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

The MOF has wanted to share a lot of practical information in his first book.More info

FIVE thematic buffets by Antonio Bachour: croissant and brioche, entremets and petit gâteaux, fruits and vegetables, choc and petit fours.More info

The chef shows his unique style in this recipe where he presents a tarte tatin with Jerusalem artichoke as the protagonist.More info

The fair continues to establish itself as a great showcase for the Middle East.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

This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info

The Japanese pastry chef Yui Tateyama came in second place, and the Indian chef Eureka Araujo came in third.More info

His own patisserie, Eclat des Jours, is a landmark in TokyoMore info

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