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

The bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.More info

What would it be like to spend a week in the workshop of this French chef’s delicious pastry shop? Find out in the book, A Week with Yann Duytsche.More info

Name of School: Hofmann Culinary School

Brief History: After her apprenticeship in the best schools and kitchens in Europe, the late Mey Hofmann felt the need to share the experiences acquired. That’s where her renowned cooking school emerged in 1983More info

A pre-dessert with which the Japanese pastry chef representing Indonesia convinced the jury of C3 Valrhona.More info

Martin Lippo, Vincent Guerlais, Emmanuele Forcone, and Johan Martin are some of the pastry chefs who have participated in this great event.More info

Guasare and Milk of Nicaragua have been proclaimed the best chocolates in this well-known competition.More info

Artistic presentations and combinations with chocolate and seasonal ingredientsMore info

A new great compilation of recipes of world-renowned chefs.More info

Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.More info