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

The meeting, presided over by Pierre Hermé, will host more than 100 master classes, more than 40 courses, and seven gourmand spaces.More info

Masks, children’s games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.More info

The initiative, which turns 14 years old, will allocate all the benefits to the Zazakely Sambatra association.More info

The last edition of the fair gathered 110,000 visitors, more than 500 participants from 60 countries, ambitious competitions, and more than 50 demonstrations by great chefs.More info

The pastry chef relies on Perfect Purée to achieve flawless natural flavor, customizable fillings, and vibrant colors for her macarons.More info

Both pastry chefs have passed the Association’s rigorous admission test.More info

Some plantations in the Tamil Nadul region surprised the Belgian chocolatier and inspired him to expand his range of carrés, bars, macarons, bonbons, and cakesMore info

Its history goes back to the times of Louis XIV, it embodies the art of living ‘à la manière française’, and currently has 39 stores around the world.More info

In the III Valrhona Hot Chocolate Festival, 10 prestigious pastry shops and chocolatiers will participate around the city.More info

The star of the catalog is the Kukla bûche inspired by Russia.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 new apartments, laboratories, and classrooms, the school now offers a 7,000 m2 learning space.More info

The book, available at Books For Chefs, is divided into different sections, from fruits to cakes.
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In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.More info

The restaurant, number 5 in The World’s 50 Best Restaurants 2023 ranking, pushes diners to the limit with desserts that stimulate the senses.More info

In Books For Chefs, you will find a careful selection of titles to expand your knowledge on the subject.More info

It will be one of the pillars of the fair that will take place next October in Munich.More info

Innovation, new talents, sustainability… these new awards cover 11 categories.More info

With this dessert, the Executive pastry chef of the restaurant Musaafer pays tribute to the vibrant cuisine of Goa.More info

The famous mixologist respond at so good.. 30 to the challenge launched by chef Luis Amado.More info

In 2023, the chef presents himself renewed, committed, and advocating for the use of ingredients and raw materials with greater nutritional value.More info