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

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

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

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 Asian Pastry Cup and the C3 International final will be held during the Salon.
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The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative spaceMore info

The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.More info

In response to consumer needs for tasty, nutritious, and responsible foods, the manufacturer presents WholeFruitChocolate, included in the new category of food and drinks, Cacaofruit Experience.More info

Designed by architect Fumihiko Sano, it has been awarded the 2019 Dezeen Awards in the restaurant and bar category.More info

The 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

In this piece, the co-founder of The French Pastry School demonstrates that it is possible to achieve a good balance of flavors, texture, and simplicity in pastry.More info

So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.More info

The chefs promise to defend the bases of the trade and share their experiences with the rest of the associates.More info

The co-founder of the French Pastry School is positive that elevating the level of pastry in the United States is possible by educating the consumer. More info