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

To achieve the creamy mouthfeel and flavor, Callebaut extracts a 100% vegetable milk-alternative from the chufa plant, which is very respectful of the environmentMore info

Made with sustainably grown coffee, they are suitable for hot and cold recipes.More info

With this innovation, chefs can create gelatin shapes easily, quickly, and accurately.More info

Buttons, hearts, and kisses, circles and squares, stars and pearls. Barbara Luijckx’s brand continues to help professionals create modern sweet arrangements.More info

The brand gives the opportunity of exploring the potential of vegan pastry and reaching a wider audience with this chocolate.
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The Caketail is a new offer of consumption like tea time or gourmet coffee, though with an originality that is sure to be attractive.More info

Taking care of every last detail, including presentation, the range of chocolates pays homage to the cocoa areas that gave rise to the firm with its design More info

Created from lentil proteins and vegetable oils, it is suitable for people who are lactose intolerant, vegans, and sufferers of celiac disease. More info

Food waste is reduced with this product that has sweet and floral aromas with powerful notes of cocoa.More info

This new collection adapts to the dietary preferences of modern consumers and helps pastry shops create desserts without refined sugar.More info