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

Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.More info

The group will expand its line of sponge cake bases with new flavors, dimensions and types.More info

Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazineMore info

The box was commissioned by Queen Victoria and sent to South Africa during the Second Boer War as a gift to British troops serving on the front lines.More info

French modern patisserie which pays attention to large formats and lighter resultsMore info

With a slight increase in new users, our portal maintains the good rate despite the coronavirus.More info

The Group thus incorporates 3D design into its industrial know-how and reaffirms its search for innovation.More info

The Christmas collection envisioned by Jérémie Runel is made up of four creations: Madagascar, Ardèche, Alps, and Sicily.More info

Chocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24More info

The next edition of the fair will take place from October 22 to 26.More info