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

With new apartments, laboratories, and classrooms, the school now offers a 7,000 m2 learning space.More info

It will be one of the pillars of the fair that will take place next October in Munich.More info

With this dessert, the Executive pastry chef of the restaurant Musaafer pays tribute to the vibrant cuisine of Goa.More info

The famous mixologist respond at so good.. 30 to the challenge launched by chef Luis Amado.More info

Among the different tests, applicants have to create an artistic piece around the theme, “The Animal World”.More info

Sensitivity and quiet sophistication More info

Mini is the first great book on contemporary pastry dedicated to the small format. The book displays a wide repertoire of signature creations spread over eight great families: sablés, cakes and macarons, choux, giandujas, free, classics and unclassificable.More info

CIB is a school that believes that if you do not change, you cannot evolve, and that is precisely what they have been doing with their method since they opened their doors in 2018: teaching people to evolve.More info

Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info