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

The specialist in chocolate decorations completes its Nature range with surprising ornaments inspired by one of the most appreciated shellfish.More info

225,031 visitors did not miss the last edition of the Salon, the first without Paul Bocuse.More info

The collection of handmade chocolate decorations inspired by nature offers a finishing touch to any dessert or cake.More info

For the first time in the competition, the participants will have to present a 100% vegan plated dessert and an imposed theme which will be “Nature, Flora and Fauna”.More info

The fair will deliver its Innovation Awards to products and equipment that advocate ease of use and nutritional properties, among many other values.More info

In its nineteenth edition, the fair will have a wider offer thanks to an additional 10,000 m2 room and promises to surpass its already astronomical figuresMore info

The last edition of the show was visited by 208,000 professionals, more than 10% than in 2015.More info

The countdown to the most important artisan pastry competition, the Coupe du Monde de la Pâtisserie, which will take place on 22 and 23 January within the framework of Sirha (Lyon), has begun. And 14 of the 22 teams whichMore info

Roy Pell and Christophe Feyt, who have both participated together in previous Coupes du Monde, brought a new perspective to training to try to get to the top of the podium.More info

Avenues dedicated to different trends, a Food Studio with cooking congresses inside and dozens of pastry and cooking championships will make this a new and unforgettable event.More info