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

These cacao powders, each with their own technical benefits, distinct colors, and flavors, are divided into three specific ranges.More info

In its preparation, fermentation in acacia wood boxes is combined with slow roasting methods.More info

With this launch, the company reflects the strong ties it has with its cocoa-partners, suppliers, employees, and customers.More info

Pear, apricot, and pineapple are their three new flavors.More info

Dutch Meadows and Blenda have a natural and very versatile butter ghee.More info

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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