Pastry Blog. Professional Pastry at So Good Magazine

Pastry Blog

Course by Luke Frost in L'École Valrhona Brooklyn

Pastry Blog

Artistic chocolate showpiece, Italian gelato, and plant-based dessert courses to celebrate ten years of l’École Valrhona Brooklyn

Antonio Bachour École Valrhona Brooklyn

butter

Pastry Blog

The surprising (not) butter offered by a Californian startup

Research and Development

Pastry Blog

Seven innovative bonbons that break new ground in terms of appearance, flavor, and concept

Adrián Ciaurriz Andrey Dubovik

Podium CMP 2025

Pastry Blog

Japan once again wins the Coupe du Monde de la Pâtisserie

Coupe du Monde de la Pâtisserie Sirha

Sigep 2025

Pastry Blog

Internationality, more pizza, and the ice cream of the future at Sigep 2025

Sigep

Pastry Blog

So good #33 editorial. Sustainable Sustainability

so good #33

Germany, winner Gelato Europe Cup 2025

Pastry Blog

Surprising win by Germany in the European qualifier for the Gelato World Cup

Gelato World Cup Sigep

Pastry Blog

Eleven ways to break the mold in ice cream

Books For Chefs Catalogue Dej Kewkacha

Pastry Blog

Three reasons not to miss Sirha Lyon 2025

Coupe du Monde de la Pâtisserie Sirha

detail cover so good 33

Pastry Blog

Proto-bonbons, plant-based and other glimpses of the most brilliant pastry

Andrey Dubovik Anthony Hart

Pastry Blog

“What are the requirements for good chocolate packaging? Visual appeal, a strong concept, and creative use of materials”

Books For Chefs Catalogue Chocolate

Pastry Blog

Citrus, Japanese inspiration, and Christmas spirit in these seven bûches to bid farewell to 2024

Bùches de Noël Cédric Grolet