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

An international team of researchers advocates the pigment once the safety of this natural food coloring is guaranteed.More info

Scheduled for July 2020, but due to the coronavirus it will finally be held this April More info

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

On May 12, the five candidates who will have a direct pass to the final in Lugano (Switzerland) will be chosen.More info

The Japanese chef had the idea of ​​making this dessert when he found he could make kadaif at home with a frying pan.More info

Search for simplicity and trial / errorMore info

The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formatsMore info

In this book, the chefs of Cacao Barry offer practical recipes to master the art of French pastry, enhance creativity, and exceed the limits of flavor.More info

The School was founded in 2016 by Chocolatier Melissa Coppel with the commitment to host only the best professionals in the world, to keep the class offerings evolving constantly.More info