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

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

The Barbara Luijckxn brand expands its chocolate jewelry collection range.
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By popular demand, the firm launched this couverture which is already available in Europe in early March.More info

Pastry Chef’s Boutique presents, together with the French chef, this exclusive line that reflects the hues of natural flavors.More info

This vibrant flavor, with no dairy or gluten, reaches the North American market.
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These chocolate decorations are ideal for enhancing the three-dimensional impact of pastry creations.
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This cuvée was born from the desire of the French chocolate manufacturer to support cooperatives such as the Balinese KSS, which grows crops of increasing quality.More info

To get this creamy and smooth chocolate, the company has incorporated grains of real Bourbon vanilla pods.
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