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

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

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

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

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

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

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

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

Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.More info

A small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.More info

With the philosophy of less is more, the chef presents this simple recipe on the outside but very powerful on the inside.
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From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
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We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.More info

Simple on the outside, powerful on the inside.
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The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.

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Technical perfection and expressive freedomMore info

Barcelona has a new multi-space that combines school and shop. A project that is raising expectations not only for its innovative and risky interior design, but also for its product offering with the Ortuño seal.More info

Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info