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

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.More info

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.More info

Due to the coronavirus, the selected team was unable to meet or train.More info

On February 28, 2020, the team that will travel to Lyon will be selected.More info

The prestigious competition raises the requirement by changing the rules of participation.More info

The French chef, who succeeds Gabriel Paillasson, will perpetuate the values that characterize the competition.More info

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 madeMore info

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”.More info

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

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

We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.More info

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info

The Dutch pastry chef has reached an agreement with pastry chef friends to market his legendary cake in Hong Kong, Singapore, and Seoul.More info

Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.More info

The group will expand its line of sponge cake bases with new flavors, dimensions and types.More info

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 .. magazineMore info

Michel Bras, Cédric Grolet, Oriol Balaguer, Emmanuel Ryon, Albert Adrià, Lior Shtaygman, Charisse Dickens, Attila Meinhart, Patrik Szczepański, Enric Monzonis, Albert Daví, Josep Maria Ribé, Julien Dugourd, Raphaël Giot, Vinesh Johny, Masahiko Ozumi, Curtis Duffy, Eric Ortuño, Hiroyuki Emori, Michel Eyckerman, Ángel León & David Chamorro, Ivan Pascual, Eunyoung Yun, Antonio BachourMore info

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.More info

French modern patisserie which pays attention to large formats and lighter resultsMore info

With a slight increase in new users, our portal maintains the good rate despite the coronavirus.More info

The Group thus incorporates 3D design into its industrial know-how and reaffirms its search for innovation.More info

The Christmas collection envisioned by Jérémie Runel is made up of four creations: Madagascar, Ardèche, Alps, and Sicily.More info