Oh là là!, a guide to navigate the world of doughs
October 4, 2022We analyze Yohan Ferrant’s first book which, in addition to vindicating the baker’s trade, is a very useful practical manual in any school and bakery.More info
Bread scoring techniques, before and after fermentation. The True Bread Videos (6 of 6)
June 17, 2022Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info
Shaping and conditioning the Focaccia. The True Bread Videos (5 of 6)
May 30, 2022Joaquín Llarás shares the skill he has with this Italian bakery classic.More info
Coca de Forner (baker’s sweet bread) forming and flattening, the true bread videos (4 of 6)
January 4, 2022In the fourth video in his series, the baker focuses on a classic of Catalan bakery, an extremely hydrated dough that is finished with olive oil and sugar, making it one of the most traditional and popular snacks in this region.More info
Traditional kouign amann step-by-step recipe by Emmanuel Hamon
June 11, 2021The chef shows the original recipe and the process of making this typical cake from the French region of Brittany.More info
The highly hydrated ciabatta-like loaf. The True Bread Videos (3 of 6)
February 10, 2021Third stop in the series of videos linked to the book True Bread by Joaquin Llarás, this time looking at how to handle the most delicate doughs in all of bread making.More info
Kaiser rolls, the original hand-marked vienna bread rolls. True bread videos (2 of 6)
December 4, 2020The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formatsMore info
Forming loaves of bread and rounds. Joaquín Llarás ‘True Bread’ videos (1 of 6)
October 21, 2020First video of the series that complements the book, True Bread, and that serves to not only understand the preparation of dozens of European bakery specialties, but also the techniques that great bakers master to always achieve the best resultMore info
A bread factory in the UK in the 60s
June 26, 2020Interesting documentary that shows the advanced level of industrialization of bread manufacturing in the 1960s in England.More info
A London studio presents the lightest dessert in the world
November 22, 2019Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.More info
Kirsten Tibballs tête-à-tête with Ramon Morató
October 8, 2019The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industryMore info
Hironobu Tsujiguchi’s chocolates in a documentary
September 5, 2019Le Chocolat de H is an opportunity to explore the world and the award-winning artisan chocolates of the famous Japanese pastry chef.More info
Chanson Patisserie by Rory Macdonald
March 5, 2019The London pastry chef, who presents the book, Bake, this March, is the ideologue of this original establishment in New York.More info
Four incredible desserts by Cédric Grolet
April 24, 2018The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.More info
Chocolate art and technique in Stéphane Leroux’s latest book
October 30, 2017Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.More info
Glea, Abel Bravo’s artisan pastry
October 25, 2017The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.More info
Gearing up for Valrhona C3 2017
July 3, 2017The American selections for the new edition of this exciting competition that in 2016 gave the victory to Fredrik Borgskog will be held in October.More info
A tribute to Jules Verne in Nantes
June 29, 2017In their last meeting in Nantes, the members of Relais Desserts surprised with a beautiful and fanciful buffet.More info
Yun Eunyoung, Korean-Style éclairs, always crisp and fresh
April 12, 2017Women in Seoul are the ones who prefer this sweet habit of going off the beaten path, and Yun Eun-Young’s team is well aware of it, so they take maximum care with the details of the presentations, making each éclair a small jewel that becomes a product of worshipMore info
The US Pastry Competition 2017 goes to John Cook
April 11, 2017In the last edition of this historic competition, we saw a high level in the finishes of each piece of chocolate and also in the tastings.More info
Insights 2017. A talk with Paco and Jacob Torreblanca
March 30, 2017A talk with Jacob and Paco Torreblanca reflects arguments of sufficient weight to justify periodic visits to this temple of pastry savoir-faire. More info
Japan wins the Juniores World Pastry Cup 2017
March 24, 2017The great Italian master Iginio Massari could not hide his disappointment when only six points separated Japan’s first place from Italy’s second place. Enjoy this and other great moments of the competition with this video.More info
Chocolate’s not-so-sweet history
March 23, 2017What has occurred in the last 500 years, and also what has stopped happening, so that cocoa’s reality be so often associated with slavery and child labor.More info
Junichi Mitsubori. World of Wagashi. Passion in the serenity
January 18, 2017Discover at So Good #17 a master of Kado (way of confection) or wagashi artist.More info
“Senses in Sucrose”, Roberto Cortez’s first book
December 1, 2016The chef, head of CR8, seeks to microfinance the publishing of his first editorial work in which he unleashes his creative drive and great artistic talent.More info
Low-fat chocolate created in Philadelphia
June 29, 2016Researchers at Temple University claim that fat can be reduced in chocolate during the manufacturing process with electro-rheology.More info
The magic of Justin Fry won the UPC2016
May 27, 2016Now that the organization has announced the dates and the theme for the next edition of the US Pastry Competition, we look back at some of the highlights of the last edition, in which Justin Fry was victorious.More info
Chocolate coatings inspire science
April 18, 2016A new theory, developed by the team of engineers from the Massachusetts Institute of Technology (MIT), has been inspired by the work of artisan chocolatiers when creating uniformly smooth shells and precisely tailor their thickness.More info
The history of sugar explained by French sugar beet farmers
March 21, 2016From ancient times to the present day, this video by CEDUS (which represents French sugar manufacturers) takes an educational tour of key moments that have turned sugar into the reality that we all know today.More info
So good.. magazine #15 teaser
January 12, 2016If anything distinguishes haute pâtisserie from other ways of understanding pastry it is its commitment to raising each creation to a category of exclusivity, exquisiteness, and artisan work, out of the ordinary…More info
Guinness Record for Gilles Desplanches’s éclair mosaic
December 10, 2015A mosaic composed of 23,700 éclairs was created in Geneva to contribute to the fight against AIDS.More info
Building a competition chocolate figure with Jerome Landrieu
December 4, 2015Thanks to this course, some students better understand the creative process in the construction of an artistic piece at the Chocolate Academy in Chicago. More info
Dominique Ansel reinvents the cinnamon roll
November 26, 2015The Cronut inventor shows how to make his own personal cinnamon rolls in an educational video. More info
Martin Diez’s savoir faire at the Kiev International Culinary Academy
November 20, 2015Two years ago, the right hand man of Philippe Bertrand visited the academy, lead by Tetyana Verbytska, to teach a master class in pastry which was recorded in an extraordinary video that is worth watching over and over.More info
CRPC4 Preview: Freaks of the Industry
September 10, 2015The trailer for the fourth season of The Chicago Restaurant Pastry Competition, which will begin airing on the Internet this September, has been released.
The French Pastry School celebrates its 20th anniversary and a new medal for Canonne
September 4, 2015The Chicago-based pastry school turns 20 in the best way possible: the appointment of its founder, Sébastien Canonne, as Knight of the Order of the Legion of Honor.More info
Gaetan Fiard at the Musée Les Arts du Sucre et Chocolat
August 27, 2015Gaetan Fiard presents his mastery satinizing sugar with a spectacular sugar flower topping an artistic piece, a mastery that welcomes the visitors to this French museum.More info
A 3D brioche Versailles for Bastille Day
July 17, 2015Modernist Cuisine and 3D Systems Culinary recreate the opulence of Versailles in a totally decadent 3D brioche: eggy, buttery, subtly sweet, and utterly delicious. More info
“I believe in what I do,” the anthem of the FIPGC
June 5, 2015In just over two minutes, the Federazione Internazionale Pasticceria Gelateria Cioccolateria transmits the magic of patisserie and commitment to this trade.More info
Return of Napoleon in Ducobu
May 22, 2015200 years after the Battle of Waterloo, Marc Ducobu and Christophe Morel have recreated Napoleon Bonaparte in chocolate.More info
Nicoll Notter wins the US Pastry Competition 2015
May 18, 2015The 26th edition of the US Pastry Competition was for Nicoll Notter, the pastry chef of the Cosmopolitan Hotel in Las Vegas, who got his victory among the 15 finalistsMore info
Edible Growth: sustainable and healthy aperitifs in 3D
March 19, 2015The designer Chloé Rutzerveld is developing a project which will allow, within a set time, to cook snacks full of flavor and nutrients with a 3D printer. More info
A Gingerbread Casa Batlló
February 9, 2015The Modern Cuisine team surprises us yet again with another creative culinary project: a mini replica of one of Antoni Gaudí’s masterpieces.More info
Patrick Roger, broken hearted but looking towards the future (Video in french)
December 15, 2014He had not wanted to step foot inside the burned-out space for two and half months after a fire in which he lost all his current production as well as a large collection of chocolate artistic pieces. However, despite still suffering from a broken-heart, Patrick Roger’s gaze is firmly set on the present and on the future, and he guarantees that from a new location, right next to the old, fire-damaged workshop, he will meet the demand from his 9 boutiques for the Christmas campaign.More info
Authors of Sg#12 introduce their work
November 20, 2014So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.More info
International Ambassadors Seminar of Barry Callebaut in Barcelona
September 8, 2014Barcelona plays host over the coming days to a new seminar for the Ambassadors of Barry CallebautMore info
Copa Maya Pastry Cooking 2014 (Awards and exceptional artistic pieces)
September 5, 2014The recently completed Copa Maya of Pastry Cooking 2014, celebrated at Mexipan, went to the host country, Mexico. Alongside them on the podium were Columbia and Argentina .More info
Cacao Barry World Chocolate Masters 2015 teaser
June 20, 2014While Davide Comaschi, the brilliant winner of World Chocolate Masters 2013, is still savouring his victory, the organisation for the next edition of this prestigious competition is already underway, with more than 19 national elimination rounds to take place throughout the world.More info
Japanese selection – Coupe du Monde de la Pâtisserie 2014
May 5, 2014Who will be the members of the Japanese team for the World Cup of Pastry in Lyon? Discover the spectacular creations that were produced by contestants during the hard-fought elimination round in Tokyo.More info
25Th US Pastry Competition, 2014
April 15, 2014So Good.. Magazine was on US Pastry competition to cover how Japanese pastry chef Yoshikazu Kizu won the contest with a sugar work inspired in the Film Animation.More info
Patrice Demers – Panna cotta – Omnivore world tour
March 24, 2014Enjoy the beauty of Patrice Demers’ Panna Cotta process. This pastry chef has an idyllic relationship with the director’s lens while he makes his dessert in this one-of-a-kind video masterpiece, presented at Omnivore’s Festival of 2012.More info
“Nerua Guggenheim Bilbao, a journey into essence” Trailer
February 21, 2014“Over the last few years we have been documenting our projects, collaborations and daily work with the aim of sharing our excitement about our approach to living gastronomy, as we have been doing since we opened Nerua’s.” These are Josean Alija’s words, revealing the reason for making this documentary.More info
Alexandre Dubosc’s fantasy – “Choco là – Demo Reel”
February 11, 2014Cakes that spin like an LP on a turntable and which display moving images in the classic style of those of the first animations of the old zoetrope devices, country scenes that come to life, which then transform into faces, pastries that stop looking like pastries or figures of all kinds that play with your imagination. Welcome to the topsy-turvy world of the artist Alexandre Dubosc, whose main raw material to work with is chocolate.More info
So Good.. magazine #11 Teaser
February 3, 2014In publishing volume 11 of So Good..Magazine, the conclusion we came to was that we still have much to discover, and therefore to show you. And it would be difficult to find clear similarities between the 26 creators that we have brought together in this edition, which is a good example of the depth and variety of the wonderful world of haute pâtisserie.More info
A So Good.. reunion with Albert Adrià and Oriol Balaguer (english subtitles)
January 23, 2014Two men linked by the same goal -creativity an excellence in the sweet universe. Two pioneers in placing the restaurant dessert on the culinary Olimpus. So Good..Magazine is the witness of this moving reunion that includes an emblematic dessert of each pastry chef.More info
Mast Brothers Chocolate: A Family Cookbook Trailer
October 10, 2013A very funny and innovative way to present the new book of Mast Brothers, available since next 23rd October.
Christophe Michalak’s interview (English subtitles)
September 23, 2013With a course titled “tomorrow’s pastry”, French pastry chef Christophe Michalak came to Barcelona Hofmann’s cook school. This allows us to ask him for his creative vision and know more about his moving to essence, fresh products, without garnishes…
Sugar Pull 2013
September 10, 2013Amazing event organized by the Grand Rapids Community College (https://grcc.edu/secchiainstituteforculinaryeducationsice) that tries to pull an extra long thread of pull sugar.
Patisserie Ducobu, Waterloo
July 2, 2013Promotional film for pastry chef Marc Ducobu, Relais Dessert in Waterloo Belgium. Amazing images of their range of products and the way they take care in order to elaborate them.More info
Marcolini from the sky
July 1, 2013Exclusive long version of MARCOLINI FROM THE SKY. Discover the world of Haute Chocolaterie… A new way to see his workshops, his chocolates and his stores. Discovery, pleasure, sharing — a truly hedonist approach. The superfluous, magic and a tantalising hint of something, that’s us! Discover our shops: https://www.marcolini.be/#/en/shops/ Shop online: www.marcolini-eboutique.com More info
Could a machine ever learn to appreciate the taste of chocolate?
June 12, 2013The vast potential of artificial intelligence is on the brink to making this possible. The ESADE Research Group on Knowledge Engineering (GREC) is running creative experiments with chocolate chef Oriol Balaguer to prove that computers can be trained toMore info
La manufacture du chocolat Alain Ducasse
May 21, 2013Built from an old Renault Garage in the center of Paris, near Place de la Bastille, Alain Ducasse’s new chocolate factory was created with the willingness to get back to the roots of chocolate making : a careful, slowMore info
24th US Pastry Competition (2013)
April 15, 2013Chocolate and sugar combined in the same showpiece under the 2013 theme: Women. This are one of the challenges every of the 15 finalists must face during this past edition, held in NY City last March 3 and organizedMore info
Kaleidoscope, the Daniel Mercier’s Easter in Paris
March 8, 2013This season, La Grande Epicerie (Paris) associates with Chocolatier Daniel Mercier to offer an special chocolate pieces collection about Easter. Outstanding moulding method with digital 3D technology
Asian Pastry Cup 2012 (Awards Giving Ceremony)
July 12, 2012Australia, Malaysia and Singapore teams jumped on the last podium of the Asian Pastry Cup held at Sinfapore FHA Show last April. After a long day of hard work it was breathing a lot of high emotions at theMore info
Amoretti 2012 World Pastry Team Championships Day One
July 12, 2012Day one of the 2012 Amoretti World Pastry Team Championships at the Red Rock Hotel and Casino in Las Vegas
Pierre Marcolini ‘Into the Raw’
June 12, 2012Chef chocolatier Pierre Marcolini vindicates selfmade chocolate since the cocoa beans to the dessert in his participation in ‘Into the Raw’ Fest in Brussels.
The Truffle, by Marijn Coertjens (silent movie)
June 10, 2012Funny demonstration of how a truffle is being made by Marijn Coertjens… if YouTube had 100 years maybe this video could belong to its ‘vintage’ category
Pastry Queen 2012
June 6, 2012Italian Sonia Balacchi won the first edition of World Pastry Championship Female, The Pastry Queen.
Grizzly Project (EPGB)
January 30, 2012Grizzly project shows how it is made a bear of chocolate from the design to the final aspects as sprying the outer layer. This bear has been done by Barcelona Pastry Guild School (EPGB) for its Chocolate Masters 2012
Jordi Roca: three desserts, BBC’s Masterchef
December 14, 2011From the BBC programme Masterchef, Jordi Roca demonstrates three desserts on the menu at his restaurant, El Celler de Can Roca in Girona.
Macaron of white chocolate and coffee by Carte Noire, Kraft Foods
November 23, 2011Recette filmée : Les Macarons, désir de croquant.
Original music & mixing : Aymeric Lepage Client : Carte Noire / Kraft Foods Agence : Proximity BBDO Paris Art Directors : Audrey Tamic & Remi Jamin Creative Director : ValerieMore info
Pastry emoticons by Rafael Blázquez and Olivier Fernández
November 11, 2011Barcelona Pastry School (EPGB) teachers run a funny story about emoticons, made with white chocolate, painted and airbrushed with food colorings 🙂 (english subtitles)
Play, the game of pastry (Spanish with English subtitles)
August 30, 2011Barcelona Pastry School (EPGB) teachers unveils some of the clues of their book ‘Play’, edited by Grupo Vilbo
Pierre Marcolini, Pastel collection
August 6, 2011Pierre Marcolini reveals you his secret for the Pastel collection. For those who don’t know them yet, these summer chocolates go particularly well with sunshine and heat-waves. They are quite the opposite of the seasonal classics, frequently associated withMore info
Sweet Play, self customized chocolats
July 27, 2011A new kind of chocolate which can be created according to your taste, thanks to three elements. It is the final project of French designer Elsa Lambinet, ECAL student, and supported by Swiss firm Blondel.
Essência de cacau, Brazil
June 15, 2011An amazing trip to the cocoa plantations in Brazil. About 100 master pastry chefs and chocolatiers from all over the world as protagonists. The Spanish pastry chef Jordi Farrés share with us this funny video with Spanish ambassadors. BarryMore info
Sagres chocolate beer with chocolate website
June 8, 2011Sagres is Portugal’s leading beer brand. This year, Sagres brewed a new product: Sagres Preta Chocolate, a chocolate flavoured stout beer.
Without a TV campaign and very few print materials, Sagres challenged their digital agency to create an onlineMore info
US Pastry Competition 2011
March 8, 2011Marco Cossio achieved the victory of the 2011 edition of the US Pastry Competition. Enjoy the main artistic works of the contestants.
I Juniors World Pastry Cup
February 4, 2011Under 23 years old pastry cook from ten different countries tried to win the first Juniors World Pastry Cup, in Sigep 2011, Rimini (Italiy), last January 23/24. Finally, Italian team lined up by Antonio Daloiso and Andrea Borgognomi, achievedMore info
Interview: Pierre Herme (Patissier, Paris) Favourite Places in Paris
January 31, 2011Interview by RedVisitor (www.redvisitor.com) & Andrea Petrini (Food Critic) We catch up with Pierre Herme, France’s master patissier, to find out more about the inspiration behind his exquisite pastries, his thoughts on living in Paris, and his favourite placesMore info
XII Coupe du Monde de Patisserie
January 30, 2011Surprising edition of the World Pastry Cup in Lyon, SIRHA, last January the 23rd-24th, 2011. Spain team won the gold medal, leaving behind Italy (2nd) and Belgium (3rd), and sixteen other countries. They did an excellent taste work inspiredMore info
Christmas tree by Patrick Roger
November 5, 2010Pastry chef Patrick Roger collaborates with an awesome christmas tree in the solidarity campaign “Telethon 2010”
Valrhona Coupe du Monde de la Patisserie 2010 Japon
October 15, 2010Awesome images of the Japan finals for the next World Pastry Cup 2011 in Lyon.
How to make gold leaves (Spanish)
September 27, 2010Eytzinger company, settled in Schwabach (Germany), shows the process to make gold leaves for food. By El Blog de Bertus (https://esebertus.com/blog)
Paris, the Saint Honoré, Louis Vuitton City Guide 2011
September 16, 2010An amazing overview of Saint Honoré specialty, that mixes history, places and the work of some of the most renowned pastries in Paris, as Ladurée’s, Lenôtre’s, De gateaux et du pain’s or La Pâtisserie des Rêves.
The Mast Brothers
July 26, 2010The life of a mariner is one given over to wanderlust—the quest for adventure, crossing unseen horizons to secure precious goods—only to bring them back to their home port. This same love of adventure and curiosity defines the brotherhoodMore info
Kings of Pastry – Theatrical Trailer
June 24, 2010Imagine a scene never before witnessed: Sixteen French pastry chefs gathered in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in hopes of being declared by President Nicolas SarkozyMore info
Asian Pastry Cup 2010
April 29, 2010Singapore held and won the third edition of the Asian Pastry Cup. Taiwan and Malaysia were second and third respectively. And with China, the 4th, they are the four countries classified for the Coupe du Monde de Patisserie inMore info
US Pastry Competition 2010
March 24, 2010Nathaniel Reid won the last US Pastry Competition held in New York past February 2010.
Short cake, strawberry and cream. Aya Higuchi
March 18, 2010Japanese pastry chef Aya Higuchi, settled in Ochiai’s Barcelona, shows one of the most popular Japan desserts, the short cake. Simple but appealing, genoise cake component gives a milder result than classic almond cakes.
Open de France des Desserts 2010
March 15, 2010The european classificatory for the World Pastry Cup ended with Spain first, followed by Russia, United Kingdom, Tunisia and Morocco
Summer Crème Glacée Demonstrated by The French Pastry School
February 18, 2010Chef Sébastien Canonne, M.O.F. and World Pastry Champion Dimitri Fayard demonstrate a Summer Exotic Fruit and Ginger Crème Glacée with cilantro, mango, banana, and pineapple fresh fruit ceviche, and litchee gelée. www.frenchpastryschool.com
Coppa del Mondo de Gelateria
February 5, 2010French team won the 2010 edition, Switzerland was second and Morocco and Argentina were third ex aequo. Italy didn’t participate
XI Coupe du Monde de Patisserie, 2009
July 9, 2009France won the XI edition of the Coupe du Monde de Patisserie, followed by Italy and Belgium.
Asian pastry cup 2008
April 30, 2008Singapore won the second edition of the Asian Pastry Cup, followed by Taiwan and China
X Coupe du Monde de Patisserie
March 26, 2008Highlights of the X World Pastry Cup, won by Japanese team