The renowned pastry chef opens a Lebanese restaurant, a patisserie, and a bistro at the luxury hotel Camino Real in Mérida.More info

To reward the winners of the 2022 edition of “Le Meilleur Pâtissier – Les Professionnels”, the pastry chef Pierre Hermé -judge of the competition- and the M6 ​​production team have offered them the performance of one of the emblematic creationsMore info

A good cultural background, admiration for the architectural richness of his beloved Athens, and a repertoire of cakes according to the modern space that he has developed, this is how to best describe the pastry of this “Pastritect”.More info

Bread goes beyond bakeries to become the protagonist in these films.More info

The chocolate company integrates its different work on sustainability and collaboration with the communities of origin in a report reflecting the results obtained in each of the aspects addressedMore info

Two months before its celebration, the great chocolate event announces an attractive program.More info

After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info

The theme of the 2022 edition is Naturalité.More info

In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info

The owner of the dessert restaurant, Coda, in Berlin, adds a new recognition to his illustrious career.More info

Gastrocultura Mediterránea and i+Desserts explore the applications of pectinase, invertase, and amylase, three enzymes with great potential in sweet cuisine.More info

The fair, which will be held from October 15 to 19, will feature the figure of renowned chef Mauro Colagreco as its sponsor.More info

The United States and Argentina completed the podium.More info

As we have been observing, the oven has completely beaten the freezer in the vast majority of pastry establishments around the world.More info

According to the Puratos Taste Tomorrow report, 35% of Europeans buy these products at least once a week, and 30% in the rest of the world.More info

Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.More info

Its brand has been consolidating over the decades in what could be defined as an idyll with its own customers, who have fallen in love with its repertoire of bread, pastries and cakes, including its fantastic wedding cakes.More info

Aurélie Thérond gathers 60 recipes without these four basic confectionery ingredients in her book, Je veux faire un gâteau mais je n’ai pas…More info

Amaury Guichon, along with Kirsten Tibballs, Yusuke Matsushita, and Sachi Takagi will all ensure transparent and fair judging.More info

In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info

Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info

Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.More info

The expansion includes new laboratories and classrooms, as well as student apartments.More info

Just one year after its release, the chef’s second book has achieved Bronze for the design developed by Zoo Studio.More info

The pastry chef will help to respond to an evolving fine dining sceneMore info

As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info

In 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

In his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.More info

For the first time, the competition will also host teams from North America.More info

Available in our online bookstore Books For Chefs, it is a book that wants to break established myths about pastry.More info

The pastry chef presents a version of the rose cake that Messisburg created for Isabella d’Este’s wedding.More info

In his award-winning book Paco Torreblanca, the renowned chef dedicates a chapter to this essential ingredient in pastry.More info

The 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

One 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

Researchers 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

Luis Biasetto was the ambassador of the event.More info

Available in English at Books For Chefs, the book incorporates 15 original recipesMore info

Paco 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

In Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.More info

Passionate 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

In 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

Pink 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

The pastry chef of the restaurant Ocean has been one of the winners of the Golden Ticket for the book by Ramon Morató.More info

From May through October, the school will host six sessions that will be streamed via Zoom.More info

Struggle, 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

The oil derived from microalgae contains more polyunsaturated fatty acids and mitigates the impact on the environment.More info

The Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.More info

The 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

Shortbread, 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

The candidates thrilled the jury with very personal creations inspired by the theme, “self-expression”.More info

The company launches an Instagram competition for chefs, pastry chefs, ice cream makers, and mixologists, valid until May 27.More info

EVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.More info

While 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

The 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

The Singaporean pastry chef concocts dreamy creations at restaurant Cloudstreet, which blends Sri Lankan and Australian cuisine.More info

Available in French at Books For Chefs, it proposes fifty flan recipes, from traditional to fruity, and shares practical tips.More info

Eggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar… The Easter campaign is full of creativity once again.More info

The chef has become the great ambassador of Vladivostok in the world, thanks to his establishment named Vspyshka.More info

Attendance was reduced by 25% compared to 2020.More info

The Terroirs de France collection proposes pairings of chocolate with champagne and cognac, among other drinks.More info

Discover Eric Ortuño’s book from the perspective of some of the most iconic biscuits from 14 countries.More info

At Lab Sucré, she ‘hybridizes’ her dual Argentinean and Korean culture with her training in Europe and Asia. More info

The 43rd edition, which was initially scheduled for January, will finally take place in March.More info

On 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

In 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

In the next edition, visitors will find answers to the main current issues in the bakery sector.More info

What 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

The chef once again resorts to the fox, his alter ego, to create a piece with the coconut as the protagonist.More info

In 2022, the brand reaffirms its ambitions in terms of innovation, service, and social and environmental responsibility.More info

Anyone 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

This chef born in the Emirates is the winner of an award that now looks towards this part of the worldMore info

All of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own styleMore info

Available in French in our Books For Chefs online store, the book proposes creations for all moments that invite gourmand pleasure.More info

The pastry chef at the Ritz Paris Le Comptoir has used high-quality chocolate to make this piece with a surprise inside.More info

The illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.More info

We reflect on the role of creativity in pastry that is sometimes overused.More info

Does 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

Denmark, Sweden, and the United Kingdom will fight it out on March 28 within the framework of Sirha Europain.More info

The European Union has just published the regulation that will come into effect on February 7.More info

Galician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manualMore info

After 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

The 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

A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info

Award-winning British chef Simon Rogan is the driving force behind this establishment that has a very eco-friendly spirit.More info

Eight 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

The spike in cases of the pandemic has pushed the fair to delay its dates, as Intergastra and Sigep have recently done.More info

The negative evolution of the pandemic forces the organization to postpone dates.More info

Our site continues to consolidate itself as a reference point with an increase in new users.More info

The pastry chef at Shangri-La Paris proposes a Christmas log shaped like a honey spoon and a wavy galette.More info

Chocolate 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

The MOF once again with five impressive bûches or Christmas logs.More info

From January 22 to 26, the 43rd edition of the historic show will be held in Rimini.More info

Des Gâteaux & des Saisons is available in French at Books For Chefs.More info

This year Grupo Nutresa, to which Cordillera belongs, has presented a superior performance in twelve sustainable practices.More info

The 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

Both chefs has joined talent, pastry skills and sense of humor to bring out a very unique repertoire of mouth watering pastriesMore info

After 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

Available at Books For Chefs in English, this book is full of knowledge and techniques to offer the best experience to guests.More info

Photos: 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

Among the novelties, the Fair will present a new snacking space.More info

The first season will premiere on November 26 on Netflix.More info

At 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

The jury, chaired by Jordi Bordas, awarded the first prize to Chantal Aubisse for her macaron, Autor d ‘un café.More info

The new and essential book by the director of l’Ecole Internationale de Boulangerie is available at Books For Chefs.More info

The chef has set out to plant 1,000 cacao trees across the country.More info

The 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

Inverse 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

It 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

Rasmus 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

There were many other countries represented in the competition but were not able to get on the podium.More info

The center has scheduled 19 classes from March to October for professionals to develop their skills, confidence, and network.More info

In 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

This volume, available at Books For Chefs, is the first dolci-centric book included in the popular The Silver Spoon series.More info

Breads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.More info

The fair hosted outstanding pastry competitions dedicated to panettone and tiramisu.
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The president of the Accademia Maestri Pasticcieri Italiani was excited and happy about this victory.
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The 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

The 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

The establishment, designed by Eccentric, expresses the craftsmanship of this bakery.More info

Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.More info

In his book, Gourmandise Raisonnée, available at Books For Chefs, the popular chef provides tasty, light, and healthy recipes.More info

Following the success of the first edition, a new iba.Connecting Experts will take place from October 25 to 28. More info

The first professional pastry book by Richard Hawke arrives at Books For Chefs in a bilingual version (English and French).More info

Widely used as a coloring in fine pastry, ice cream, and confectionery, it was already banned in France in 2020.More info

Butter Love & Hardwork celebrates Halloween with chocolate hand-painted doll heads with candy corn-inspired sweets inside.More info

Eco-responsibility has marked the theme of the competition this year.More info

This year, the pastry chef Jérémy del Val proposes a bonbon Noel, including an artistic advent calendar.More info

The trial, carried out at Seoul National University, directly links increased Blautia obeum bacteria with improved mood.More info

There 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

In 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

The competitors from Japan, Poland, the Middle East, and Belgium who will face each other in the final in Paris are now known.More info

The president of the Coupe du Monde Italy team reveals the secrets of the Italian victory in Lyon 2021.More info

Oriol 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

In 11 days this ambitious initiative for pastry chefs of all levels begins.More info

The grand finale will take place on October 5 and 6 in Canteleu.More info

The European qualifier of the Coupe de Monde de la Pâtisserie wants to recover the stage at Europain SirhaMore info

The 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

The book, which is having great sales success, can be found at our online store, Books For Chefs.More info

A one to watch chef who knows both Easter and Western pastry cultures and who is becoming more and more popular these daysMore info

Four 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

The emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie More info

Herbs 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

Milan 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

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info

A phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professionalMore info

A great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinventedMore info

After 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

Salt Budapest looks towards Hungary culinary tradition, especially from the countryside to offer a unique and modern cuisine, including bread and dessertsMore info

Only 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

The 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

Ants, blood, tongue … discover six desserts from the most controversial restaurant on the current Nordic scene, Rasmus Munk’s The AlchemistMore info

Entremets 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

More 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

Located 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

Through 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

Brushes, 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

The name of the place is a play on similar words and also, according to its promoters, “both a warning and a challenge”More info

Twenty-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

A 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

The 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

The 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

The 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

Japonisme 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

Great 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

Each of the books focuses on a stage in his career, showing the modernizing role he has had within French pastry More info

In this edition, chaired by Pierre Hermé, colourants such as titanium dioxide and glitter
will be banned.More info

Invasive 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

Both chefs have designed this balanced proposal of powerful flavors and great technique together. More info

The company has been included as a success story on the global One Planet platform.More info

We share some titles that have recently been added to Books For Chefs and that are a source of inspiration for self-improvementMore info

Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.More info

The chef has devised this range of sweet soaps for Mother’s Day.More info

The fair believes that healthy foods and advanced machinery are part of the future of sweet cuisine.More info

One 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

The latest and long-awaited release by Nathan Myhrvold and Francisco Migoya can be pre-ordered now.More info

Cuzco 80 chocolates and Oh la vache! Morropón Milk 60% have been proclaimed the Best in competition.More info

The intimate and informal book, signed by chef agent Hélène Luzin, is available in French in Books For Chefs.More info

This 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

For the company, 2021 is a year of great innovations aimed at continuing to demonstrate its know-how and its commitment to sustainability.More info

It was banned in France in 2020 and is now considered an unsafe additive by the European Food Safety Authority.More info

During the next few weeks, the company has prepared masterclasses via Zoom and with simultaneous English-Spanish translation with these three renowned chefs.More info

More 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

In its next edition, the competition organized by the International Federation of Pastry, Gelato and Chocolate includes a gluten-free category.More info

Amazing testimony of the Head of the R&D Department of José Andrés Think Food GroupMore info

Attendees will be able to follow the event through a technological platform on June 8, 9, and 10.More info

The regional qualifying rounds of the competition to be decided in October have already begun.More info

Jérémy del Val and Tal Spiegel have created two cakes from the iconic Montante Vinyl from the French shoe brand.More info

The well-known chef shows interesting versions of popular cakes in his book, Radix.More info

Eunyoung 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

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 and from May 17 to 19More 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 #24