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

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

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

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

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

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

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

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

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

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

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

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