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

We contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.More info

Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.More info

Chocolate of pure origin and a reduced load of dairy and sugar to achieve an even more intense result. This is Carles Mampel’s artisan bûche. More info

Both chefs once again demonstrate that they work very well together.More info

Carles Mampel, Pierre Marcolini, and Stéphane Leroux are some of the great chefs who participated in the last edition of the congress.More info

Both chefs, who have an extensive calendar of courses and demos, recently visited the Lavonne Academy of Baking Science and Pastry Arts.More info

Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.More info

The head of Bubó patisseries was in charge of inaugurating the academic calendar of this new school with a course in which he displayed his talent by elaborating entremets, sables, and other pastry creations. More info

The chef visited Savour Chocolate and Patisserie School, the school run by Kirsten Tibbals in Melbourne.More info

This year, Latin America has a new event dedicated to avant-garde patisserie, with workshops and master classes given by Javier Guillen, Carles Mampel, Antonio Bachour, Oriol Balaguer, and Xavier Barriga.More info