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

Chinese-American chef Jialin Tian offers instructions to create up to 27 small choux pastries in his second book dedicated to this dough.More info

Sugar bubbles, pulled sugar, blown sugar, Isomalt … how to handle each sugar depending on the decorative result that we are looking for.More info

Strawberry replaces raspberry as the protagonist of the stellar launch of the new summer menu of these Luxembourg patisseries. The ice cream oval cake is again the great bet of the Oberweis brothers, Jeff and Tom.More info

The latest edition of this North American fair concluded with a record in exhibition space and its commitment to demonstrating all kinds of food trends and machinery. More info

We went deep into the process of making an ice cream by the hand of two specialists in the field, the Spanish chefs Enrique Coloma and Pablo Galiana.More info

AUI, which has distributed Felchlin products through 2017 alongside SCFF, will be the sole distributor as of January 2018.More info

The ally of chefs is remodeling its showroom with which it wants to inspire the senses and create synergistic relationships.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

A demanding competition which eliminates finalists throughout, and the top three face each other off.More info

These typical Alsatian Christmas pastries are transformed into original savory snacks in this Relais Desserts chef’s new book.More info