Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’March 3, 2022 | Santiago Corral
Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.
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.
A good cultural background, admiration for the architectural richness of his beloved Athens, and a repertoire of cakes according to the modern space that he has developed, this is how to best describe the pastry of this “Pastritect”.
The chocolate company integrates its different work on sustainability and collaboration with the communities of origin in a report reflecting the results obtained in each of the aspects addressed
Two months before its celebration, the great chocolate event announces an attractive program.
After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.
The theme of the 2022 edition is Naturalité.
In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.
Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’July 22, 2022 | Jaume Cot
We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.
The owner of the dessert restaurant, Coda, in Berlin, adds a new recognition to his illustrious career.
The fair, which will be held from October 15 to 19, will feature the figure of renowned chef Mauro Colagreco as its sponsor.
The United States and Argentina completed the podium.
According to the Puratos Taste Tomorrow report, 35% of Europeans buy these products at least once a week, and 30% in the rest of the world.
Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.
Aurélie Thérond gathers 60 recipes without these four basic confectionery ingredients in her book, Je veux faire un gâteau mais je n’ai pas…
Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon version
Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.
The expansion includes new laboratories and classrooms, as well as student apartments.
Just one year after its release, the chef’s second book has achieved Bronze for the design developed by Zoo Studio.
The pastry chef will help to respond to an evolving fine dining scene
As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.
In his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.
For the first time, the competition will also host teams from North America.
Available in our online bookstore Books For Chefs, it is a book that wants to break established myths about pastry.
The pastry chef presents a version of the rose cake that Messisburg created for Isabella d’Este’s wedding.
In his award-winning book Paco Torreblanca, the renowned chef dedicates a chapter to this essential ingredient in pastry.
Ooi Hooi Shing: ‘The dominance of the French influence on pâtisserie the world over continues to be a strong force’May 31, 2022 | Ana Rodríguez
The founder of Le Petit Four, hand crafted French pastry in George Town, Pennang, has been one of the Golden Ticket winners of the book, Files, by Ramon Morató.
Researchers from the University of Amsterdam, the University of Delft, and Unilever claim that the spiral shape, obtained using a 3D printer, is ideal for maximum flavor.
Available in English at Books For Chefs, the book incorporates 15 original recipes
Paco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.
In Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.
Giambattista Montanari: ‘As an Italian, it is a source of pride that panettone triumphs in other countries’May 13, 2022 | Alberto Ruiz
Passionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.
In his book Files, the global creative director of the firm Cacao Barry presents, among many other projects, a multidisciplinary study on the reduction of fats and sugars in pastry.
Pink pastry, focused mainly on a repertoire of choux, bonbons, and cakes of the week, are the stars of this small boutique in Milan.
The pastry chef of the restaurant Ocean has been one of the winners of the Golden Ticket for the book by Ramon Morató.
Struggle, perseverance, and passion define the career of this La Chèvre d’Or pastry chef. His first book is available in French at booksforchefs.com.
The oil derived from microalgae contains more polyunsaturated fatty acids and mitigates the impact on the environment.
The Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.
The world of jellies is very wide in Japanese pastry, and like in other pastry preparations, the passing of the seasons also marks its consumption.
Shortbread, bretzel, cookies… There are very different ways to immerse yourself in Eric Ortuño’s book. One of the most original ways of doing so is by exploring its tea pastries through their different countries of origin and their gastronomic traditions.
The candidates thrilled the jury with very personal creations inspired by the theme, “self-expression”.
The company launches an Instagram competition for chefs, pastry chefs, ice cream makers, and mixologists, valid until May 27.
EVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.
While in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, by
The historic fair, which has just celebrated its 24th edition, has brought together more than 25,000 professionals, more than 70 masterclasses and round tables, and 300 exhibitors and brands.
Eggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar… The Easter campaign is full of creativity once again.
Attendance was reduced by 25% compared to 2020.
The Terroirs de France collection proposes pairings of chocolate with champagne and cognac, among other drinks.
At Lab Sucré, she ‘hybridizes’ her dual Argentinean and Korean culture with her training in Europe and Asia.
The 43rd edition, which was initially scheduled for January, will finally take place in March.
On the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.
In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.
In the next edition, visitors will find answers to the main current issues in the bakery sector.
What is the origin of the Afternoon Tea tradition? What type of tea is the most recommended for that moment and how should it be prepared? Sans & Sans in Barcelona gives us some context and keys.
The chef once again resorts to the fox, his alter ego, to create a piece with the coconut as the protagonist.
Fabrice Danniel: ‘It is challenging and inspiring sourcing ingredients that can emulate dairy products’February 10, 2022 | Jaume Cot
Anyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should not
This chef born in the Emirates is the winner of an award that now looks towards this part of the world
All of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own style
Available in French in our Books For Chefs online store, the book proposes creations for all moments that invite gourmand pleasure.
The pastry chef at the Ritz Paris Le Comptoir has used high-quality chocolate to make this piece with a surprise inside.
The illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.
Does the pastry chef create? or we rather improvise from the knowledge and experience we have. This is the stimulating point of view of this chef, also known as Bread Pitt in Instagram
Denmark, Sweden, and the United Kingdom will fight it out on March 28 within the framework of Sirha Europain.
The European Union has just published the regulation that will come into effect on February 7.
Galician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manual
After finding old family tin-plated iron molds in the shape of half an egg, the chef uses them with leavened dough similar to that of the dairy milk and vanilla based pandoro came about.
A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate.
Award-winning British chef Simon Rogan is the driving force behind this establishment that has a very eco-friendly spirit.
Sustainability, ease of use, and nutrition, this is what is most valued in the Sirha Europain AwardsJanuary 5, 2022 | Ana Rodríguez
Eight innovations will be awarded by a jury of experts, professionals, and journalists specialized in bakery-pastry in the next edition of Sirha Europain.
The spike in cases of the pandemic has pushed the fair to delay its dates, as Intergastra and Sigep have recently done.
Our site continues to consolidate itself as a reference point with an increase in new users.
The pastry chef at Shangri-La Paris proposes a Christmas log shaped like a honey spoon and a wavy galette.
Chocolate firm Cacao Barry recently asked its ambassadors around the world to prepare a new creation to celebrate the launch of its revolutionary new chocolate, WholeFruit. This chocolate has the peculiarity that it is made exclusively with ingredients from cocoa
The MOF once again with five impressive bûches or Christmas logs.
From January 22 to 26, the 43rd edition of the historic show will be held in Rimini.
Des Gâteaux & des Saisons is available in French at Books For Chefs.
This year Grupo Nutresa, to which Cordillera belongs, has presented a superior performance in twelve sustainable practices.
The French chef demonstrates his good taste in a collection where there is no shortage of original entremets and Christmas decorations in three flavors.
Both chefs has joined talent, pastry skills and sense of humor to bring out a very unique repertoire of mouth watering pastries
After the success of Fruits and Opéra, the French chef surprises with this book, available at Books For Chefs, with which he pays tribute to his mother.
Available at Books For Chefs in English, this book is full of knowledge and techniques to offer the best experience to guests.
Photos: Nina de Zayas
Better known as the Grand Canyon State, Colorado, in the United States, is home to a unique nature and scenic terrains drawing millions of visitors looking to get swept up in its natural splendor and fantastic
Among the novelties, the Fair will present a new snacking space.
The first season will premiere on November 26 on Netflix.
At this bakery concept created just for the people of Hong Kong, the award-winning chef launches three limited-time pies for celebrations, from family gatherings to Christmas to Thanksgiving.
The jury, chaired by Jordi Bordas, awarded the first prize to Chantal Aubisse for her macaron, Autor d ‘un café.
The new and essential book by the director of l’Ecole Internationale de Boulangerie is available at Books For Chefs.
The chef has set out to plant 1,000 cacao trees across the country.
Inverse puff pastry, with pistachio, in a relief. There are many ways to present this puff pastry cake in a unique and equally tasty way.
It will work 100% with renewable electricity, so it will be completely free of fossil fuels and it will get 90% of its water from the rain.
Rasmus Munk is barely 24 years old when, in 2015, he decides to open the first version of Alchemist in Copenhagen. His idea of developing a holistic gastronomic proposal, which would establish a dialogue with other non culinary disciplines, soon
There were many other countries represented in the competition but were not able to get on the podium.
The center has scheduled 19 classes from March to October for professionals to develop their skills, confidence, and network.
In this new book, available at Books For Chefs, the chef gathers 66 previously unpublished recipes for breakfast, snacks, lunch, afternoon tea, and dinner.
This volume, available at Books For Chefs, is the first dolci-centric book included in the popular The Silver Spoon series.
Breads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.
The fair hosted outstanding pastry competitions dedicated to panettone and tiramisu.
The president of the Accademia Maestri Pasticcieri Italiani was excited and happy about this victory.
The chef from Lyon has been one of the professionals recognized in the 13th edition of these awards organized by Le Progrès and the Toques Blanches Lyonnaises association.
The renowned pastry chef Eric Ortuño publishes Break!, a book that opens the channel to tea pastry to show and demonstrate its full potential. A heterogeneous journey through the crunchy product par excellence through both traditional and contemporary proposals as well as from all over the world.
The establishment, designed by Eccentric, expresses the craftsmanship of this bakery.
Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.
In his book, Gourmandise Raisonnée, available at Books For Chefs, the popular chef provides tasty, light, and healthy recipes.
The first professional pastry book by Richard Hawke arrives at Books For Chefs in a bilingual version (English and French).
Widely used as a coloring in fine pastry, ice cream, and confectionery, it was already banned in France in 2020.
Butter Love & Hardwork celebrates Halloween with chocolate hand-painted doll heads with candy corn-inspired sweets inside.
Eco-responsibility has marked the theme of the competition this year.
This year, the pastry chef Jérémy del Val proposes a bonbon Noel, including an artistic advent calendar.
The trial, carried out at Seoul National University, directly links increased Blautia obeum bacteria with improved mood.
There is much to be learned from France, from the way in which the craftsmanship is prestigious there, how well professional training is promoted and how the products that identify the craftsman are protected. And there is no doubt that
The competitors from Japan, Poland, the Middle East, and Belgium who will face each other in the final in Paris are now known.
The president of the Coupe du Monde Italy team reveals the secrets of the Italian victory in Lyon 2021.
Oriol Castro, Eduad Xatruch, and Mateu Casañas bring together all the creations and techniques developed in the 2014-2017 period of their avant-garde restaurant
In 11 days this ambitious initiative for pastry chefs of all levels begins.
The grand finale will take place on October 5 and 6 in Canteleu.
The European qualifier of the Coupe de Monde de la Pâtisserie wants to recover the stage at Europain Sirha
The book, which is having great sales success, can be found at our online store, Books For Chefs.
A one to watch chef who knows both Easter and Western pastry cultures and who is becoming more and more popular these days
Four new large establishments in Barcelona, Paris, Wiesbaden, and Rodez extend and reinforce the Relais Desserts distinctive and its philosophy of defense of haute pâtisserie
The emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie
Herbs and flowers such as meadowsweet, verbena, or pine and less common fruits such as Physalis assault Pierre Hermé’s showcases this season, with designs that do not disappoint
Milan will become a hub for hospitality and food trends for four days, with more than 800 activities scheduled and with various international competitions around such emblematic products as the tiramisu and the panettone
What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to share
A phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professional
A great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinvented
After the hiatus caused by the pandemic, the director of the great Lyon fair where the World Pastry Cup is held explains why they have decided to hold an atypical edition this September
Salt Budapest looks towards Hungary culinary tradition, especially from the countryside to offer a unique and modern cuisine, including bread and desserts
Only 14 countries will face off in a final full of changes that are aimed at better responding to the challenges of today’s socie
The bar format is one of the most genuine expressions of La Fabrique Givrée’s ice cream patisserie, available both individually and in a version for sharing. A collection that continues to expand with new proposals based on ingredients such as strawberry, pistachio and salted camel.
Ants, blood, tongue … discover six desserts from the most controversial restaurant on the current Nordic scene, Rasmus Munk’s The Alchemist
Entremets and individual cakes developed in master classes and collaborations with commercial brands in recent years are now the star content of the first book by the Breton chef based in Ukraine
Located in the heart of his central workshop in NYC, these counters pay tribute to the croissant and other puff pastry in which the chef is a true specialist.
Through its Trends Observatory, the fair describes the recovery of exports of ingredients and machinery for the ice cream industry, as well as the dynamism of ice cream chains around the world, particularly in the United States, the Middle East, and Asia.
Brushes, mortars, whisks, tongs, and even a juicer are part of a collection finished in black tones and with a predominance of the use of wood and stainless steel.
The name of the place is a play on similar words and also, according to its promoters, “both a warning and a challenge”
A tool with which to develop a sensory profile for each purée that in turn serves to promote the creativity of professionals in pastry, ice cream, chocolate, and cuisine.
The Catalan chef unveils the folders of his best recent projects into a great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.
The Parisian chocolatier and sculptor becomes honorary president in an edition that wants to put more emphasis on women professionals and at the same time incorporate changes related to a more responsible spirit, committed to the sustainability of the planet.
The menu of this ice cream parlor combines finely crafted classic ice creams with the coupage technique and very unique proposals that aspire to be great house specialties.
Japonisme is in charge of elegant creations with perfect finishes in which ingredients such as yuzu, matcha tea, or black sesame play subtle interactions with the hallmark of the French master pastry chef.
Great international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this center
Each of the books focuses on a stage in his career, showing the modernizing role he has had within French pastry
In this edition, chaired by Pierre Hermé, colourants such as titanium dioxide and glitter
will be banned.
Both chefs have designed this balanced proposal of powerful flavors and great technique together.
The company has been included as a success story on the global One Planet platform.
We share some titles that have recently been added to Books For Chefs and that are a source of inspiration for self-improvement
Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.
The fair believes that healthy foods and advanced machinery are part of the future of sweet cuisine.
Cuzco 80 chocolates and Oh la vache! Morropón Milk 60% have been proclaimed the Best in competition.
The intimate and informal book, signed by chef agent Hélène Luzin, is available in French in Books For Chefs.
This shop, where one can not only taste iconic cakes from the Ritz hotel but also exclusive creations by the popular pastry chef, opens on June 7
For the company, 2021 is a year of great innovations aimed at continuing to demonstrate its know-how and its commitment to sustainability.
It was banned in France in 2020 and is now considered an unsafe additive by the European Food Safety Authority.
During the next few weeks, the company has prepared masterclasses via Zoom and with simultaneous English-Spanish translation with these three renowned chefs.
More than 1,000 exhibitors from 40 countries have confirmed their participation in the next edition of the show that will take place next October.
In its next edition, the competition organized by the International Federation of Pastry, Gelato and Chocolate includes a gluten-free category.
Amazing testimony of the Head of the R&D Department of José Andrés Think Food Group
Attendees will be able to follow the event through a technological platform on June 8, 9, and 10.
The regional qualifying rounds of the competition to be decided in October have already begun.
Jérémy del Val and Tal Spiegel have created two cakes from the iconic Montante Vinyl from the French shoe brand.
The well-known chef shows interesting versions of popular cakes in his book, Radix.
Eunyoung Yun’s first three books cover star products that have been widely recognized, such as éclairs, cakes, and an exclusive manual of decorations.
In this ranking of creations which are included in his book, Bachour Gastro, the chef makes it clear that cheese is capable of providing flavor, acidity, personality, and more according to the needs of each dish.
In Paris the chocolatier has opened a new point of sale that looks like an art gallery.
An international team of researchers advocates the pigment once the safety of this natural food coloring is guaranteed.
The preparations, in which the nutritionist Thierry Hanh has also participated, can be tasted until May 30.
According to the Taste Tomorrow study, prepared by Puratos in a special post-containment wave, hygiene is a decisive purchasing criterion worldwide in bakery, pastry, and chocolate.
Originally from Alsace, he is a chef who pushes the limits to achieve remarkably inventive creations.
In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.
The organization will give its verdict in autumn 2022.
For the Argentinian chef, the world of chocolate and art go hand in hand, and this is reflected in his Easter collection, where his chocolate figures look like museum pieces.
In this e-book available at Books For Chefs, the Danish pastry chef, in addition to revealing interesting recipes, includes all kinds of advice
The chef at Butter Love & Hardwork surprises this campaign with colorful, pictorial, and very springy pieces.
A journey through different moments which are especially linked to space travel. We pay our particular tribute to Maurits Van der Vooren in his most galactic collaboration for so good magazine.
250 exhibitors, 2,500 meetings, 300 events … These are just some of the figures for this 100% digital event.
The young chef, very popular on social media, won the Dutch Pastry Award in 2019.
On May 12, the five candidates who will have a direct pass to the final in Lugano (Switzerland) will be chosen.
The uncertainty that the event can maintain its international scope has led the organizers to make this decision.
The goal of the new company is to support the development of ground-breaking products, services, and ingredients, in addition to promoting collaboration with start-ups and SMEs.
Available at Books For Chefs, this book is the fruit of years and research by Thomas Teffri-Chambelland, director of L´École Internationale de Boulangerie.
This course, organized by Kiev International Culinary Academy (Kica), will take place from March 22 to 24 and from May 17 to 19
Captain America, Batman, Superman, and Harry Potter are the protagonists of Lluc Crusellas’s Easter campaignMarch 12, 2021 | Ana Rodríguez
Starting with a 20 cm egg, representative colors, and some key details, the young Spanish pastry chef recreates four popular superheroes.
The fair will broadcast live more than 20 international talks focused on food sustainability and new habits, among other topics of interest to pastry, bakery, ice cream and coffee professionals.
The final of the competition, organized by the Accademia dei Maestri del Lievito Madre e del Panettone Italiano, will take place at Host Milano in October.
Fun animals, elegant chickens, pictorial eggs, pop symbols, spaceships… This year is no exception. Great pastry chefs once again exploit their inventiveness for the Easter campaign.
Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’March 4, 2021 | Jaume Cot
Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,
Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his career
GL Events, organizers of the event, make a new effort to adapt dates to better overcome the situation arising from the coronavirus
The journalist François Blanc gathers a valuable list of establishments and step-by-step recipes in this book, now available at Books For Chefs.
On February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.
This bilingual (French-English) book, available at Books For Chefs, is essential for mastering the art of this discipline.
A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creations
The Executive Pastry Chef of the Mandarin Oriental Paris loves experimenting with new ideas and says that he can create freely and work with products of excellent quality.
Up to 200 recipes for éclairs are brought together in this book, available in French at Books For Chefs.
The chef has been invited by Nicolas Cloiseau to create a dessert that will be sold in the La Maison boutiques starting in April.
According to a systematic review carried out by different ICTAN – CSIC researchers in Spain, consuming this food can have a positive effect on various cognitive processes in this segment of the population.
The result of this union are explosive and brightly colored boxes of macarons and chocolate bonbons.
For the third consecutive year, the prestigious guide, in collaboration with Valrhona, recognizes the talent of chefs with an ethical sense and excellent technique.
Coulant by Michel Bras: ‘No one will ever be able to take away from me the emotion after the first successful cooking tests’February 2, 2021 | Jaume Cot
40 years after the invention of coulant is time to chat with its author and reflect on its legacy
The chef proposes Mont-Coeur, a dessert with winter flavors that is meant to be shared.
This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.
In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.
Due to the evolution of the pandemic and government restrictions in Italy, the Fair has had to make this decision.
After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.
This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personality
Argentinian pastry could not be understood without this emblematic ingredient. The chef carries out a thorough analysis of its possibilities and modernizes its application through different proposals that make up a monographic book
The director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacy
The Dutch pastry chef has reached an agreement with pastry chef friends to market his legendary cake in Hong Kong, Singapore, and Seoul.
Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.
The group will expand its line of sponge cake bases with new flavors, dimensions and types.
Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazine
The box was commissioned by Queen Victoria and sent to South Africa during the Second Boer War as a gift to British troops serving on the front lines.
French modern patisserie which pays attention to large formats and lighter results
With a slight increase in new users, our portal maintains the good rate despite the coronavirus.
The Group thus incorporates 3D design into its industrial know-how and reaffirms its search for innovation.
The Christmas collection envisioned by Jérémie Runel is made up of four creations: Madagascar, Ardèche, Alps, and Sicily.
Chocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24
The next edition of the fair will take place from October 22 to 26.
The pastry chef at Le Four Seasons Hotel George V Paris shakes up the codes once again with this creative piece.
Due to the coronavirus, the organizing committee has had to cancel most of the continental selections and make the selection based on the results of the 2018 podiums.
Yann Brys draws inspiration from the Christmas tree and winter forests for the Evok bûches collectionDecember 18, 2020 | Ana Rodríguez
The MOF has designed five Christmas logs that vindicate the essentials, traditions, and symbols.
The French chef surprises this holiday season with visual and tasty creations.
The chef will promote sustainable cocoa production together with the Cocoa Horizons Foundation.
Modern and versatile, she has received training in French pastry, although she is an advocate of indigenous fruit from Mexico and reducing added sugar.
The Koelnmesse has postponed the editions planned for 2021 due to high infection figures and international travel restrictions.
Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’December 2, 2020 | Jaume Cot
Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spirit
Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”November 30, 2020 | Santiago Corral
The English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years.
The book, available at Books For Chefs, brings together 52 previously unpublished sweet and savory creations,to be eaten in two bites.
It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!
This 5,000 m2 center dedicated to taste includes nine laboratories dedicated to culinary arts, pastry, bakery, chocolate, and ice cream.
Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.
The book, available in French at Books For Chefs, explores the fundamentals of a new healthy, respectful, and delicious pastry.
The fairs will take place from January 31 to February 3 in smaller dimensions and with a more focused participation of exhibitors.
In Maryam Touzani’s debut feature, pastry is a key element in the encounter between three generations of women.
More than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27th
The Parisian school believes that it is more important than ever to help pastry chefs progress to revitalize their businesses.
The exhibition, “Zen Nature in the palm of the hand”, dedicated to kyogashi, can be visited virtually.
Protecting the planet, an objective that is increasingly shared by the pastry chefs of Relais DessertsNovember 9, 2020 | Ana Rodríguez
Not throwing away unsold products, taking steps to achieve zero waste, and reducing consumables in the laboratory are some of the challenges that Relais Desserts members set for themselves.
The popular French pastry chef never ceases to amaze on his social media with fascinating pieces made with perfect technique.
In cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.
The book includes useful techniques and basic pastry concepts that ensure a perfect baked product every time
The corporate pastry chef for the Jean-Georges Restaurant Group, very involved in the hiring of the applicants, does 400 services a day in the different restaurants, depending on the day.
A one-of-a-kind couple who has devoted his passion to chocolate and creativity, becoming one of the most populars chocolate creators in the social networks
The second edition of the competition, held in Rome, has awarded five chefs.
The company wants to preserve the environment and ensure the future of cocoa.
NORC at the University of Chicago provides data on child labor in Côte d’Ivoire and Ghana.
The book, available at Books For Chefs, gives tips, advice, and recipes for making classic and modern viennoiserie croissants.
In these times of restrictions, the benchmark bakery and pastry fair offers the opportunity to create connections with new international partners through iba.CONNECTING EXPERTS.
Christophe Felder and Camille Lesecq teach how to recreate small indulgences that are the hallmark of many a holiday in France.
The chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others.
The Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.
The chef proposes a gourmet tour of the legendary hotel’s pastry proposal through 60 recipes.
The president of the jury, Christophe Adam, is convinced that both winners will be worthy ambassadors of the future of plated desserts.
Bread is the absolute protagonist of this remarkable place designed by I IN studio.
Its next edition, scheduled to last an entire week, will focus on meetings and is presented as a hybrid model.
Alain Ducasse Edition has just released this book, available at Books For Chefs and signed by Jérémy Ballester, Jean-Marie Lanio, Thomas Marie, and Olivier Magne.
Professional and amateur pastry chefs from around the world have the opportunity to learn how to make desserts like a Michelin star chef in the center’s new virtual demos.
This cake is offered exclusively to order from September 24 to October 18.
In order to get the perfect chocolate chip, chef Lisa Vega and industrial designer Remy Labesque have worked together.
For the pastry chef of the Lasarte restaurant, this award is a great joy and a reason to continue growing.
In “Prisma”, the Dutch chef displays decorations that encourage you to dream and that add value to any preparation.
The next edition of the fair will be held in May 2021, which, under the umbrella of Sirha Food, will once again bring together the two main world pastry and cooking competitions and will deliver a new discourse adapted to current circumstances.
The pastry chef from Normandy returns to La Maison and signs five new creations.
The 1,500 m2 facility features the world’s largest chocolate fountain and Lindt store, an interactive museum, a research and development center, a chocolate workshop where courses will be held, and the first Lindt café in this country.
The competition, postponed due to the coronavirus, will be held in person at the Lycée hôtelier Georges Baptiste in Canteleu-Rouen.
The pastry chef succeeds the French Gabriel Paillasson and Stephane Klein.
O unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intention
This is an ideal course for improving baking skills, which counts on a prestigious teaching staff and more than 100 recipes.
Over the next few months, the company will continue to prepare quality training with international chefs.
On September 6, the name of the brand new winner will be revealed in Rome.
Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in Edinburgh
In its next edition, the fair will reflect the growth of a sector that continues spreading
The artist once again surprises with an impressive establishment of timeless design, in which he masterfully combines chocolate and sculpture.
Wastes from the food industry that are actually rich in polyphenols can help to get healthier foods and give new value to other derivatives of cocoa
Special tableware for one-of-a-kind dining experencies gathering all kind of artists, designers, dancers, photographers… an initiative to look to a not so unlikely future
Our professional online bookstore has incorporated in recent weeks a series of titles that address artisan pastry, the initiation of the trade, and the science behind certain culinary processes.
The chef and pastry teacher and specialist in jams, Walter Vogt, helps us bring order to one of the lesser-known families of candied fruit, chutneys, which have a vocation more open to the wide world of cuisine.
Located in Taiwan, CJSJ reflects the strong personality of his pastry chef
There are many Spanish chefs who in recent years have been paying special attention to desserts in their research, pointing to new and surprising ingredients.
Due to the coronavirus, the selected team was unable to meet or train.
Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’July 28, 2020 | Fernando Toda
A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creation
The global event postpones its 26th edition, initially scheduled for this October, and announces that it will launch an innovative format.
The chef, alongside his wife Maria Zapata, have started a new concept of modern pastry in San Francisco with the help of Kickstarter.
During lockdown, Christophe Michalack shared sweet and savory recipes with his followers. Now they are collected in a book that will allocate the benefits to health personnel.
The class, organized by PastryBCN, will be broadcast via Zoom on August 5 and 6.
The international fair will introduce new formats, present five thematic routes, and improve global networks, among other actions.
For the first time, the school offers online demos for those who want to hone their chocolate and pastry skills.
Starting with Dobla’s All-Time-Favorites, Dutch chefs have come up with ideas to surprise customers in autumn, Halloween, winter, Christmas, and Valentine’s Day.
The competition has completely renewed its organizing committee and has appointed Claire Heitzler and Fréderic Cassel as vice presidents.
Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.
Six months after the simultaneous celebration of these two benchmark fairs for the confectionery and snacks industry, exhibiting companies from around the world have already registered.
1,500 outlets for pastry, bakery, chocolate and ice cream businesses from around the world have already registered.
The original Italian collection can be purchased in its entirety on the chocolateworld.be website.
In his new online store, the Dutch pastry chef teaches creations that can be easily recreated in the kitchen.
This is the first book in a collection of technical books that will highlight the style and perfection with which the chef at the helm of GaruHaru has become famous worldwide
The first book by the founder of the Kiev International Culinary Academy is available, only in digital format, at Books for Chefs.
This year the Prix Au Chef Pâtissier has gone to chefs from Spain, France, Italy, Portugal, and Poland.
The organizing committee of the Coupe du Monde de la Pâtisserie has selected the three Latin American countries that achieved the best classifications in the 2018 qualifier to participate in the final.
In our latest ranking we wanted to collect popsicles, cornettos, and creations that show the close bond that exists between both disciplines
At the end of June, the award-winning Malaysian pastry chef will teach this class organized by PastryBCN using Zoom
La Maison launches a new website with very useful services in times of coronavirus.
Lincoln Carson, Juan Contreras, and Zachary Golper are among the candidates to win these awards that have been postponed by the coronavirus.
Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurant
These actions are part of the #SAFEBUSINESS by IEG project launched by IEG Italian Exhibition Group.
The company wants to help chefs adjust to these uncertain times with inspiring and informative conversations.
On the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.
According to a survey by the Fine Cacao and Chocolate Institute, 63% of these professionals live with job insecurity due to the health crisis.
We contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.
Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chef
As Executive Pastry Chef at the three-Michelin-star restaurant, Quince, Gaulin creates delicate and well-executed dishes which maintain a balance between classic and modern.
America’s rising pastry chef teaches how to get masterpieces from the simple combination of flour, milk, butter, sugar, and eggs in this book.
Find a bit more about the amazing work of this genius of the handcraft chocolate
The objective is to connect users with small establishments that are still open these days, using safe, social distancing practices.
The pastry chef offers chocolates, molds, preserves, and his book Prisma, and he has already announced upcoming online masterclasses.
Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!
Centers around the world have not stopped proposing actions to motivate, reward, and continue teaching during these days of confinement.
As Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.
Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist Cuisine
Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.
Her haute couture-inspired sweets attract renowned chefs like Ferran Adrià and René Redzepi.
The two companies offer the opportunity to professionals in the sector to launch a free online store in just 48 hours.
One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craft
Jacquy Pfeiffer and Sébastien Canonne have created this new online pastry, baking, and cake decorating educational experience.
The Executive Pastry Chef at Mandarin Oriental Hotel Geneva, always looking after the well-being of his team, he creates desserts designed to create delightful memories for his guests.
In this training modality, you can learn techniques and trends without leaving home thanks to Kirsten Tibballs, the school’s director, and many other invited pastry chefs.
Responsible pastry, ice cream trends, viennoiserie, and gelling agents are some of the topics that will be covered in this training scheduled for the month of November.
The worldwide benchmark fair for bakery and pastry continues to announce changes for its 25th edition.
After months of research, the French maison surprises with two macarons without butter or egg whites.
Adorable animals, friendly vegetables, carousels, baroque eggs … In 2020, renowned pastry chefs show their ingenuity by working with chocolate.
A deep look to Indian Vinesh Johny, one of the most popular pastry chefs in his country and responsible of Academy Lavonne