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

In its eighth edition, the competition invites 18 pastry chefs to reflect and raises the need to face the great challenges of today’s world.More info

The national teams will start in March 2021 and the grand final will be held in October 2022 in Paris.More info

Elias Laderach nos cuenta algunas de las claves de su contundente victoria en la última edición del World Chocolate Masters. Aunque se impuso con autoridad, tuvo algún momento durante la competición muy delicado. ¡No os perdáis su historia!More info

Three high-voltage days in which we have been able to appreciate a lot of talent and emotions interspersed in a competition that the Swiss chocolatier virtuoso took home.More info

We invite you to join us for three intense days and encourage you to share with us your opinions and comments on this exciting international championship.More info

The 20 candidates will undergo exciting tests in which they will have to develop their creativity and imagination to the max. More info

The final will not be held until October, but we already know the names of 18 of the 20 candidates vying the coveted title.More info

The young pastry chef’s chocolate showpiece, dedicated to the Kayapo indigenous people, fascinated everyone present including the jury, who did not hesitate to proclaim him the winner.More info

At only 26, Alistair achieved a resounding victory in the qualifying competition, since in addition to winning first place; he also took home three of the individual awards. More info

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

Two months before its celebration, the great chocolate event announces an attractive program.More info

In this creation, the Italian pastry chef does keep the aromatic combination of vanilla, fresh cream, and custard.More info

After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info

The theme of the 2022 edition is Naturalité.More info

In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info

Poland, Japan, and Spain have marked a journey to making pastry evolve from formulationMore info

The pastritect in charge of transforming the Athenian legacy into elegant, contemporary cakes
More info

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info

The owner of the dessert restaurant, Coda, in Berlin, adds a new recognition to his illustrious career.More info

Awarded by the 50 Best as the Best Pastry Chef in the World in 2022More info