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

Passionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.More info

In this creation, the chef shows her commitment to a pastry that fuses cultures, making it lighter and less sweet.More info

The candidates thrilled the jury with very personal creations inspired by the theme, “self-expression”.More info

The historic fair, which has just celebrated its 24th edition, has brought together more than 25,000 professionals, more than 70 masterclasses and round tables, and 300 exhibitors and brands.More info

A cross between Argentinian, Asian, and European cultures at the service of a subtle pastry full of nuancesMore info

A great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.More info

The chef shows the original recipe and the process of making this typical cake from the French region of Brittany.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