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A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

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

60 creations by Antonio Bachour

October 8, 2013 | 2

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

Sam Aisbett: “I want my food to not be confined by trends or geographical boundaries”

December 13, 2018 |

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

L’École Valrhona Brooklyn prepares a modern and inspiring training program for 2019

December 13, 2018 |

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

Tailor made Christmas ice cream bûche by David Wesmael in La Glacerie

December 11, 2018 |

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

Dolç par Yann Duytsche. An in-depth look of a gastronomic pastry shop

December 5, 2018 |

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

15 proposals for a crunchy and gourmand Christmas

November 30, 2018 |

A selection of spectacular Christmas pieces that this year can be found in prestigious pâtisseries, and not just in France.More info

The ‘street cake’ popsicle comes to Une Glace à Paris with a bang

November 27, 2018 |

The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.More info

Nineteen international pastry chefs have participated in the Asia Pastry Forum 2018

November 27, 2018 |

Martin Lippo, Vincent Guerlais, Emmanuele Forcone, and Johan Martin are some of the pastry chefs who have participated in this great event.More info

Soma and Ommon head the International Chocolate Awards 2018

November 21, 2018 |

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

Four gold medal artisan panettones

November 21, 2018 |

We take a tour of this traditional Italian sweet through four expert Spanish pastry chefs in its preparation: Paco Torreblanca, Yann Duytsche, Oriol Balaguer, and Daniel ÁlvarezMore info

Martin Coertjens: “There is no evolution without challenges”

November 20, 2018 |

After a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserieMore info

Pascal Cialdella: “my pastries don’t look too complicated, but come with an element of surprise”

November 15, 2018 |

The Executive Pastry chef of The Peninsula Tokyo likes to work with local seasonal ingredients to create his luxury artisanal creations.More info

Albert Adrià opens Cakes & Bubbles in London

November 13, 2018 |

The restaurant, inspired by La Dolça at his restaurant Tickets, is dedicated to sweet cuisine.More info

The Salon du Chocolat formula continues working

November 13, 2018 |

The last edition of the fair gathered 110,000 visitors, more than 500 participants from 60 countries, ambitious competitions, and more than 50 demonstrations by great chefs.More info

The show must go on! The Swiss chef Elias Läderach wins World Chocolate Masters 2018

November 9, 2018 |

Three high-voltage days in which we have been able to appreciate a lot of talent and emotions interspersed in a competition that the Swiss chocolatier virtuoso took home.More info

Cocoa has been domesticated in Central America for 3,600 years

November 7, 2018 |

A study, carried out by 18 researchers, reveals new data on the evolutionary history of the plant.More info

Keita Ishiguro knocks out in the Charles Proust 2018

November 6, 2018 |

In addition to the first prize, the Japanese pastry chef has won the People’s Prize, the Artistic Prize, and the Tasting Prize.More info

The Spanish chef Jesus Escalera wins Latin America’s Best Pastry Chef Award 2018

November 5, 2018 |

The young chef, who conquers Mexico with boundary-pushing desserts, has now received this prestigious award.More info

Sweden, Antonio Bachour’s next destination

October 31, 2018 |

The popular pastry chef, invited by Werners Gourmetservice, will offer master classes and demonstrations in Skara and StockholmMore info

Amaury Guichon and Yann Couvreur, together in Paris

October 30, 2018 |

For three days, Parisians will have the opportunity to taste two emblematic Guichon creations in one of Couvreur’s shops.More info

French patisserie is enriched with five new MOFs

October 26, 2018 |

Up to 15 finalists competed to reach the exclusive MOF Olympus, but only one third reached the top.More info

Yusuke Aoki wins the C3 2018 competition

October 23, 2018 |

A great job in the pre-dessert lead to getting ahead of the Italian candidate Ettore BeligniMore info

The semifinals of the next Concours Macaron Amateur International begin

October 22, 2018 |

The calendar of some of the 17 elimination rounds for this competition created by Guerlais is now available, four of which are outside France. More info

Irca acquires Dobla

October 15, 2018 |

The merging of both companies will strengthen Dobla’s growth capabilities and expand Irca’s geographical presence.More info

Modernist Bread will be translated into Spanish, French, and German

October 10, 2018 |

The award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.More info

Elwyn Boyles at The French Laundry. Simply Perfect

October 9, 2018 |

We enjoy some delicacies from the large pastry program of The French Laundry, from Fernch classics to avant-garde proposals thanks to his man in charge, Elwin BoylesMore info

Sylvain Constans: “I try to express what is essential of the ingredients”

October 5, 2018 |

As the Executive Pastry Chef of Alain Ducasse’s restaurant, Beige, since 2015, he is always looking to bring out the natural flavors of the ingredients without compromising their quality and nature.More info

Antonio Bachour, best pastry chef at the Best Chef Awards 2018

October 4, 2018 |

The media-friendly chef has been chosen by photographers and culinary experts.More info

David Wesmaël opens La Glacerie Paris

October 3, 2018 |

The MOF Glacier offers a new tasting experience in this artisan ice cream shop in Paris. More info

Digitalization and China’s victory mark the 24th edition of the Iba

October 2, 2018 |

More than 76,000 professional visitors have been more than satisfied with the latest edition of the fair.More info

Ice cream pastry gains prominence in the summer season of Une Glace à Paris

September 27, 2018 |

Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.More info

Bart de Gans: “My aim is to go with the new developments in pastry”

September 27, 2018 |

For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.More info

Amaury Guichon’s pastry, for the first time in New York at Dominique Ansel Bakery

September 26, 2018 |

The acclaimed French chef will present a selection of signature pastries at Ansel’s headquarters in Soho.More info

The Championnat de France du Dessert 2019 opens registration

September 26, 2018 |

Professionals and amateurs can now register for the 45th edition of this competition dedicated to plated desserts in restauration. More info

Ramon Morató proposes a new look at the ganache

September 25, 2018 |

The Catalan master presents an extensive study in which he proposes new and very interesting possibilities for artisanal chocolate at the Relais Desserts seminar. More info

Antonio Bachour and Carles Mampel, together at T Dessert in Beijing

September 21, 2018 |

Both chefs once again demonstrate that they work very well together.More info

Mathieu Kamm and Jan Proot, new members of Relais Desserts

September 20, 2018 |

Both pastry chefs have passed the Association’s rigorous admission test.More info

A storybook evening in Jean-Luc Decluzeau’s chocolate hut

September 13, 2018 |

In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.More info

The OC’OO ways at Disfrutar Restaurant

September 12, 2018 |

In the hands of these three cook genius they are also running tests that will transcend what is properly haute cuisine, thinking about the implementation of this appliance in domestic realityMore info

The 21 countries confirmed for the Coupe du Monde de la Pâtisserie 2019

September 7, 2018 |

The 30th anniversary of the most important pastry competition already has all its candidates selected and training intensively to be among the best.More info

Jean-Paul Hévin opens his sixth boutique in Paris

September 6, 2018 |

A 65 m2 place, very close to the Louvre Museum, with two different spaces: a chocolate cellar and a tasting area.More info

Van Vandy: “Cambodian cuisine is going to blow up soon”

September 5, 2018 |

Pastry Chef of the Amansara Hotel Siam Reap since 2005, she wants to make Cambodia’s gastronomy known to the whole world through classic desserts made with local ingredients, and recipes handed down from generation to generation.More info

Step by step of a sugar ear of corn décor by Frank Vollkommer

September 3, 2018 |

With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.More info

A typical Parisian café, Pierre Hermé’s latest establishment

September 3, 2018 |

Pierre Hermé will offer his latest proposal, this time centered around the table, on Beaupassage, a place full of charm and works of art

More info

Joakim Prat and Johan Martin complete the Icook training season in Italy

August 31, 2018 |

In addition to the intensive quarterly course, the school invites these two international chefs to carry out a masterclass More info

Gellan gum applied to heat-resistant gelatins in bakery

August 29, 2018 |

In the book, Evolution, Jordi Puigvert explores the technical possibilities of gellan gum from the preparation of a raspberry gelatin, which is highly resistant to baking, and which is part of a cake filling.More info

Cocoa from India, the star of Marcolini’s new autumn products

August 28, 2018 |

Some plantations in the Tamil Nadul region surprised the Belgian chocolatier and inspired him to expand his range of carrés, bars, macarons, bonbons, and cakesMore info

Pastry, the protagonist of Albert Adriá’s next project

August 23, 2018 |

Albert Adrià is unstoppable. In addition to running hugely successful restaurants in the elBarri group,he continues to immerse himself in new and fascinating projects. The lastof which we have had news is the one expected to open in London inMore info

White, in the crosshairs

August 17, 2018 |

Pastry is not candy or snacks. Natural ingredients and products already offer a rich enough chromatic palette so that it is not necessary to abuse artificial colors.More info

Patrice Demers. À la minute

August 14, 2018 |

The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info

Benjamin Siwek: “In my pastry creations, I use seasonal ingredients from around the world while incorporating local produce”

August 10, 2018 |

The French executive pastry chef of The Ritz-Carlton Millenia Singapore oversees the pastry and bakery stations and menu creations for Colony, Chihuly Lounge, the Ritz-Carlton Club Lounge, the hotel banquet, and catering events.More info

Albert Adrià: “Enigma is born to seek the limits”

August 7, 2018 |

Albert Adrià’s most ambitious, and perhaps definitive restaurant, the product commands, and the taste is the main objective. More info

Culinary Art School Tijuana prepares a Master’s in Contemporary Pastry and Bakery

August 6, 2018 |

In October, the school specializing in culinary arts launches this master’s degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.More info

Antonio Bachour premieres at the Italian school iCook

August 3, 2018 |

The Puerto Rican chef continues to teach his style all over the world. One of his latest stops has been the school run by Francesca Maggio and Luca Montersino.More info

Sugar improves memory and mood in those over 60

July 30, 2018 |

A small amount of glucose can help older people work more efficiently, according to research from the University of Warwick.More info

Virtual visits to international bakeries in Iba 2018

July 26, 2018 |

How is bread made in Germany, Greece, Iceland, Austria, and the United States? In the next edition of the fair you can discover this and more without leaving Munich, with virtual reality glasses.More info

Eight great pastry chefs will decide the winner of Valrhona C3

July 25, 2018 |

Chefs from Italy, Spain, the USA, France, Sweden, Canada, and United Arab Emirates will evaluate the work of the also eight candidates.More info

Michael Pretet: “Produce is the base of a good dessert”

July 20, 2018 |

Perseverance and hard work characterize the career of young Michael Petret, pastry chef of the luxurious Landmark Mandarin Oriental in Hong Kong.More info

Dinara Kasko, the Origami cake’s molds

July 19, 2018 |

The Ukrainian architect and pastry chef has spent a great amount of time folding sheets of paper and learning the methods and principles of origami. Inspired by the beauty of lines and patterns of the folds, he has created a few models using 3Ds max and printed them on a 3D printer.More info

Ten examples of the possibilities of rhubarb in modern pastry

July 18, 2018 |

With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.More info

The Trophée Pascal Caffet for emerging talents reaches its 19th edition

July 16, 2018 |

In November, this championship that promotes the chocolate industry returns.More info

Morocco once again wins the African Pastry Cup

July 12, 2018 |

In the previous edition back in 2016, the Moroccan team had already won this competition that takes them directly to the Coupe du Monde de la Pâtisserie.More info

Gerhard Petzl and the beauty of Chocolate Crystals

July 10, 2018 |

The Austrian chef has just published a book where he unveils incredible creations with naturally formed cocoa butter crystals.More info

The filling, the bonbon, the wheat and the chaff

July 9, 2018 |

There are more and more voices that warn of the standardization of pastry and the rampant superficiality. Some begin to look towards social networks but as a way of knowing what not to do. In this context, everything that is included in the professional field becomes more relevant than ever. More info

France wants to do away with titanium dioxide

July 6, 2018 |

France wants to ban this food additive that some studies relate to colon cancer.More info

Salon du Chocolat 2018 will evoke nature

July 5, 2018 |

Master classes with more than 100 great chefs and competitions such as the World Chocolate Masters and Relais Desserts Charles Proust mark the 24th edition of the event.More info

Technique, passion, and generosity in so good #20

July 4, 2018 |

Culinary temples that exhibit their passion in their dessert offer and creativity taken to the extreme in an edition of the magazine that uses rhubarb pink as the color of the cover. More info

Desserts arrive at Chef’s Table

July 3, 2018 |

Christina Tosi, Jordi Roca, Will Goldfarb, and Corrado Assenza are the pastry chefs portrayed in the fourth season of this documentary series.More info

High-end French pastry arrives at Hangar 78 with Conticini and Michalak

July 2, 2018 |

Phillipe Conticini and Christophe Michalak have been the latest chefs to pass through the school located in Venice to share their way of understanding pastry.More info

Gianluca Fusto: “Beauty without taste is not beautiful”

June 27, 2018 |

One of the major figures of Italian patisserie talk with us about his sources of inspiration, his creative philosophy, his pastry and his last project in Milano.More info

Sigep promises a more international and innovative 40th edition

June 26, 2018 |

The fair will invest in structures, innovation, and internationality to remain the European Gelato capital and reaffirm itself as a pole of attraction of all sectors represented.More info

Cédric Grolet conquers the 50 Best as the World’s best Pastry Chef

June 25, 2018 |

The pâtissier of Le Meurice in Paris adds a new recognition to his awarded and popular career.More info

Jean-Pierre Wybauw in memoriam. A Fine Chocolatier, A Great Teacher

June 21, 2018 |

The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy. More info

Bonnefoi, Damon, and Hermé, among the winners of the Prix d’Excellence 2018

June 20, 2018 |

Relais Desserts has organized a gala dinner for the first time to celebrate its prestigious French haute patisserie awards.More info

Richard Long: “Pastry allows me to marry many elements, resulting in guests’ enjoyment”

June 18, 2018 |

Executive pastry chef of the Ritz Carlton Hong Kong for 15 years, he promotes pastry made with unique Asian ingredients and techniques. More info

Vanilla, the protagonist of Christophe Adam’s latest book

June 15, 2018 |

Creams, éclairs, entremets… The book, published by La Martinière, offers up to 40 simple and creative recipes around one of pastry’s cult products.More info

Rory Macdonald: “I try and treat sugar like you would salt in a savory meal”

June 13, 2018 |

The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.More info

Sweden wins the European Pastry Cup

June 12, 2018 |

Belgium and Switzerland came in second and third place respectively. The “wild card” went to Poland.More info

Courtney Cormier wins the AUI Chocolate Cup 2018

June 11, 2018 |

Japanese flavors and an incredibly high level were seen in the competition organized by AUI Fine Foods.More info

Which Relais Desserts will be rewarded with the Prix d’Excellence?

June 6, 2018 |

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

30 Indispensable Ice Creams, Best Ice Cream Book in the World

June 5, 2018 |

The latest book by so good .. magazine and Arte Heladero, by the ice cream maker Jaume Turró, achieves the most mediatic recognition in gastronomic publishing. The Gourmand World Cookbook Awards is the one which awards the prize, an institution founded in 1995 by Edouard Cointreau.More info

Pain au chocolat or Chocolatine? The debate reaches the French Parliament

June 4, 2018 |

Ten deputies from the Gascony region claim that Chocolatine has the same status as Pain au chocolat, a dispute that actually began with the historical name that this mythical specialty had in its origins in 1830.More info

Guillaume Lopvet wins the Savour Patissier of the Year 2018

June 1, 2018 |

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

Fauchon takes French culinary excellence to the rest of the world

June 1, 2018 |

With 60 shops and restaurants all over the world, the French house, which has historically been a place of passage for great pastry chefs, today offers creative and surprising pastry led by the young chef Francois Daubinet.More info

Record of attendees and a new pastry championship in Ibatech 2018

May 31, 2018 |

More than 80,000 visitors from up to 115 countries visited the hall that hosted the first Taspakon Turkey Cup final.More info

Frederic Moreau: “We are working on creating the largest pastry boutique of all the Peninsula Hotels”

May 28, 2018 |

Frederic Moreau is a chef who likes challenges. He was born in France, has established much of his professional career in the United States and currently lives in China working for one of the most luxurious hotels in the world, The Peninsula Hotel Beijing. In this meeting that we had with him, he tells us about some of the projects that the prestigious hotel group has for its location in the Chinese capital.More info

Cutting-edge technology and artisan crafts in Dobla Vietnam

May 28, 2018 |

A visit to the facilities of this firm in Vietnam allows us to appreciate the originality and delicacy of its repertoire of more than 500 different chocolate decorations.More info

Design, fashion, cuisine, and imagination at the World Pastry Stars

May 25, 2018 |

Carles Mampel, Pierre Marcolini, and Stéphane Leroux are some of the great chefs who participated in the last edition of the congress.More info

So Good Recipes 2, the vade mecum of professional pastry

May 24, 2018 |

The pastry chefs favorite tool to encourage their creativity reaches its second edition with 50% more contents, more than 1.600 recipes duly classifiedMore info

The Val d’Isère candidate wins the Concours Macaron Amateur

May 24, 2018 |

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

Florian Couteau: “In Beijing, people don’t care how much food costs as long as they get the quality they pay for”

May 16, 2018 |

He grew up on the outskirts of Paris and worked under the supervision of Pierre Hermé before moving to China 14 years ago. As current executive pastry chef of the luxurious Rosewood Hotel Beijing, he stands for teamwork and the use of local and seasonal products to achieve better desserts.More info

Jerome Landrieu: “Pastry education is more than a bubble, it is an explosion”

May 14, 2018 |

One decate transmitting the values of haute pâtisserie in America, the french chef is satisfied. We talk to him about training, social networks, creativity… at so good #19.More info

Dolester Miles, Belinda Leong, and Michel Suas, awarded at the James Beard Awards

May 10, 2018 |

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

Custom couverture creation with Cocoa Lab

May 8, 2018 |

AUI Fine Foods proposes chocolatiers, chefs, and industry professionals to make their own chocolate creations with the help of culinary experts.More info

Haute patisserie in the Rumanesa Horeca School

May 8, 2018 |

Hans Ovando, Diego Lozano, Marike Van Beurden, Frank Haasnoot, Nicolas Haelewyn, and Martin Diez are the chefs invited to give master classes in 2018 and 2019.More info

More visitors and competitions in FHA 2018

May 7, 2018 |

Asia’s international food & hospitality trade event was the setting for the Asian Pastry Cup and the Asian qualifier for C3 Valrhona.More info

Malaysia wins the Asian Pastry Cup 2018

May 3, 2018 |

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

Belgium, the destination of Relais Desserts’s latest meeting

April 27, 2018 |

Darcis, chocolate’s ambassador emeritus, has been the organizer of an event full of ideas and with the presence of royalty.More info

A German athlete cycles 10,000 km to promote the fair trade of chocolate

April 25, 2018 |

His idea is to make a limited edition of chocolate with the cocoa beans he transports on his bicycle from Ecuador and Colombia.More info

Tokyo, the megalopolis that surrendered to haute patisserie

April 25, 2018 |

The endless queues that are usually formed in Japanese pastry shops show in the most graphic way possible the great consumption of pastry and ice cream that exists in Tokyo. Recently visited by our editor in chief, Carlos Barrachina, this Japanese city is the breeding ground of a striking concentration of high-end patisseries, with luxury display cases, and impeccable service. We summarize the highlights of this trip to the heart of Asian pastry.More info

Russ Thayer. Searching for the boundaries of chocolate

April 23, 2018 |

A true expert chocolatier who, under the banner of Callebaut, is dedicated to finding the best way to exploit the flavors of chocolate in ganaches, pralinés and other preparations,More info

How to prepare for a high-level competition without faltering

April 20, 2018 |

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

Stéphane Leroux: “Everything can be reproduced in chocolate, except crystal-clear water”

April 18, 2018 |

We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.More info

Scott Green: “I am pushing myself to do more with less”

April 17, 2018 |

Back in the pages of So good, Green uses simple tools, simple techniques, and basic molds in creating his work. A true declaration of principles that he himself explains to us.More info

Nicolas Lambert, Asia’s Best Pastry Chef 2018

April 17, 2018 |

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

Chile wins the 2018 Copa Maya

April 16, 2018 | 1

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

Gaël Reigner and François Josse, champions of France du Dessert 2018

April 12, 2018 |

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

Santiago Corral, new delegate for so good .. magazine

April 9, 2018 |

The Mexican executive pastry chef, with great knowledge in Baking and Pastry Arts, joins our team.More info

Maison Dalloyau, a living legend

April 4, 2018 |

Its history goes back to the times of Louis XIV, it embodies the art of living ‘à la manière française’, and currently has 39 stores around the world.More info

Bakery China 2018: onsite bakery competitions and more international pavilions

April 4, 2018 |

Germany, the USA, Italy, and the Netherlands will premiere at the next edition of the fair that will host a large number of bakery championships.More info

The pastry shop Le Meurice Cédric Grolet opens its doors

March 28, 2018 |

An establishment where you can discover and acquire the daring creations of this award-winning chef.More info

Miquel Guarro’s chocolate masked lion

March 28, 2018 |

Assembling an Easter egg with chocolate elements made with a pattern achieves a spectacular result.More info

The First International Bakery and Pastry Seminar in Greece

March 26, 2018 |

The Greek Baking School organizes this event, under Josep Pascual and with the participation of renowned bakers and pastry chefs.More info

Ice Cream, a cookbook as universal as it is practical

March 23, 2018 |

245 recipes published in recent years in the magazine Arte Heladero and classified into 13 large families of ice cream and other products.More info

The new batch of French pastry chefs at Bangkok World Pastry 2018

March 22, 2018 |

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

Easter is dyed flamingo pink by Ernst Knam

March 20, 2018 |

The fashion bird of last summer is the star of the Easter collection of this chef based in Milan.More info

Six bakers and five pastry chefs nominated for the 2018 James Beard Awards

March 16, 2018 |

The name of the winners will be announced on May 7 at the Lyric Opera of Chicago.More info

Alex Stupak. Pastry was just the beginning

March 15, 2018 |

The desserts Stupak and Binnie create at Empellón, not only taste good but feature visually stunning elements.More info

Pastry and cuisine walk hand in hand in the Dessert Dossier of Identità Golose

March 14, 2018 |

Torreblanca, Sacchi, Besuschio, Brozzetti, and Fusto have used wine, peas, lentils, cabbage, spinach, and turnips in their pastry demonstrations.More info

Stephen Sullivan and his winning horse in the US Pastry Competition 2018

March 13, 2018 |

Stephen Sullivan, Executive Pastry Chef Westgate Resorts Las Vegas, is the winner of the 29th edition of the US Pastry Competition, dedicated to “The Great Race”, which took place on March 4 in New York. The podium was completed byMore info

Mister Mystère, Marcolini’s surrealist Easter collection

March 9, 2018 |

Egg, rabbit, hat? The chef plays tricks in this collection.More info

Five confirmed contenders for C3 Valrhona 2018

March 9, 2018 |

Candidates from Italy, Sweden, Ireland, Spain, and United Arab Emirates will face each other in the grand finale.More info

Le Jour du Macaron reaches its 13th edition

March 7, 2018 |

Profits will go to the Vaincre la Mucoviscidose Association.More info

The European Pastry Cup will be disputed in June

March 5, 2018 |

Eight countries will compete for three places in the Coupe du Monde de la Pâtisserie.More info

Jordi Bordas explores the possibilities of inulin

March 1, 2018 |

The pastry chef analyzes inulin at so good #19 an ingredient that, according to him, will revolutionize the formulation in pastry in the next few years.More info

The regional qualifiers for Valrhona C3 are in progress

February 27, 2018 |

Candidates will have almost six hours to make an original plated dessert recipe and another one of molten chocolate.More info

Ksenia Penkina: “My work is accurate and precise, classy and elegant. Just like me”

February 23, 2018 |

The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.More info

Europain explores new formats

February 22, 2018 |

More than 52,000 professionals, 12% more international visitors, and more than 100 novelties are some of the figures of the last edition of an event in full reinventionMore info

Penkina, Bachour, Tarasova and Guichon will visit Romania in 2018

February 15, 2018 |

The four popular chefs will give master classes at Icep Hotel School.More info

Christophe Adam: “Pastry is a real notion of taking pleasure that provides happiness”

February 14, 2018 |

The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.More info

Débora Ott, Peter Bienefelt and Peng-Chieh Wang are the new World Master Bakers

February 13, 2018 |

This year the ambitious bakery trophy has gone to France, the Netherlands, and Taiwan.More info

Oriol Balaguer and Fabrizio Galla among the pastry chefs awarded by the International Academy of Gastronomy

February 13, 2018 |

The national pastry award has gone to chefs from Spain, Brazil, France, Italy, Poland, and the USA.More info

Loïc Beziat and Marie Simon triumph at the Mondial des Arts Sucrés 2018

February 8, 2018 |

Malaysia came in second and Singapour third in the tenth edition of the championship.More info

The comic, theme of the 7th Relais Desserts Charles Proust

February 7, 2018 |

June 30 is the deadline to register for the competition.More info

Chocolate is dying. Long live chocolate

February 6, 2018 |

Although global warming can have a negative impact, the growing global demand for cocoa can become the best guarantee for the future of chocolate.More info

Two months until the Championnat de France du Dessert

February 5, 2018 |

The countdown begins for the 44th edition of this contest that highlights restaurant desserts.More info

Six + 1 proposals for a rosy Valentine

February 5, 2018 |

Once again, pink and red tones flood the shop windows of pastry shops on the day par excellence for lovers.More info

The 2018 Pastry Queen is the French chef Anabelle Lucantonio

February 1, 2018 |

Laura Lachowecki (America) has come in second place and Sandra Ornelas (Mexico) in third in the fourth edition of the competition.More info

The unstoppable progression of Sigep

January 31, 2018 |

The fair once again beats records in its 39th edition.More info

New image for the Coupe du Monde de la Pâtisserie

January 30, 2018 |

The competition, which has turned 30, is committed to a more elegant visual identity.More info

France returns to the podium of the Gelato World Cup

January 26, 2018 |

It is the fourth time that France gets the gold medal in this competition.More info

Three hot chocolate recipes you’ll find at the Valrhona Festival 2018 in NYC

January 25, 2018 |

Dominique Ansel Kitchen, Petrossian Bakery, and Patisserie Chanson are some of the establishments that are participating in the third edition of this charity event.More info

Mastering the making of chocolate spreads

January 24, 2018 |

Drawing inspiration from the rich Italian culture of spreadable creams, Four in One delves into this family of products, providing its keys, and offers three interesting suggestionsMore info

Hot chocolate returns to the foreground in New York

January 22, 2018 |

In the III Valrhona Hot Chocolate Festival, 10 prestigious pastry shops and chocolatiers will participate around the city.More info

Yoshihiro Narisawa. Japan, epicenter of all things

January 19, 2018 |

The dramatic way (Arzak), the artistic way (Alinea), the territorial way (DOM) and the conceptual way (Narisawa). These are four very personal ways of successfully facing desserts in five great restaurants in four continents. Alongside the Spanish chef, Juan Mari Arzak, the AmericanMore info

Savour Patissier of the Year reaches its third edition

January 19, 2018 |

Candidates will be evaluated by Frank Haasnoot, Jerome Landrieu, Dinara Kasko and Paul Kennedy.More info

Pastry will survive

January 17, 2018 |

It would not hurt to take care of the product, reaffirm that unique character, and explain its attributes to the client. And artisan pastry will be enviably healthy.More info

Chocovision 2018. Technology and innovation in the chocolate industry

January 16, 2018 |

The program of the congress will be structured in three sessions: learn, listen, and lead.More info

The 7 innovative products that will be awarded at Europain 2018

January 12, 2018 |

Canned ciders, adjustable tables, anti-slip bottoms for cakes … 21 innovative products are nominated, but Europain will only distinguish a few.More info

How to make artisan dragées coated with chocolate

January 10, 2018 |

Ideal, rounded chocolates, storage, and many more aspects on dragees are analyzed in-depth in the book Four in One.More info

So good 19, the festival of styles

January 10, 2018 |

Guest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.More info

Twelve top pastry chefs will visit Hangar 78 during the first half of 2018

January 8, 2018 |

Easter chocolate figures, gastronomic ice creams, or high-end French pastry are some of the topics that will be taught. More info

Scientists from the University of California work towards the survival of chocolate

January 8, 2018 |

In collaboration with the chocolate bar brand Mars, they are modifying the DNA of small cocoa plants to make them more resistant to adverse conditions.More info

Pierre Marcolini celebrates the Three Kings’ Day with a millefeuille

January 4, 2018 |

The dessert, which is limited-edition and only available in his Parisian shops, is made with a Portuguese almond cream.More info

PASS121, the Italian collective that highlights restaurant pastry

January 3, 2018 |

Ten professionals have come together to highlight, among other things, discretion, technique, inventiveness, rigor, and sensitivity of the trade.More info

The content with most views on the website of So good .. 2017

December 29, 2017 |

The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.More info

More than 80% of space reserved for Bakery China 2018

December 29, 2017 |

Asia Pacific’s leading event will be held in May and will occupy the 17 halls of the Shanghai New International Expo Center.More info

“Haute Pâtisserie”: 100 creations by Relais Desserts

December 28, 2017 |

An essential book to discover the creative process of some of the great names in pastry.More info

Fantasy Director, Susumu Koyama’s magical decoration cake shop

December 27, 2017 | 1

The construction is the work of Naoki Kusumi, a world-famous plaster artisan.More info

Alain Chartier’s ice cream, open 365 days a year

December 22, 2017 |

The MOF Glacier gathers part of his professional baggage in a book through a personal, large, and varied repertoireMore info

All of Antonio Bachour’s repertoire at the T Dessert in Beijing

December 20, 2017 |

The chef, based in Miami, has premiered as a teacher in Beijing at the T Dessert International Pastry Academy. In 2018, he will return to the center in the company of Carles Mampel.More info

The French Pastry School is in danger, a call for support

December 20, 2017 |

The school is forced to abandon its facilities, which could signify its irreversible closure.More info

Cédric Grolet: “Respecting the nature of fruit is the first condition to making good desserts”

December 18, 2017 |

The pastry chef of Le Meurice Alain Ducasse told us about his book “Fruits”, in which he turns fruit of all types and varieties into dreamy desserts.More info

86Champs, the gourmet space of Pierre Hermé and L’Occitane

December 13, 2017 |

In the Champs Elysees of Paris, this new corner of well-being and sweet gastronomy can be found.More info

L’École Valrhona Brooklyn programs 25 exclusive pastry classes for 2018

December 12, 2017 |

Oriol Balaguer will return as a guest teacher with the course “Pastry Styles by Oriol Balaguer”.More info

Matryoshkas, reindeer, chocolate from Brazil and more in Dalloyau’s Christmas collection

December 4, 2017 |

The star of the catalog is the Kukla bûche inspired by Russia.More info

Elaine Young: “Lack of skill, information and time are the great challenges we have to face as an industry”

November 29, 2017 |

Elaine, who offers a refined, subtle and noble pastry, left her native Philippines to go to her usual residence in Australia, but with connections in other Asian countries, especially India. More info

Things to consider when making artisan jellies

November 28, 2017 |

Ramon Morató’s interesting tips for making jellies from natural apples.More info

12 women pastry chefs from around the world will compete for the title of Pastry Queen 2018

November 27, 2017 |

The winner of the fourth edition of this championship will receive 5,000 euros and a trophy, a competition that puts women pastry chefs in the foreground.More info

The best French and international chocolatiers according to the Club des Croqueurs

November 23, 2017 |

Fifteen French and two Japanese professionals have been awarded in the latest edition of the Awards du Chocolat.More info

Jérémie Runel’s monochromatic ice cream bûches

November 22, 2017 | 1

Irregular interiors and rustic exteriors of a single color are part of the new collection of the French ice cream shop La Fabrique Givrée.More info

11 “star” Christmas bûches to welcome 2018

November 22, 2017 |

A selection of some of the impressive Christmas pieces that can be found in the best pastry shops in France and in which astrological allusions are recurrent.More info

Yann Duytsche has the Miglior Panettone al Cioccolato 2017

November 21, 2017 |

The pastry chef takes the first edition of a new Italian professional competition dedicated to this Christmas sweet bread.More info

Elena Krasnova: “I really wanted to take my path and create something that is close to my heart”

November 20, 2017 |

Paris is not only the city of her dreams, but the inspiration to each creation at her pastry shop in VancouverMore info

Julien Álvarez, new pastry chef at Le Bristol Paris

November 16, 2017 |

He will succeed Laurent Jeannin who passed away last July.More info

Daniel Álvarez: ‘What’s the matter with you? I ask the dough, and it seems to answer me’

November 15, 2017 |

The history of Dalua millefeuille or what has to do air with viennoiserie are some of the topics that we talked with the pastry chef during the preparation of his book “Sweet Devotion”.More info

An XXL chocolate fox at the Salon du Chocolat 2017

November 14, 2017 |

Richard Orlinski, in tandem with Yann Couvreur, has dazzled the attendees of the fair with a monumental sculpture measuring 4.5 meters in height.More info

115,000 people visit the Salon du Chocolat 2017

November 10, 2017 |

The Salon received 7% more visitors than in 2016 and more than 500 participants from 60 countries.More info

The 2018 Sigep competitions move towards internationality

November 8, 2017 |

The salon will have a more global profile thanks to a program of top championships and initiatives dedicated to the professional growth of the confectionery sector’s young promises.More info

Keys for making Macarons

November 7, 2017 |

What should you keep in mind to create perfect macarons in terms of texture, color and filling? We try to answer this question thanks to the book Four in One by Morató, Ribé, Guarro, and BernalMore info

Dominique Ansel premieres in restauration with 189 in LA

November 2, 2017 |

On November 3 and 4, the largest gastronomic project to date of the French chef will be launched. More info

2017’s Best Pastry Chef in Latin America goes to São Paulo

October 31, 2017 |

A Casa do Porco’s pastry chef Saiko Izawa, of Japanese origin, draws everyone’s attention in the San Pellegrino ranking. More info

Creativity was at the forefront of C3 North American Finals

October 30, 2017 |

It was a fierce competition, but in the end the elite panel of judges at the Valrhona C3 North American finals gave the top prize to a pastry chef at NYC’s L’Appart.More info

A showcase of international chefs at the Atelier Melissa Coppel in 2018

October 27, 2017 |

Cédric Grolet, Marike van Beurden, Daniel Álvarez, and Gabriele Riva are among the chefs who will give courses in the school.More info

Verónica Bustamante, France’s Ice Sculpture Champion

October 25, 2017 |

She has achieved a prestigious prize that to date had not been available to any professional of Spanish origin.More info

Bellanger extends itself in Le Mans

October 24, 2017 |

The establishment, designed by La Taupe, will reflect the main values that characterize the Maison.More info

A new Italian competition dedicated to chocolate panettone

October 23, 2017 |

15 candidates will be chosen and two winners will be named, one in the traditional category and one in the creative category.More info

Cédric Grolet, winner of the World’s Best Restaurant Pastry Chef 2017

October 20, 2017 |

The French chef’s projection is unstoppable, having just been recognized by the Association Les Grandes Tables du Monde.More info

A showcase of international chefs at Europain’s Intersuc Lab

October 18, 2017 |

The next edition of the fair will be attended by MOFs, winners of the Pastry World Cup, French champions of desserts, and prestigious boutique artists.More info

Lior Shtaygman to showcase his Israeli pastry revamp in London

October 18, 2017 |

The head of Danon, author of the cover of So Good 18, will teach two of his recipes published in the magazine at Home Chocolate Factory.More info

Shattell and Tobago-Pralus, on the podium of the International Chocolate Awards

October 17, 2017 |

The Chuncho 70% and Laura chocolate bars are the best in competition and the overall winners.More info

Upcoming bakery events: the Coupe d’Europe and the Mondial du Pain

October 9, 2017 |

At the end of October, the Serbotel fair in Nantes will host these two important competitions for the bread sector.More info

Six elite pastry chefs to compete at the Valrhona C³ North American Finals

October 6, 2017 |

In three weeks, the pastry chef who will participate in the C3 2018 Internale Finale will be chosen, a pastry chef with businesses located within the United States or Canada. More info

John Shields & Karen Urie Shields. It Takes Two

October 5, 2017 |

It takes guts to end an elaborate 8-course tasting menu with a bowl of vegetable ‘pate de fruits.’ But, then again, the meal at Smyth, a tasting menu-only restaurant in Chicago’s West Loop, began with a small cup of funkyMore info

The “Chaise de SAB” in chocolate in the Maison LAC

October 4, 2017 |

The sweet version of the famous chair tastes of Caribbean dark chocolate and almonds.More info

“Sweet Devotion”, bringing back prestige to viennoiserie

October 3, 2017 |

An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.More info

The jury for the Masters of the Boulangerie also “trains”

October 3, 2017 |

All members have experience, open-mindedness, and vision, as well as great knowledge in the three competition specialties.More info

Maistrello and Anastasio, winners of Panettone Day 2017

September 27, 2017 |

Their panettones, along with the other 23 finalists, can be purchased at a temporary shop in Milan throughout October.More info

Kévin Clémenceau wins the AUI Pastry CUP 2017

September 22, 2017 |

The chocolatier and pastry sous chef at Pitchoun Bakery and Café demonstrated poise, focus, organization, creativity, and attention to detail in the competition.More info

Andrés Morán: “Now I work with authentic flavors and colors”

September 22, 2017 |

The Executive Pastry Chef at Sha Wellness Clinic develops healthy pastry. Desserts with natural ingredients, mostly integral and sustainable origin, an also, beneficial for one’s health.More info

Sweet Devotion, Daniel Álvarez’s viennoiserie book will be released in October

September 21, 2017 |

The book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.More info

“Les Génies du Chocolat”, history and praise of French artisan chocolate

September 21, 2017 |

Three volumes and 685 pages to discover techniques and interviews, why France is considered the country with the best chocolate in the world through the use of stories. More info

Mooncakes by Pierre Hermé to celebrate the Mid-Autumn Festival

September 19, 2017 |

The renowned chef proposes a very colorful version of the traditional Chinese pastries.More info

Barry Callebaut presents its new Ruby chocolate in Shanghai

September 18, 2017 |

Dinara Kasko, Martin Diez, Marijn Coertjens, and Janice Wong were the special guest chefs. More info

“Fruits”, Cédric Grolet’s long-awaited book

September 14, 2017 | 2

It will go on sale on October 19, published by Ducasse Edition.More info

Salon du Chocolat 2017. The great chocolate adventure

September 13, 2017 |

Paris is preparing to host this great event for five days. A tour that tastes of chocolate, discoveries, passion, and flavor.More info

Leonardo di Carlo: “Now chefs are the new stars”

September 12, 2017 |

A year and a half ago, Leonardo di Carlo packed his bags to found his own school and continue to nurture his formative vocation, but now from his own home base. After 23 years touring the world, the time hadMore info

The 12 candidates chosen to win the 2017 AUI Pastry Cup

September 8, 2017 |

The second edition of this American competition will be held on 18 and 19 September.More info

New Pierre Hermé shop in Paris

September 6, 2017 |

Up to 18 flavors of macarons, chocolates, glacés, and other iconic pieces can be found at this establishment designed by Jeff Van Dyck.More info

India, in the training calendar of Carles Mampel and Antonio Bachour

September 5, 2017 |

Both chefs, who have an extensive calendar of courses and demos, recently visited the Lavonne Academy of Baking Science and Pastry Arts.More info

Vincent Attali: “The routine never sets in as each day stays fresh”

September 1, 2017 |

Discover what is like to be the Executive Pastry Chef of a Big Tech like LinkedIn, more similar than you could think to the most renowned hotelsMore info

A new edition of the UK Pastry Open

August 31, 2017 |

The competition reaches its fourth edition with nine finalists and the opportunity of obtaining a direct pass for the World Pastry CupMore info

Frédéric Bau: “Where is the talent? We are increasingly in a world of sheep”

August 23, 2017 |

This great pioneer makes an invitation to imagine the future, to think differently, to preserve the emotion.More info

Traditional Sicilian tools, made in chocolate

August 22, 2017 |

An Italian architect has shaped traditional Sicilian utensils such as containers for ricotta or traps for shellfish. The objective: showcasing the rich culture of this island.More info

Twin Peaks launch delayed due to Toblerone

August 11, 2017 |

Last June, Poudland announced the launch in the UK of the new Twin Peaks chocolate bar, with a distinctive British flavor. However, the product has not reached store shelves after receiving a legal letter from Mondelez International, maker of Toblerone,More info

Christophe Roesems: ‘It is not just a recipe, there are more things that are inherited in Wittamer’

August 9, 2017 |

The mission of the executive chef is to ensure that Wittamer’s spirit materializes in its day-to-day production.More info

Lior Shtaygman. A close look

August 4, 2017 |

The head of the training center Danon is convinced that israeli confectionary needs to focus on local products and to less imitate the French patisseries.More info

General characteristics for making Ramon Morató’s bonbon fillings

August 2, 2017 |

Texture, flavor, format, and presentation. The four characteristics to take into account in the bonbon fillings which are analyzed in the recognized book “Chocolate”, which is in its fourth edition.More info

Maison Pierre Hermé Paris. A global influence of pastry innovation

July 31, 2017 |

The story began in 1998 in Tokyo with the first Pierre Hermé Boutique. It is currently an international leading group with several retail outlets and its chef is the undisputed innovator of pastry worldwide. More info

Mexican researchers find anti-cancer properties in chocolate

July 27, 2017 |

Epicatechin is a molecule present in chocolate that can kill cancer cells selectively without affecting normal cells.More info

Walking between the “layers of an ice cream cake” at Glace et chocolat by Hideki Kawamura

July 25, 2017 |

Nendo has been in charge of the design of the sister shop of A tes souhaits!More info

The USA team for the Coupe du Monde de la Pâtisserie will be decided in August

July 24, 2017 |

The USA team for the Coupe du Monde of the Pâtisserie will be decided in August.More info

10 colorful desserts for a summer full of flavor

July 20, 2017 |

The display cases of pastry shops begin to fill with citrus and fresh flavors that invite one to enjoy the good weather.

Here we propose a tour of ten delicate desserts, created by great pastry chefs who make one fallMore info

The Éclairs of Garuharu, in detail in Bangkok

July 18, 2017 |

In August, Yun Eunyoung will present the recipes of some of the best éclairs of this successful shop at Fully Baked Story.More info

Bart Ardijns explores the possibilities of signature desserts

July 14, 2017 |

Creative forms, lots of inventiveness, and allergen-free creations in the Belgian pastry chef’s book.More info

With soul and imprint

July 13, 2017 |

What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.More info

Fruit sorbets from a syrup base. A practical resource

July 11, 2017 |

The creation of sorbets in, for example, a restaurant, where it is not usual to have a wide range of sugars, makes it interesting to simplify the creation process as much as possible. We look back at some recommendations from the great master, Angelo Corvitto.More info

“Senses in Sucrose”, an exciting adventure

July 10, 2017 |

Roberto Cortez works with emotions in detail in this recently released attractive and suggestive dessert book. A high-end book that explores the connections between emotions, colors, and the sweet world.More info

Laurent Jeannin passes away at age 49

July 10, 2017 |

One of the great pastry chefs of French restauration, he is remembered for his memorable mille-feuilles or his skill with artistic sugar.More info

Susumu Koyama’s Secret Takes

July 7, 2017 |

The Japanese pastry chef has launched a limited edition of four award-winning chocolates at the International Chocolate Awards Asia Pacific 2017.More info

“Le Pain Passion” is awarded the Best Bread Book in the World 2017

July 6, 2017 |

The award goes to Gérard Dubois’s latest book, launched to celebrate the 25th anniversary of the Roise Noire.More info

13 plus 1 adjectives to define so good.. 18

July 5, 2017 |

18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is …More info

18 candidates for the World Bakery Masters

July 5, 2017 |

The best participants of the Coupe Louis Lessaffre and the Coupe du Monde de la Boulangerie will compete individually in Europain for the prestigious title.More info

Maison Ladurée. Paris emblem

June 30, 2017 |

Glamour, authenticity, exclusivity, and Parisian philosophy are some of the characteristics that define this pastry temple born in the nineteenth century. Its famous macarons have achieved glory and the recognition of experts and aficionados.More info

A neoprene bag, possible solution to de-seasonalize chocolate in Italy

June 28, 2017 |

Three students from Georgetown University have been selected by Domori to continue a field research centered on getting chocolate to be consumed in the summer.More info

The pastry shop Ernst Knam celebrates its 25th anniversary with new entries

June 27, 2017 |

The shop celebrates its quarter century anniversary with a new line of macarons, quiches, and chocolates.More info

These are the 12 chosen for the Gelato World Cup 2018

June 26, 2017 |

Spain, Argentina, Australia, Colombia, France, Japan, Morocco, Mexico, Poland, Switzerland, the United States, and Ukraine are the 12 teams that will participate in the next event.More info

Jialin Tian returns with a thousand possibilities for choux

June 22, 2017 |

Chinese-American chef Jialin Tian offers instructions to create up to 27 small choux pastries in his second book dedicated to this dough.More info

Types of decorative sugar and their cooking processes, by Paco Torreblanca

June 20, 2017 |

Sugar bubbles, pulled sugar, blown sugar, Isomalt … how to handle each sugar depending on the decorative result that we are looking for.More info

Strawberry, the stellar figure of Oberweis’s ice cream cakes

June 16, 2017 |

Strawberry replaces raspberry as the protagonist of the stellar launch of the new summer menu of these Luxembourg patisseries. The ice cream oval cake is again the great bet of the Oberweis brothers, Jeff and Tom.More info

NRA 2017: A successful commitment to innovation

June 12, 2017 |

The latest edition of this North American fair concluded with a record in exhibition space and its commitment to demonstrating all kinds of food trends and machinery. More info

The different phases of ice cream

June 9, 2017 |

We went deep into the process of making an ice cream by the hand of two specialists in the field, the Spanish chefs Enrique Coloma and Pablo Galiana.More info

AUI, Fechlin’s 2018 exclusive distributor in USA

June 8, 2017 |

AUI, which has distributed Felchlin products through 2017 alongside SCFF, will be the sole distributor as of January 2018.More info

Chef Rubber to debut facilities in September

June 8, 2017 |

The ally of chefs is remodeling its showroom with which it wants to inspire the senses and create synergistic relationships.More info

Santiago Cuyugan, the 2017 Savour Patissier of the Year

June 7, 2017 |

The pastry chef and chocolatier has been proclaimed the winner of the second edition of this competition which aims to recognize and showcase the talent of young pastry chefs. More info

The AUI Pastry Cup returns with recharged batteries

June 2, 2017 |

A demanding competition which eliminates finalists throughout, and the top three face each other off.More info

Bredeles and other savory treats by Thierry Mulhaupt

May 31, 2017 |

These typical Alsatian Christmas pastries are transformed into original savory snacks in this Relais Desserts chef’s new book.More info

Gerhard Petzl and the chocolate room

May 30, 2017 |

The Swiss-born chocolatier devoted a year of his life to this exhaustive life-size recreation.More info

Eating chocolate reduces the risk of arrhythmias

May 29, 2017 |

People who consume between two and six weekly servings of chocolate are up to 20% less likely to develop atrial fibrillation.More info

Stephanie Prida. California Dreamin

May 26, 2017 |

In California, Stephanie Prida enjoys her job as a pastry chef at the three Michelin-starred Manresa restaurant, creating desserts as california fresh.More info

China celebrates its I Pastry Cup in a big way

May 25, 2017 |

Chinese pastry chefs knock on the door of elite pastry in a competition that shows they want more prominence in the already competitive Asian continentMore info

20 countries will compete for the FIPGC World Trophy Championship

May 24, 2017 |

Teams from five continents will meet in October in the second edition of this championship looking for the best pastry chefs in the world.More info

The 7th edition of the Concours Macaron Amateur goes to the candidate from Vannes

May 22, 2017 |

Nathalie Pataut, trained by Alain Chartier convinced the jury with a macaron with a hint of spiciness.More info

Cubic color bonbons by Pierre Marcolini

May 19, 2017 |

Quinoa, sesame, and seasonal fruits are some of the ingredients of these bonbons included in the chef’s summer collection.More info

The 2017 James Beard Awards reward Ghaya Oliveira and Mark Furstenberg

May 18, 2017 |

Oliveira, from the restaurant Daniel, and Furstenberg from Bread Furst, have been recognized in the categories of Outstanding Pastry Chef and Outstanding Baker respectively.More info

A new freeze-dried ice cream with organic ingredients has been released

May 17, 2017 |

Robert Collignon recovers the idea of the freeze-dried ice cream launched in the past to feed astronauts in space, but made in a less industrial way and with organic ingredients.More info

TIBS 2017: more visitors, more exhibitors, more booths

May 12, 2017 |

The iconic Asian bakery fair was held in April, and once again surprised with a varied product offering, more than 157,000 visitors and ambitious competitions.More info

36th edition of the Relais Desserts International Meeting in Nantes

May 11, 2017 |

The edition has been defined by Vincent Guerlais’s fantasy and a sublime buffet dedicated to Jules Verne.More info

Registration for Valrhona C3 North American Selections is now open

May 8, 2017 |

Restauration professionals over the age of 21 with businesses located within the United States and Canada can apply until June 30.More info

Europain reinvents itself in 2018

May 5, 2017 |

The bakery-pastry event is facing its next edition with a new image, new dates, new segmentation, and new contentsMore info

Flavored sugars. How to boost the flavor of ice cream

May 4, 2017 |

Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Indispensable Ice Creams, published by So Good and Grupo Vilbo.More info

3, 2, 1 … pop! Dominique Ansel’s Zero Gravity Chifflon Cake

May 3, 2017 |

A fun dessert with which the French chef has opened his second shop in Japan.More info

The 5 countries which have directly qualified for the Coupe du Monde de la Pâtisserie 2019

April 28, 2017 |

Italy, Japan, the United States, South Korea, and the United Kingdom have directly qualified for the grand finale of this world-wide artisan pastry competition.More info

Ikarus restaurant. The world in one single space

April 25, 2017 |

Ikarus is as an scenario from which to observe the most heterogeneous trends in cuisine. There is nothing like proving it by reviewing some of the sweet dishes that have been seen in the Austrian restaurant in 2016 by greats chefs: Dominique Crenn, Sang-hoon Degeimbre, Marc Haeberlin, and Vladimir Mukhin.More info

Spring has also arrived in L’Éclair de Génie

April 24, 2017 |

Ice cream with scented aromas and glacée barlettes can be found this season in Christophe Adam’s Parisian menu.More info

The US Pastry Competition 2018. The Great Race

April 19, 2017 |

The 29th edition of this historic competition will be held on March 4, 2018 and will be dedicated to recognized forms of race.More info

“Le Meilleur Pâtissier, Les professionels”: a television competition for professionals

April 11, 2017 |

The jury consists of four great names in French pastry: Philippe Conticini, Pierre Hermé, Frédéric Bau, and Cyril Lignac.More info

Dominique Ansel receives the World’s best Pastry Chef 2017 from San Pellegrino

April 7, 2017 |

The French chef receives a new and acclaimed recognition, relieving Pierre Hermé, winner of the 2016 edition.More info

International Chefs in Pastry by Ann’s Training Program in Bangkok

April 5, 2017 |

Marike Van Beurden, Hans Ovando, Javier Guillén, and Emmanuele Forcone are some of the pastry chefs who will share techniques, knowledge, and experiences throughout 2017.More info

Cyril Gaidella and Enzo Franzi win the Championnat de France du Dessert 2017

April 4, 2017 |

43 years of this competition, organized by CEDUS, which aim to showcase creativity in restaurant plated desserts.More info

21 Easter Eggs to dream about

March 31, 2017 |

Plated eggs, stiff peaks … Beehives, teapots, Japanese creatures … Great pastry chefs surprise us again in 2017 with imaginative and detailed Easter eggs.More info

Nicolas Blouin wins the ACF Competition at the Lenôtre National Symposium

March 24, 2017 |

Nicolas Blouin, a young pastry chef from the Rosewood Mansion in Dallas, left the competition with a $2000 prize.More info

Asia’s Best Pastry Chef 2017 is Kazutoshi Narita

March 20, 2017 |

The pastry chef of Esquisse, in the heart of Tokyo, makes round desserts that combine precision and style.More info

The most charitable macaron day returns

March 16, 2017 |

A new edition of this initiative, organized by Relais Desserts and La Maison Pierre Hermé, is being held on 20 March to combat cystic fibrosis.More info

Kreuther Handcrafted Chocolate. Timeless flavors and work through modern eyes

March 15, 2017 |

Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.More info

Restaurant pastry is the star in Identità Golose 2017

March 14, 2017 |

In its last edition, the Italian gastronomy congress hosted an event dedicated to today’s international pastry chefs, including a tribute to Iginio Massari.More info

Bangkok World Pastry kicks off with Jordi Bordas

March 13, 2017 |

The World Pastry Champion 2011 inaugurated the ambitious course program with his unique B • Concept method.More info

From Gaston to the present, Lenôtre’s Easter tribute

March 13, 2017 |

Millefeuilles, kouglofs, bowl cakes, decorations with chocolate shavings… the fun ‘petits patissiers’ made of chocolate will be completely unique.More info

William Werner. A Pastry Chef for all Seasons

March 10, 2017 |

At Craftsman and Wolves, ts Rebel Within, a muffin-shaped cake of sorts dotted with bits of housemade sausage, asiago and green onion and stuffed with a perfect soft-cooked egg, became the San Francisco’s pastry shop’s cronut.
More info

‘Chocolate-devotee’ Enric Rovira’s Easter proposal

March 9, 2017 |

The Catalan Easter monas arrive at the Chocolate Academy in Barcelona.More info

John Cook shines in a revamped US Pastry Competition 2017

March 6, 2017 |

Airs of change for one of the historic pastry competitions of the United States. At the same time, the chocolate factory, Norman Love, continues to place their talents at the top of the podium.More info

Artistic cases, eggs and colorful ducks in Christophe Adam’s Easter collection

March 3, 2017 |

Adam’s originality is once again evident in this collection for lovers of chocolate and fun.More info

A samba Easter with Thierry Mulhaupt

March 2, 2017 |

This Alsatian pastry chef is inspired by Brazil to present a collection of powerful flavor and artistic touches.More info

Five New York stories

February 28, 2017 |

Ramon Morató, Jerome Landrieu, Melissa Coppel, Nicolas Dutertre, and Christophe Morel are the ‘narrators’ of these chocolate stories or, in other words, the authors of five bonbons inspired by five legendary boroughs of New York City.More info

5 food concepts imagined through chocolate

February 27, 2017 |

Studio Appétit, in collaboration with Oialla Chocolate, proposes a Room Service collection so hotel guests can have a unique experience.More info

30 pastry chefs aim to be Savour Patissier of the Year 2017

February 20, 2017 |

In May, candidates will have to demonstrate their skills in cakes, éclairs, entremets, and desserts before a jury formed by some of the most well-known pastry chefs in the world.More info

Glass “Goûte” in the shape of a finger that improves the taste of food

February 15, 2017 |

The spoon has been designed by Michel / Fabian as if it were an extension of the hand so as to enjoy creamy foods such as yogurt, honey, giandujas, porridge, or chocolate mousse.More info

Jordi Bordas sets off the Bangkok World Pastry

February 9, 2017 |

Patisserie in Asia continues to grow. There is a new training offer from Thailand with some of the most well-known chefs on the international scene.More info

Northern tides. Rasmus Kofoed, Søren Selin, and Jonathan Kjølhede Berntsen

February 8, 2017 |

In Scandinavian chefs’ dishes there are common features such as elegance, minimalism, freshness, the territory and a commitment to vegetable elements. We gather the most recent and charismatic desserts of three great Danish chefs in so good #17.More info

Patisserie gains ground at Omnivore Paris 2017

February 7, 2017 |

21 pastry chefs reserve some of their experiments and new creations for the 12th edition of this French gastronomic salon.More info

Sirha 2017 breaks record of attendance

February 3, 2017 |

The last edition of the show was visited by 208,000 professionals, more than 10% than in 2015.More info

Pierre Marcolini: ‘I want to make chocolates that make me happy’

February 2, 2017 |

The pastry chef is obsessed with the signature that his chocolates must have, with explaining the characteristics of his cocoa. Obsessed with offering a different chocolate, without altering it with sugar or vanilla.More info

Barry Callebaut presents its first 3D chocolate printer prototype

February 1, 2017 |

The cocoa producer has collaborated with byFlow to create a machine which opens the doors to “the chocolate experience of tomorrow”. More info

Pignol’s new record: the longest praliné brioche in the world

January 31, 2017 |

Within the framework of the biennal BIG Lyon, the MOF created a praliné brioche which was 35 meters long and weighed 75 kg. More info

Cécile Farkas. Studied fantasies

January 27, 2017 |

The French chef, trained as a fashion designer and with a career of more than 10 years, enters the world of pastry with enthusiasm. She defines her style as especially feminine, colorful and always looking for something personal and ephemeral, as if it were a collection for an haute couture fashion show. More info

Toujours la France. The French team prevails in the Coupe du Monde de Pâtisserie

January 24, 2017 |

France first and Japan second. It was what many of us imagined would happen before it began, but we had to be there to know in which way they were going to delight us and to excite us once again.More info

Japan once again wins the Sigep Junior World Cup

January 23, 2017 |

After two intense days of work, Japan was once again proclaimed winner of Sigep’s World Junior Pastry Championship on Sunday afternoon.More info

Pierre Marcolini’s Kawai Easter

January 20, 2017 |

The Belgian chocolatier moves away from the traditional “mona” and presents a collection with oriental flair.More info

Five hot chocolate recipes for the Valrhona Festival

January 19, 2017 |

The Valrhona Hot Chocolate Festival starts on January 21. We reveal the recipes for some of the hot chocolates that you can try.More info

Valrhona Hot Chocolate Festival in New York

January 17, 2017 |

Restaurants, Bakeries, and Chocolatiers participate in this event, which will allocate part of their profits to Valrhona’s Clean Water Project.More info

Asia Pacific’s Bakery Market has a date in May with Bakery China

January 16, 2017 |

The Salon will give the opportunity to global leading professionals and buyer delegates to find out the latest news on related services for bakery industry.More info

Lenôtre National Symposium: conferences and ACF Competition

January 13, 2017 |

The prestigious culinary institute celebrates its 100th Graduation with panel discussions and a Pastry Décor Showpiece Competition open to professionals and studentsMore info

Entries are open for the 2nd UK Sugar Championship

January 12, 2017 |

This competition which aims to highlight young talents from Britain will be held on 12 April.More info

So Good 17. Pleasant, very pleasant work

January 11, 2017 |

Change to continue the same, to be attentive to the most dynamic chefs of the moment, to point out some of the trends that have caught our attention these past few months from all over the world … Presenting the 17th issue of So GoodMore info

The participants of the Coupe du Monde de la Pâtisserie 2017 are beginning to arrive in France

January 10, 2017 |

The countdown to the most important artisan pastry competition, the Coupe du Monde de la Pâtisserie, which will take place on 22 and 23 January within the framework of Sirha (Lyon), has begun. And 14 of the 22 teams whichMore info

Reopening Pierre Hermé’s “Aoyama” boutique in Tokyo

January 5, 2017 |

The French maison has once again trusted the interior designer Masamichi Katayama to create a space where one can discover new flavors, sensations, and pleasures.More info

The USA’s training program to win the Coupe du Monde de la Pâtisserie

January 5, 2017 |

Roy Pell and Christophe Feyt, who have both participated together in previous Coupes du Monde, brought a new perspective to training to try to get to the top of the podium.More info

The most popular posts on the So Good.. website in 2016

January 4, 2017 |

The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents. More info

Sirha 2017 avalanche, a roller coaster of activities to get a feel for the sector

January 3, 2017 | 1

Avenues dedicated to different trends, a Food Studio with cooking congresses inside and dozens of pastry and cooking championships will make this a new and unforgettable event.More info

Nina Tarasova’s extensive pastry tour in 2017

December 30, 2016 |

China, Russia, Israel and Spain are some of the destinations marked in the training calendar of this increasingly well-known Russian chef.More info

Pierre Marcolini opens his first chocolate bar in Paris

December 29, 2016 |

Next January, the master chocolatier will present his first pop-up bar with chocolate drinks and cocoa infusions in Europe.More info

The European Pastry Cup 2018 will be held in Italy

December 28, 2016 |

The European qualifier of the Coupe du Monde de la Pâtisserie 2019 will be held in Turin, almost at the same time as the Bocuse d’Or Europe.More info

“Le Pain Passion”, a book in homage to La Rose Noire

December 27, 2016 |

Gérard Dubois, who is no stranger to culinary publications, now presents an incredible book to reveal the history of this successful company.More info

Thierry Mulhaupt’s creative galettes des Rois

December 21, 2016 |

The Alsatian pastry chef proposes starting the new year with four cakes of subtle flavors, one for each week of the month.More info

Ryon creates his own profile in the Paris Christmas campaign

December 19, 2016 |

Emmanuel Ryon and Olivier Ménard welcome Christmas with a collection of frozen creations that once again invoke the best of Une Glace à Paris. Delicate decorations, new sets of flavors and textures, and all within the context of a new foray into high-end ice cream confectionery.More info

Le Cordon Bleu launches a book of great pedagogical value

December 16, 2016 |

A 500-page, full-color tome in which the key to learning pâtisserie with the “Le Cordon Bleu” style is presented. More info

Around 1,300 companies have confirmed their participation in Host 2017

December 14, 2016 |

The 40th edition of the fair will feature exhibitors from 47 different countries and will host the World Trophy of Pastry, Ice Cream and Chocolate.More info

Bachour, Mampel, Reid and Fusto in the 2017 school calendar for Valrhona Brooklyn

December 13, 2016 |

Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.More info

“Bean to bar” almonds by Patrick Roger

December 12, 2016 |

This fall/winter season, Roger reclaims the production of almonds in France with the presentation of Instincts, a range of pralines made from four varieties of almond that he cultivates in the south of France.More info

Nestlé will reduce the sugar in their chocolates up to 40%

December 9, 2016 |

The company’s scientists have modified the structure of sugar molecules to offer healthier chocolates but with the same flavor. More info

Arthur Fèvre’s impressive recreation of the Place de la Bourse in Bordeaux

December 2, 2016 |

The pastry chef of l’InterContinental Bordeaux-Le Grand Hotel combines hazelnut and lemon in this majestic log. More info

Le Quartier des Ânes, Swiss chocolate with donkey’s milk

November 29, 2016 |

In Morges, Gérard Fornerod, in collaboration with Eurolactics, presents a tasty chocolate which is very nutritious and suitable for all of those who are intolerant to the proteins in cow’s milk.More info

Four by four

November 28, 2016 |

Four professional authors, Ramon Morató, Josep Maria Ribé, Raul Bernal, and Miquel Guarro, members of the team of the Chocolate Academy in Barcelona, demonstrate their talent and technical knowledge on pastry, chocolate making, sweet cuisine, and artistic chocolate.More info

Haute couture and literature in Café Pouchkine Paris

November 28, 2016 |

Jimmy Choo and Aleksandr Pushkin are very present in this patisserie’s latest creations.More info

Christmas trees with three chocolates and gold leaf in Ernst Knam

November 23, 2016 |

The Christmas collection is ready at the historic Milanese pastry shop, which consists of reindeer, Santa Claus, and trees on which gifts do not hang.More info

French touch in Jean-Paul Hévin’s Christmas collection

November 22, 2016 |

The great master chocolatier interprets the art of French living with seven original creations. More info

Culinary trends and the future of restaurants in Sirha 2017

November 22, 2016 |

The main innovations in catering and restauration will be given at Sirha, which, like every edition, will host the Coupe du Monde de la Pâtisserie.More info

L’Expérience Chocolat by Pierre Hermé

November 17, 2016 |

For three days, Parisians had an unforgettable multi-sensory experience around chocolate created by the renowned pastry chef.More info

Reindeers, nutcrackers and more holiday figures at Burch & Purchese Sweet Studio

November 16, 2016 |

Darren Purchese’s team prepares for Christmas with diverse endearing and magical creations.More info

The 2016 Salon du Chocolat Paris receives 107,500 visitors

November 15, 2016 |

The 22nd edition has concluded successfully in terms of attendance, impressive demonstrations by international chefs, and the feeling that the chocolate sector continues to generate a lot of interest.More info

A white and snowy Christmas with Laurent Jeannin in Le Bristol

November 14, 2016 |

The chef of the Parisian hotel Le Bristol demonstrates this bûche de Noel in his characteristic clean and elegant style.More info

Nicolas Riveau returns Charles Proust to France

November 11, 2016 |

The instructor of the Valrhona school in Tain L’Hermitage delivered first-rate work that surpassed the other seven finalists.More info

Orlinski’s Imposing Chocokong at the Salon du Chocolat Paris

November 10, 2016 |

The contemporary artist and the brand Le Chocolat des Français surprised the attendants of the fair with an imposing six-meter high gorilla.More info

The Croqueurs de Chocolat 2017 Guide. The Awards!

November 9, 2016 |

The Club des Croqueurs de Chocolat presented its recognized awards for excellence to ten French and two international chocolatiers within the framework of the Salon du Chocolat in Paris. More info

Ramon Morató presents his latest creations in Athens

November 7, 2016 |

The Catalan chef will offer a preview in Cucina.gr of his great book with chocolate as the focal point which tells the story of the two decades of the Chocolate Academy in Spain.More info

Official opening of the new Le Cordon Bleu Paris campus

November 4, 2016 |

More than 400 guests and over 20 embassies from around the world attended the presentation of this spectacular new 4,000-m2 headquarters with an energy-autonomous vegetable garden.More info

100% Chocolate, mini desserts and modern masters in the 28th U.S. Pastry Competition

November 2, 2016 |

This historic contest in the United States announces major changes in the regulations for its next edition in March 2017.More info

Christmas is upon us. 10 proposals that will surprise us this season

October 28, 2016 |

A new opportunity for every French chef to distinguish their maison with the most striking and refined creations.More info

Four in One. Four talented chefs in one exceptional book

October 28, 2016 | 2

Morató, Ribé, Bernal, and Guarro offered a small taste of their grand book, published by Grupo Vilbo and which will be released on November 28, at the Fòrum Gastronòmic.More info

Record number of exhibitors and attendees at IBIE 2016

October 26, 2016 |

More than 1,000 exhibitors, more than 23,000 attendees, more than 90 educational sessions. The salon confirms its growth after another edition. More info

Fredrik Borgskog takes home a high-level C3

October 26, 2016 |

The jury was pleasantly surprised with the technical dexterity, fine sophisticated creations, and risky combinations of ingredients.More info

Jean-Paul Hévin: ‘Japan has made me rethink how I work’

October 24, 2016 |

Japan exerts a great influence on Hévin, one of the artisans who also has most contributed to democratizing the bar of chocolate in France. As he admits, through this culture and the clientele of Japanese shops, he has incorporated more demand and rigor to an already outstanding job with chocolate.More info

The Amateur Macaron Competition is increasingly international

October 19, 2016 |

In its seventh edition, the competition will celebrate 16 regional semi-finals, four of which will be outside of France. More info

Antonio Bachour and his latest creations at Sweet Obsession in Bangkok

October 18, 2016 |

Bachour lands in Bangkok to share his repertoire of his latest and brightest creations, with a firm commitment to tropical fruits. More info

Bonnat Chocolatier and Fruition stand out in the International Chocolate Awards

October 18, 2016 |

The chocolates Selva Maya and Marañón Milk have been chosen as the best in the World’s only fully independent international fine chocolate competition. More info

United for knafeh. Yehiye Qadari & Yoav Deckelbaum

October 17, 2016 |

These wonderful kadaif threads which shape the knafeh, one of the most beautiful and emblematic desserts of the Middle East, are also a symbolic link between two peoples and two cultures.More info

“There will be more difficult sculpting tests”. Philippe Rigollot, President of Coupe du Monde de la Pâtisserie

October 14, 2016 |

The Coupe du Monde de la Pâtisserie surprises with many new features four month before its celebration. More info

Chocolate in a New Era. Sustainability, Innovation and Education

October 13, 2016 |

Chocolate is entering a new era of challenge, with fresh insight, innovation, smart sustainability and consumer education central to its survival. A new phase which has been analysed today at the Academy of Chocolate Conference 2016.More info

Registration for Savour Patissier of the Year 2017 is now open

October 11, 2016 |

There will be a second edition of this competition created by Kirsten Tibballs, and with Christophe Michalak, Antonio Bachour, Jordi Roca, and Paul Kennedy on the panel of judges.More info

Parade of pastry competitions in Sigep 2017

October 7, 2016 |

The Pastry Arena will once again be the scene of high-level competitions, which will accommodate juniors, seniors and sugar artists.More info

Individuals and entremets according to the B · Concept method

October 5, 2016 |

Jordi Bordas presents his innovative method in 2017 in his own school in Barcelona and in several languages.More info

Vincent Attali wins the first edition of the AUI Pastry Cup

October 4, 2016 |

A lot of demand and excitement in a competition that eliminated finalists over three days until only the winner remained. More info

Naoki Fujiwara. Sense of season, ingredients and Nara-ness

September 29, 2016 |

In 2012, Naoki renovated Emerea, the pastry his father opened 40 years ago, and transformed in to a French style patisserie.More info

Caramel flowers and environmental awareness in the CMP 2017

September 29, 2016 |

The Coupe du Monde de la Pâtisserie surprises with many new features four month before its celebration. More info

Ramon Morató and EZtemper at Chocolate Academy in Tokyo

September 28, 2016 |

Ramon Morató offered a one day demonstration of innovative chocolate techniques in Japan an the EZtemper played a major role.More info

Big international names in the course program of Hangar 78

September 28, 2016 |

Michalak, Van Beurden, Crosara, Lippo, amd Puigvert are some of the chefs included in the impressive training calendar of Silikomart’s classroom.More info

John Kraus: ‘Taste is such a fleeting chance but sometimes there’s magic’

September 27, 2016 |

After his Patisserie 46, John Kraus has opened a second store in Minnesota, Rose Street. A new establishment which goes one step forward from this pastry chef’s bright career, whose level of exigency never gives him a break.More info

WCM 17/18: Chocolate and pastry at Futropolis

September 26, 2016 |

The World Chocolate Masters defies professionals from around the world by asking them to imagine the future of patisserie. More info

The Chocolate Dessert at the spotlight of the UK’s Chocolate Show

September 23, 2016 |

A new competition, the first of its kind to grace the UK food scene, will premiere in October at The Chocolate Show London.More info

Relais Desserts takes on four new members

September 22, 2016 |

John Kraus, Daniel Álvarez, Cédric Pernot, and Yoshiaki Kaneko are the pastry chefs entering this illustrious guide.More info

Five essential wagashi in Japan by Takashi Ochiai

September 20, 2016 |

The Japanese pastry chef Takashi Ochiai unveils 5 pastry shops based in Japan that inspire and excite. Establishments which, of course, follow the heritage of traditional Japanese pastry known as wagashi.More info

“Gourmandises de Fêtes”, Christmas recipes by Thierry Mulhaupt

September 19, 2016 |

In his new book, the French pastry chef proposes 40 sweet recipes inspired by his native region, Alsace.More info

“Pomme” and “Puissance 10”, two new books by Christophe Adam

September 16, 2016 |

Want to know how to take full advantage of your pastry creations? Or find out how to make delicious combinations with lemon and orange, or poppy and pistachio? The French chef unveils how in these two new publications.More info

Evocative éclairs by the hand of Alain Chartier

September 15, 2016 |

The summer season has experienced one of its best moments in France with news from Alain Chartier. Among them, the ice cream éclair collection strongly stands out, with references as reminiscent as Energy and Nostalgia.More info

Cédric Grolet, best pastry chef in the Prix d’Excellence Relais Desserts 2016

September 14, 2016 |

The pastry chef of l’Hôtel Le Meurice is one of the winners of these awards, which have also paid homage to Philippe Conticini’s exceptional career. More info

Pastry Live 2016 consolidates its success

September 12, 2016 |

Pastry Live has returned another year to be in the crosshairs of pastry chefs from around the world with its seven ambitious competitions.More info

Speciality Chocolate Fair, a gourmet chocolate showcase in the UK

September 7, 2016 |

These days London has become the meeting point for retailers, deli owners, pastry chefs and fine food buyers who want to discover the full potential that luxury chocolate can bring to their business.More info

An explosion of color in the Japanese Bake Kitasenju

September 6, 2016 |

Cheese tarts seem to float on the graduated colorway of this establishment, designed by Yota Kakuda.More info

AB Tech Expo 2017, a platform for Italian bakery

September 5, 2016 |

Product quality, consumer communication, highlighting bakers’ professionalism, industrial innovation and safety, and internationalization. These are some of the objectives of the newly formed board made up of associations in the bakery sector.More info

Chocolate and design come together in the Xoco 3d printer

August 31, 2016 |

A glass dome, multicolor LED lights, and a mobile application to control the designs and order of each print. Thus is the delightful chocolate 3D printer.More info

Bachour bakery and bistro, the place

August 24, 2016 | 1

Bachour Bakery and Bistro opened last March in the Brickell Center. A wide and tall facility where the true protagonist is the showcase of cakes and desserts.More info

Dinara Kasko: ‘Why not? Tasty and beautiful, that’s great’

August 17, 2016 | 12

Keeping in mind that the final product not only has to be edible, but tasty as well, the Ukrainian chef Dinara Kasko balances factors such as form, volume, composition, proportion, color, and texture.More info

Centrifuged Strawberries from “El Maresme”, by Jordi Guillem

August 10, 2016 |

The centrifuge has become the leitmotif of desserts like Centrifuged Strawberry, and seasonal savory proposals, such as the Verema dish.More info

Jérôme de Oliveira’s opening in Polygone Riviera

August 8, 2016 |

Since August 6, the young pastry chef has a 20-m2 kiosk with terrace in this mall.More info

Jordi Puigvert takes his evolutionary pastry from Australia to Bolivia

August 3, 2016 |

Michel Cluizel, Sosa, Sicoly, La Roise Noire … There are many brands in the industry who rely on the expertise of Puigvert.More info

Venus, Pierre Hermé’s pastry homage to the House of Dior

July 29, 2016 |

Pierre Hermé has created a pastry which is a delicious miniature replica of the House of Dior for its first anniversary. More info

Pregel, training as a key to professional success

July 28, 2016 |

PreGel is undoubtedly one of the major figures in the world of ice cream desserts in general and artisan ice cream making in particular. But in addition to its extensive range of products and solutions for professionals, this Italian firmMore info

Jean-François Deguignet: ‘Product freshness has become crucial in the world of pastry’

July 27, 2016 |

The solidity of French pastry and its authority over the whole world is clearly explained by figures like the master Jean-François Deguignet, Le Cordon Bleu Paris Institute Technical Director – Pastry, and instructor. His task is no other but passingMore info

The winner of Valrhona C3 is in the hands of a select group of chefs

July 26, 2016 |

Chefs from Italy, Spain, France and the USA will evaluate the work of the eight candidates eligible to win this prestigious title.More info

Five good reasons to be a pastry chef and one reason not to be

July 22, 2016 |

Why make pastry your life’s work? Here are some arguments in favor, without forgetting the inconveniences. More info

Sweety of Milano, the appointment with great Italian pastry chefs, returns

July 21, 2016 |

In September, the general public will be reunited in Milan with Ernst Knam, Iginio Massari, Gianluca di Fusto, Diego Crosara, Luigi Biasetto and other great chefs who set the tone inside and outside Italy.More info

Frank Haasnoot: ‘I always try to use the inspiration to twist it’

July 19, 2016 |

He heads the sweet station in seven restaurants and a bar, all within the luxurious Peninsula Hotel in Hong Kong. More than 30 chefs follow his instructions to respond to ‘new and exciting projects to work on, from customized dessertsMore info

The countries competing for the Coupe du Monde de la Pâtisserie 2017

July 18, 2016 |

Do you want to know the countries will be competing for CMP?More info

Pastry is one of the stars of Host 2017 thanks to the FIPGC

July 15, 2016 |

This international fair with two championships, Cake Designers World Championship and World Trophy of Pastry, Ice Cream and Chocolate, returns to the scene in October 2017, seeking participants around the world.More info

That damned 5 percent

July 13, 2016 |

How come there are so many people who decide to devote their lives to pastry? For that damned 5% of freedom and creativity, shaping dreams and imagination.More info

Maria Fernanda di Giacobbe wins the Basque Culinary World Prize

July 12, 2016 |

Chocolate may well be an instrument to change the world. This has been demonstrated with much effort and passion by the Venezuelan chef Maria Fernanda Di Giacobbe, who has just been awarded the Basque Culinary World Prize for her successful charity projects.More info