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

The young candidate achieved a resounding victory in the French trial, securing in addition three out of five special prices.More info

22 locations and 48 other distribution points are participating in this voluntary project, where the true stars are Valrhona chocolate and the humanitarian spirit of La Tablée des Chefs.More info

Multidisciplinary chef who reaches pastry through savory cuisine. Spain’s champion in 2001. Inexhaustible source of creativity.More info

L’Art du Chocolatier Challenge 2012 is a new annual competition promoted by Cacao Barry and the Chocolate Academy in Chicago with director Jerome Landrieu as its head. The aim is to appoint the best chocolatier of the year and encourage creativity and artistic design in patisserie and chocolate.More info

Paco Torreblanca’s pastry, thanks to this great master’s unmistakable style, has become an international, timeless reference. His masterpiece book is proof of that, originally published in 2003, and whose third edition we now present. Its international success and a constant request for it from different countries has led us to republish it once again.More info

Since we began this new phase with updating sogoodmagazine.com webpage two months ago, we haven’t stopped thinking about how to improve the services we provide.More info

Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.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

With more than 40 recipe ideas, this book by Ireks is a must-read for anyone looking to give their breads a unique touch.More info

The prestigious championship dedicated to chocolate has opened registrations for its next edition. National and regional teams start in 2024.More info

Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info

Trained at Le Cordon Bleu Paris, she has undoubtedly contributed to the success of Julien Royer’s restaurant Odette (Singapore) in recent years.More info

Books For Chefs brings together two great books by the Danish chef in a single hardcover book.More info

Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info

Each team must execute a classic Italian panettone, a dark chocolate panettone, and an innovative savory one.More info

The Organization ensures that 90% of growers do not have access to enough food and basic necessities.More info

In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info