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

The book, which is having great sales success, can be found at our online store, Books For Chefs.More info

A one to watch chef who knows both Easter and Western pastry cultures and who is becoming more and more popular these daysMore info

Four new large establishments in Barcelona, ​​Paris, Wiesbaden, and Rodez extend and reinforce the Relais Desserts distinctive and its philosophy of defense of haute pâtisserieMore info

The emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie More info

Herbs and flowers such as meadowsweet, verbena, or pine and less common fruits such as Physalis assault Pierre Hermé’s showcases this season, with designs that do not disappointMore info

Milan will become a hub for hospitality and food trends for four days, with more than 800 activities scheduled and with various international competitions around such emblematic products as the tiramisu and the panettoneMore info

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info

A phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professionalMore info

A great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinventedMore info

After the hiatus caused by the pandemic, the director of the great Lyon fair where the World Pastry Cup is held explains why they have decided to hold an atypical edition this SeptemberMore info