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

Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.More info

French modern patisserie which pays attention to large formats and lighter resultsMore info

The next edition of the fair will take place from October 22 to 26.More info

Due to the coronavirus, the organizing committee has had to cancel most of the continental selections and make the selection based on the results of the 2018 podiums.More info

A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear exampleMore info

World traveler sharing his cream and butter knowledgeMore info

First video of the series that complements the book, True Bread, and that serves to not only understand the preparation of dozens of European bakery specialties, but also the techniques that great bakers master to always achieve the best resultMore 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