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.
The captain of the Spanish Team who were runner-ups of the 2016 Ice Cream World Cup debuts in the publishing world with a book that goes in search of the synergies of ice cream. Thus, Más is the gateway to the multiple possible combinations between ice cream and its complements. The date of the official launch is February 27.
The Bean to Bar was new to Lisa before joining as Executive Pastry Chef at Dandelion Chocolate and accepting the challenge of developing a customized line of pastry products with the company’s chocolate.
Wang Sen opens its outstanding school facilities, Top Chef Union, among them and let us discover how important are for them the artistic side of the pastry and bakery craft
The chef throws light on a wide area of work that is in the convergence between ice cream and pastry. An innovative seminar organized in Athens by Gastronomy Essentials.
225,031 visitors did not miss the last edition of the Salon, the first without Paul Bocuse.
Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without molds
The Fair, which is the stage of the World Junior Pastry Championship, has once again exceeded 200,000 visitors.
With 30 years of history behind it, the competition shows that it is still capable of surprising us both in the candidates who opt for the win and in some of the creations that had to be made
Vincent Vallée, Johan Martin, Joakim Prat, Melissa Coppel, Frank Haasnoot and Daniel Álvarez are opening this year as guest professors.
The design of the Fair has been improved and developed in macro areas, which encourages influence between sectors.
La victoria tiene un significado especial para Italia y el delegado del equipo, Davide Malizia, por conseguir adelantar a Japón en el palmarés de la competición
For the first time in the competition, the participants will have to present a 100% vegan plated dessert and an imposed theme which will be “Nature, Flora and Fauna”.
Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel’s school in 2019.
The fair will deliver its Innovation Awards to products and equipment that advocate ease of use and nutritional properties, among many other values.
The Parisian chef, who has had an interesting culinary career in places like Wellington, Kiev, Dubai, Moscow, Bermuda, and France, is the executive pastry chef of the Mandarin Oriental Hotel since 2017.
Chocolate Nation, a museum that is about to open its doors in the city, occupies more than 4,000 m2 and counts on Barry Callebaut as a collaborator.
The theory of this British pastry chef, called C3D, is based on the combination of three essential components: connectors, elements, and dimension.
The chocolatier has raised more than £80,000 in a few weeks.
You can chat with Guy Kremzer and enjoy exclusive creations until January 13
The great Dutch master chef has launched Prisma, his first book, published by so good.. magazine
The icy bûches by the brothers Tom and Jeff Oberweiss overflow with fantasy and Christmas motifs
Elias Laderach nos cuenta algunas de las claves de su contundente victoria en la última edición del World Chocolate Masters. Aunque se impuso con autoridad, tuvo algún momento durante la competición muy delicado. ¡No os perdáis su historia!
Candidates from Australia, China, Croatia, the Philippines, France, India, Italy, Russia, Singapore, Slovenia, and Taiwan will participate in the fifth edition of this competition.
The Australian chef is the owner and executive chef of Whitegrass, a Michelin-starred restaurant leading fine dining destination in Singapore.
To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.
The bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.
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.
The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.
Martin Lippo, Vincent Guerlais, Emmanuele Forcone, and Johan Martin are some of the pastry chefs who have participated in this great event.
Guasare and Milk of Nicaragua have been proclaimed the best chocolates in this well-known competition.
After a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserie
The Executive Pastry chef of The Peninsula Tokyo likes to work with local seasonal ingredients to create his luxury artisanal creations.
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.
A study, carried out by 18 researchers, reveals new data on the evolutionary history of the plant.
In addition to the first prize, the Japanese pastry chef has won the People’s Prize, the Artistic Prize, and the Tasting Prize.
The young chef, who conquers Mexico with boundary-pushing desserts, has now received this prestigious award.
For three days, Parisians will have the opportunity to taste two emblematic Guichon creations in one of Couvreur’s shops.
The calendar of some of the 17 elimination rounds for this competition created by Guerlais is now available, four of which are outside France.
The award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.
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 Boyles
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.
The media-friendly chef has been chosen by photographers and culinary experts.
More than 76,000 professional visitors have been more than satisfied with the latest edition of the fair.
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.
For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.
The acclaimed French chef will present a selection of signature pastries at Ansel’s headquarters in Soho.
Professionals and amateurs can now register for the 45th edition of this competition dedicated to plated desserts in restauration.
Both chefs once again demonstrate that they work very well together.
Both pastry chefs have passed the Association’s rigorous admission test.
In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.
The 30th anniversary of the most important pastry competition already has all its candidates selected and training intensively to be among the best.
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.
With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.
Pierre Hermé will offer his latest proposal, this time centered around the table, on Beaupassage, a place full of charm and works of art
In addition to the intensive quarterly course, the school invites these two international chefs to carry out a masterclass
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.
Some plantations in the Tamil Nadul region surprised the Belgian chocolatier and inspired him to expand his range of carrés, bars, macarons, bonbons, and cakes
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 in
Benjamin Siwek: “In my pastry creations, I use seasonal ingredients from around the world while incorporating local produce”August 10, 2018 | Santiago Corral
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.
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.
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.
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.
Chefs from Italy, Spain, the USA, France, Sweden, Canada, and United Arab Emirates will evaluate the work of the also eight candidates.
Perseverance and hard work characterize the career of young Michael Petret, pastry chef of the luxurious Landmark Mandarin Oriental in Hong Kong.
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.
With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.
In November, this championship that promotes the chocolate industry returns.
The Austrian chef has just published a book where he unveils incredible creations with naturally formed cocoa butter crystals.
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.
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.
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.
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.
The pâtissier of Le Meurice in Paris adds a new recognition to his awarded and popular career.
The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy.
Relais Desserts has organized a gala dinner for the first time to celebrate its prestigious French haute patisserie awards.
Executive pastry chef of the Ritz Carlton Hong Kong for 15 years, he promotes pastry made with unique Asian ingredients and techniques.
Creams, éclairs, entremets… The book, published by La Martinière, offers up to 40 simple and creative recipes around one of pastry’s cult products.
The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.
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.
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.
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.
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 the
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 than 80,000 visitors from up to 115 countries visited the hall that hosted the first Taspakon Turkey Cup final.
Frederic Moreau: “We are working on creating the largest pastry boutique of all the Peninsula Hotels”May 28, 2018 | Santiago Corral
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.
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.
Carles Mampel, Pierre Marcolini, and Stéphane Leroux are some of the great chefs who participated in the last edition of the congress.
The pastry chefs favorite tool to encourage their creativity reaches its second edition with 50% more contents, more than 1.600 recipes duly classified
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.
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 | Santiago Corral
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.
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.
Chicago hosted a new gala of these awards, dedicated this year to the theme “Rise”.
Darcis, chocolate’s ambassador emeritus, has been the organizer of an event full of ideas and with the presence of royalty.
His idea is to make a limited edition of chocolate with the cocoa beans he transports on his bicycle from Ecuador and Colombia.
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.
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,
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.
We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.
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.
The jury of the 44th edition was chaired by Emmanuel Renault.
The Mexican executive pastry chef, with great knowledge in Baking and Pastry Arts, joins our team.
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.
An establishment where you can discover and acquire the daring creations of this award-winning chef.
The Greek Baking School organizes this event, under Josep Pascual and with the participation of renowned bakers and pastry chefs.
245 recipes published in recent years in the magazine Arte Heladero and classified into 13 large families of ice cream and other products.
From April to June, four of the most popular young French chefs of the moment will share techniques and knowledge in Asia.
The name of the winners will be announced on May 7 at the Lyric Opera of Chicago.
Torreblanca, Sacchi, Besuschio, Brozzetti, and Fusto have used wine, peas, lentils, cabbage, spinach, and turnips in their pastry demonstrations.
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 by
Egg, rabbit, hat? The chef plays tricks in this collection.
Candidates will have almost six hours to make an original plated dessert recipe and another one of molten chocolate.
The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.
The four popular chefs will give master classes at Icep Hotel School.
The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.
This year the ambitious bakery trophy has gone to France, the Netherlands, and Taiwan.
Oriol Balaguer and Fabrizio Galla among the pastry chefs awarded by the International Academy of GastronomyFebruary 13, 2018 | Ana Rodríguez
The national pastry award has gone to chefs from Spain, Brazil, France, Italy, Poland, and the USA.
Malaysia came in second and Singapour third in the tenth edition of the championship.
June 30 is the deadline to register for the competition.
The countdown begins for the 44th edition of this contest that highlights restaurant desserts.
Laura Lachowecki (America) has come in second place and Sandra Ornelas (Mexico) in third in the fourth edition of the competition.
It is the fourth time that France gets the gold medal in this competition.
Dominique Ansel Kitchen, Petrossian Bakery, and Patisserie Chanson are some of the establishments that are participating in the third edition of this charity event.
In the III Valrhona Hot Chocolate Festival, 10 prestigious pastry shops and chocolatiers will participate around the city.
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 American
Candidates will be evaluated by Frank Haasnoot, Jerome Landrieu, Dinara Kasko and Paul Kennedy.
The program of the congress will be structured in three sessions: learn, listen, and lead.
Canned ciders, adjustable tables, anti-slip bottoms for cakes … 21 innovative products are nominated, but Europain will only distinguish a few.
Easter chocolate figures, gastronomic ice creams, or high-end French pastry are some of the topics that will be taught.
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.
The dessert, which is limited-edition and only available in his Parisian shops, is made with a Portuguese almond cream.
Ten professionals have come together to highlight, among other things, discretion, technique, inventiveness, rigor, and sensitivity of the trade.
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.
Asia Pacific’s leading event will be held in May and will occupy the 17 halls of the Shanghai New International Expo Center.
An essential book to discover the creative process of some of the great names in pastry.
The construction is the work of Naoki Kusumi, a world-famous plaster artisan.
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.
The school is forced to abandon its facilities, which could signify its irreversible closure.
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.
In the Champs Elysees of Paris, this new corner of well-being and sweet gastronomy can be found.
Oriol Balaguer will return as a guest teacher with the course “Pastry Styles by Oriol Balaguer”.
The star of the catalog is the Kukla bûche inspired by Russia.
Elaine Young: “Lack of skill, information and time are the great challenges we have to face as an industry”November 29, 2017 | Jaume Cot
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.
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.
Fifteen French and two Japanese professionals have been awarded in the latest edition of the Awards du Chocolat.
The pastry chef takes the first edition of a new Italian professional competition dedicated to this Christmas sweet bread.
Paris is not only the city of her dreams, but the inspiration to each creation at her pastry shop in Vancouver
He will succeed Laurent Jeannin who passed away last July.
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”.
Richard Orlinski, in tandem with Yann Couvreur, has dazzled the attendees of the fair with a monumental sculpture measuring 4.5 meters in height.
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.
On November 3 and 4, the largest gastronomic project to date of the French chef will be launched.
A Casa do Porco’s pastry chef Saiko Izawa, of Japanese origin, draws everyone’s attention in the San Pellegrino ranking.
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.
Cédric Grolet, Marike van Beurden, Daniel Álvarez, and Gabriele Riva are among the chefs who will give courses in the school.
She has achieved a prestigious prize that to date had not been available to any professional of Spanish origin.
15 candidates will be chosen and two winners will be named, one in the traditional category and one in the creative category.
The French chef’s projection is unstoppable, having just been recognized by the Association Les Grandes Tables du Monde.
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.
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.
The Chuncho 70% and Laura chocolate bars are the best in competition and the overall winners.
At the end of October, the Serbotel fair in Nantes will host these two important competitions for the bread sector.
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.
The sweet version of the famous chair tastes of Caribbean dark chocolate and almonds.
An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.
All members have experience, open-mindedness, and vision, as well as great knowledge in the three competition specialties.
Their panettones, along with the other 23 finalists, can be purchased at a temporary shop in Milan throughout October.
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.
The book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.
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.
The renowned chef proposes a very colorful version of the traditional Chinese pastries.
Dinara Kasko, Martin Diez, Marijn Coertjens, and Janice Wong were the special guest chefs.
Paris is preparing to host this great event for five days. A tour that tastes of chocolate, discoveries, passion, and flavor.
The second edition of this American competition will be held on 18 and 19 September.
Both chefs, who have an extensive calendar of courses and demos, recently visited the Lavonne Academy of Baking Science and Pastry Arts.
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 hotels
This great pioneer makes an invitation to imagine the future, to think differently, to preserve the emotion.
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,
The mission of the executive chef is to ensure that Wittamer’s spirit materializes in its day-to-day production.
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.
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.
Epicatechin is a molecule present in chocolate that can kill cancer cells selectively without affecting normal cells.
Nendo has been in charge of the design of the sister shop of A tes souhaits!
The USA team for the Coupe du Monde of the Pâtisserie will be decided in August.
Creative forms, lots of inventiveness, and allergen-free creations in the Belgian pastry chef’s book.
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.
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.
The award goes to Gérard Dubois’s latest book, launched to celebrate the 25th anniversary of the Roise Noire.
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.
The shop celebrates its quarter century anniversary with a new line of macarons, quiches, and chocolates.
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.
Chinese-American chef Jialin Tian offers instructions to create up to 27 small choux pastries in his second book dedicated to this dough.
Sugar bubbles, pulled sugar, blown sugar, Isomalt … how to handle each sugar depending on the decorative result that we are looking for.
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.
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.
A demanding competition which eliminates finalists throughout, and the top three face each other off.
These typical Alsatian Christmas pastries are transformed into original savory snacks in this Relais Desserts chef’s new book.
Teams from five continents will meet in October in the second edition of this championship looking for the best pastry chefs in the world.
Nathalie Pataut, trained by Alain Chartier convinced the jury with a macaron with a hint of spiciness.
Oliveira, from the restaurant Daniel, and Furstenberg from Bread Furst, have been recognized in the categories of Outstanding Pastry Chef and Outstanding Baker respectively.
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.
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.
The edition has been defined by Vincent Guerlais’s fantasy and a sublime buffet dedicated to Jules Verne.
Restauration professionals over the age of 21 with businesses located within the United States and Canada can apply until June 30.
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.
A fun dessert with which the French chef has opened his second shop in Japan.
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.
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.
The jury consists of four great names in French pastry: Philippe Conticini, Pierre Hermé, Frédéric Bau, and Cyril Lignac.
The French chef receives a new and acclaimed recognition, relieving Pierre Hermé, winner of the 2016 edition.
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.
43 years of this competition, organized by CEDUS, which aim to showcase creativity in restaurant plated desserts.
Nicolas Blouin, a young pastry chef from the Rosewood Mansion in Dallas, left the competition with a $2000 prize.
Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.
In its last edition, the Italian gastronomy congress hosted an event dedicated to today’s international pastry chefs, including a tribute to Iginio Massari.
Millefeuilles, kouglofs, bowl cakes, decorations with chocolate shavings… the fun ‘petits patissiers’ made of chocolate will be completely unique.
The Catalan Easter monas arrive at the Chocolate Academy in Barcelona.
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.
Adam’s originality is once again evident in this collection for lovers of chocolate and fun.
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.
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.
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.
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.
The cocoa producer has collaborated with byFlow to create a machine which opens the doors to “the chocolate experience of tomorrow”.
Within the framework of the biennal BIG Lyon, the MOF created a praliné brioche which was 35 meters long and weighed 75 kg.
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.
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.
The Valrhona Hot Chocolate Festival starts on January 21. We reveal the recipes for some of the hot chocolates that you can try.
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.
The prestigious culinary institute celebrates its 100th Graduation with panel discussions and a Pastry Décor Showpiece Competition open to professionals and students
This competition which aims to highlight young talents from Britain will be held on 12 April.
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 Good
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 which
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.
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.
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.
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.
Next January, the master chocolatier will present his first pop-up bar with chocolate drinks and cocoa infusions in Europe.
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.
Gérard Dubois, who is no stranger to culinary publications, now presents an incredible book to reveal the history of this successful company.
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.
A 500-page, full-color tome in which the key to learning pâtisserie with the “Le Cordon Bleu” style is presented.
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.
Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.
The company’s scientists have modified the structure of sugar molecules to offer healthier chocolates but with the same flavor.
The pastry chef of l’InterContinental Bordeaux-Le Grand Hotel combines hazelnut and lemon in this majestic log.
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.
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.
Jimmy Choo and Aleksandr Pushkin are very present in this patisserie’s latest creations.
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.
The great master chocolatier interprets the art of French living with seven original creations.
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.
Darren Purchese’s team prepares for Christmas with diverse endearing and magical creations.
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.
The chef of the Parisian hotel Le Bristol demonstrates this bûche de Noel in his characteristic clean and elegant style.
The contemporary artist and the brand Le Chocolat des Français surprised the attendants of the fair with an imposing six-meter high gorilla.
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 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.
This historic contest in the United States announces major changes in the regulations for its next edition in March 2017.
A new opportunity for every French chef to distinguish their maison with the most striking and refined creations.
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 than 1,000 exhibitors, more than 23,000 attendees, more than 90 educational sessions. The salon confirms its growth after another edition.
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.
In its seventh edition, the competition will celebrate 16 regional semi-finals, four of which will be outside of France.
Bachour lands in Bangkok to share his repertoire of his latest and brightest creations, with a firm commitment to tropical fruits.
The chocolates Selva Maya and Marañón Milk have been chosen as the best in the World’s only fully independent international fine chocolate competition.
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.
“There will be more difficult sculpting tests”. Philippe Rigollot, President of Coupe du Monde de la PâtisserieOctober 14, 2016 | Ana Rodríguez
The Coupe du Monde de la Pâtisserie surprises with many new features four month before its celebration.
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.
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.
Jordi Bordas presents his innovative method in 2017 in his own school in Barcelona and in several languages.
A lot of demand and excitement in a competition that eliminated finalists over three days until only the winner remained.
In 2012, Naoki renovated Emerea, the pastry his father opened 40 years ago, and transformed in to a French style patisserie.
The Coupe du Monde de la Pâtisserie surprises with many new features four month before its celebration.
Ramon Morató offered a one day demonstration of innovative chocolate techniques in Japan an the EZtemper played a major role.
Michalak, Van Beurden, Crosara, Lippo, amd Puigvert are some of the chefs included in the impressive training calendar of Silikomart’s classroom.
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.