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Search Results for: coupe du monde de la patisserie

Toujours la France. The French team prevails in the Coupe du Monde de Pâtisserie

January 24, 2017 |

France first and Japan second. It was what many of us imagined would happen before it began, but we had to be there to know in which way they were going to delight us and to excite us once again.More info

See you in La Coupe du Monde de Patisserie

January 19, 2011 | 1

The 12th edition of the Coupe du Monde de Patisserie takes place January 23rd and 24th in Lyon, France. During two intense days, the French gastronomy capital will also become the world’s haute pâtisserie capital.More info

La Coupe du Monde promotes responsible pastry with a new committee

July 10, 2020 |

The competition has completely renewed its organizing committee and has appointed Claire Heitzler and Fréderic Cassel as vice presidents.More info

The Latin America pastry Maya Cup 2020 is cancelled

June 16, 2020 |

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.More info

Countdown to Wei Loon Tan’s online pastry masterclass

June 5, 2020 |

At the end of June, the award-winning Malaysian pastry chef will teach this class organized by PastryBCN using Zoom More info

The Maya Cup is postponed due to the coronavirus

March 26, 2020 |

The Latin American qualifier for the Coupe du Monde de la Pâtisserie will be held in September in Peru.More info

Pierre Hermé, invited by La Maison du Chocolat as chef in residence

February 7, 2020 |

The well-known pastry chef has created two vegan cakes for the occasion: Fleur de Cassis and Rose des Sables.More info

Innovations and the desire to learn, the antidotes of Europain 2020

January 22, 2020 |

More than 38,000 visitors, more than 300 business meetings, and more than 100 new products. These are just some numbers of the last edition of the fair in an edition marked by the effort to maintain international interest.More info

Switzerland wins the European Pastry Cup

January 17, 2020 |

In this preliminary round, Switzerland, Sweden, and Russia have achieved a direct pass to the Coupe du Monde de la Pâtisserie.More info

Niklesh Sharma: “Where others are more on glazing we are more into technology”

December 27, 2019 |

It could not be possible to understand the huge increasing of good and fine pastry chefs in the Asia Pacific Region without him, meet Nicklesh Sharma, the man behind the Academy of Pastry ArtsMore info

A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

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

60 creations by Antonio Bachour

October 8, 2013 | 2

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

Sigep 2021, prepared for change and the new reality

July 15, 2020 |

The international fair will introduce new formats, present five thematic routes, and improve global networks, among other actions.More info

Recipes and reflections

July 14, 2020 |

In a world in constant transformation, subject to numerous ups and downs, so good..magazine #24 offers you an explosion of creations, techniques, and recipes from the world’s leading pastry, and also the very interesting reflections that our authors express inMore info

So Good #24

July 14, 2020

Mark Welker, Ronny Emborg, Fusto Milano, Jean-Thomas Schneider, Francisco Migoya, Andrey & Ronya Dubovik, Nina Tarasova, Joaquin Soriano, Nicolas Arnaud, Lluc Crusellas & Marta Martín, Akihiro Kakimoto, Laurent Bichon, Richard Hawke, Florent Margaillan, Graham Hornigold & Heather Kaniuk, Luis Amado, Alexei Grebenshchikov, Andrea Coté, Grant Achatz, Pablo Baracat, Luciano García, Gustavo Sáez, Matías Risé, Belén MelamedMore info

L’École Valrhona Brooklyn organizes virtual pastry classes with Guillaume Roesz

July 11, 2020 |

For the first time, the school offers online demos for those who want to hone their chocolate and pastry skills.More info

Bart de Gans and Maurits van der Vooren get ahead of the winter season with Dobla

July 11, 2020 |

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.More info

Mini pastry is trending. Ten creative and profitable XS snacks

July 8, 2020 |

Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info

Good rate of enrollment for ISM and ProSweets 2021

July 6, 2020 |

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.More info

#NotWithoutMyChocolate, the Barry Callebaut platform that makes open businesses visible

July 6, 2020 |

1,500 outlets for pastry, bakery, chocolate and ice cream businesses from around the world have already registered.More info

Chocolate Form molds are available online in Chocolate World

July 2, 2020 |

The original Italian collection can be purchased in its entirety on the chocolateworld.be website.More info

Lemon-Ginger Financier by Jean-Christophe Jeanson

July 1, 2020

A classic among classics, the financier, which, like any other travel cake, can be consumed at any time and also does not need (or better yet shouldn’t!) be kept in the fridgeMore info