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

Guillaume Lopvet, from Sepia Restaurant in Sydney, has won the third edition of the Savour Patissier of the Year, which took place from May 27 to 29 at Foodservice Australia.

For three days, 30 pastry chefs from all over theMore info

Candidates will be evaluated by Frank Haasnoot, Jerome Landrieu, Dinara Kasko and Paul Kennedy.More info

The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.More info

The pastry chef and chocolatier has been proclaimed the winner of the second edition of this competition which aims to recognize and showcase the talent of young pastry chefs. More info

In May, candidates will have to demonstrate their skills in cakes, éclairs, entremets, and desserts before a jury formed by some of the most well-known pastry chefs in the world.More info

There will be a second edition of this competition created by Kirsten Tibballs, and with Christophe Michalak, Antonio Bachour, Jordi Roca, and Paul Kennedy on the panel of judges.More info

The German chef Deniz Karaca, who clearly stood out in the categories of cakes and éclairs, has been proclaimed winner of this new Australian competition, devised by Kirsten Tibballs.More info

A panel of judges of the highest level and juicy economic prizes turn this initiative into an authentic celebration for Australian haute patisserie.More info