In all our interviews, we ask chefs about future trends. We want to know what is to come, how our beloved pâtisserie will evolve in the coming years. In all cases, without exception, you speak of a progressive reduction of sugars and fats, of a more sustainable pastry, of an elimination of waste and of a greater and better use of raw materials… There is also a general consensus in pointing out the preferences of the current consumer towards baked products over frozen products, doughs over mousses, something that we have been observing for some years now. And more recently, although we fear tha ..read more

From October 26 to 28, Deauville (Normandy) will host Pâtiss’Art, a new pastry show aimed at both professionals and the general public, and which expects to receive more than 10,000 visitors. Nina Métayer, chosen Best Pastry Chef in the World 2024 by 50 Best Restaurants, will be the godmother of the first edition. “When I heard about the idea of ​​making pastry accessible on our beautiful Normandy coast, I couldn’t say no. I love being the godmother of the first 100% pastry salon outside of Paris,” she said. The program will consist of an exhibition area, master classes, demonstrations, immers ..read more

Albert Adrià and his pastry chef Alfredo Machado opened their most popular gastronomic project, Gelato Collection, on Las Ramblas in Barcelona yesterday. It is an ice cream parlor that captures the spirit and technical background of signature restaurants like Enigma to bring them to an avant-garde ice cream parlor that, for now, will only open in the afternoons. The establishment will offer around 60 proposals of which you can already try around twenty, and with an interior design inspired by perfume shops and jewelry stores. It is located right next to the Torrons Vicens store and connects wi ..read more

The École Nationale Supérieure de Pâtisserie (ENSP), which is part of the École Ducasse network of schools, celebrated its 40th anniversary on June 24 at its campus in Yssingeaux in the Haute-Loire region in south-central France. The day began with speeches by Alain Ducasse, founder of École Ducasse; Luc Debove, director of the ENSP; Elise Masurel, general director of École Ducasse, and Evelyne Bayet, deputy mayor of Yssingeaux. Attendees had the opportunity to take a guided tour of the spectacular facilities that were expanded in 2023 due to the high demand for pastry training. One of the hig ..read more

What could we highlight from this 32nd issue of so good.. magazine? Well, nothing in particular and everything in general. Each and every one of the stories behind the over twenty chapters that make up this edition are of high voltage in terms of interest and of the highest quality, both professionally and humanly.   Discover So Good #32   However, the 24 chefs who star in this issue have something in common, their non-conformity, their desire to go further, to cross borders, and explore limits.   “Sub zero” world This is what happens with four renowned professionals who invite ..read more

The independent ranking La Liste, in collaboration with Cacao Barry, has recognized international pastry talent by giving awards to 25 pastry chefs from 14 countries, from Spain to California, Lima, Paris, Budapest, Pakistan, Melbourne, and Singapore.   Ten special awards   Most Creative Pastry Chef in the World Bastien Blanc-Tailleur (so good.. magazine #6) was awarded for his impressive wedding cakes, his outstanding contribution to the sector and the reformulation of a cake for a special occasion.  “His wedding cake designs are not simple desserts, but masterpieces th ..read more

The work of research and innovation in a sector such as avant-garde cuisine is constant and never-ending. Either to better adapt to the demands of a gastronomy in which pleasure is not at odds with health or sustainability, or to bring new, more intense and pure experiences to the palate. This is where the efforts of some companies to rediscover an ingredient like cocoa powder come in. In so good.. magazine 31, Talia Profet, pastry chef at deZaan, in addition to reviewing her career, speaks about the advantages of working with cocoa powder. Below we share part of the conversation we had with h ..read more

Sigep extends its international reach and broadens its horizons in its next edition towards the universe of pizza, an industry that has a global value of more than 153 billion dollars according to data from Verified Markets Reports. The event, organized by Italian Exhibition Group (IEG), will be held at the Rimini Expo Center (Italy) from January 18 to 22, 2025. In addition to Italian ice creams, which will continue to be the protagonists of the exhibition, the best foodservice technologies and premium ingredients for the world of pastry, bakery, and coffee, spanning an increasingly broad comm ..read more

Argentina, represented by Matías Dragún (chocolate candidate) and Lucas Carballo (sugar candidate), won the Americas selection of the Coupe du Monde de la Pâtisserie, which took place on Tuesday, June 11, in New Orleans. Paraguay and Colombia completed the podium in second and third place respectively. These three countries, along with the Wild Card, Chile, will compete in the grand final of the World Cup, to be held in Sirha Lyon in 2025. Buffet Argentina Dragún and Carballo, who already achieved third place in the last Americas selection in 2022, impressed the jury with a buffet around natur ..read more

Photos: Ivan Raga Martin Diez, who is the author of the cover of so good.. magazine 30, confesses that one of the lines of work that is best for him is a kind of game of contrasts. There is no doubt when one sees the five chocolate pieces that he created during an experimental session in Chicago in which he participated alongside Dimitri Fayard and Nick Notter, organized by the Chocolate Academy. Below we share some of the reflections he made in the magazine about his idea of ​​contrasting what is raw and refined, his opinion on the current trends of plant-based and less sugar, or what he like ..read more