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

Award-winning British chef Simon Rogan is the driving force behind this establishment that has a very eco-friendly spirit.More info

Eight innovations will be awarded by a jury of experts, professionals, and journalists specialized in bakery-pastry in the next edition of Sirha Europain.More info

The negative evolution of the pandemic forces the organization to postpone dates.More info

The intimate and informal book, signed by chef agent Hélène Luzin, is available in French in Books For Chefs.More info

For the pastry chef of the Lasarte restaurant, this award is a great joy and a reason to continue growing.More info

In Jérémie Runel’s hands, eggs are turned into small delicacies with almond, mango, and Madagascan vanilla flavors.More info

In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.More info

The solidity of French pastry and its authority over the whole world is clearly explained by figures like the master Jean-François Deguignet, Le Cordon Bleu Paris Institute Technical Director – Pastry, and instructor. His task is no other but passingMore info

After the two awards for best Asian pastry chef received by Janice Wong in 2013 and 2014, this important recognition given by the organization of the World’s 50 Best Restaurants has once again gone to a professional from Singapore.More info