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

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

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

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

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

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

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