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

Eco-responsibility has marked the theme of the competition this year.More info

There is much to be learned from France, from the way in which the craftsmanship is prestigious there, how well professional training is promoted and how the products that identify the craftsman are protected. And there is no doubt thatMore info

Using honey as a common thread, Italy surprised the jury with this dish in which innovative techniques are used.More info

The European qualifier of the Coupe de Monde de la Pâtisserie wants to recover the stage at Europain SirhaMore info

Making nature shine with simplicity as well as with intelligenceMore info

Third stop in the series of videos linked to the book True Bread by Joaquin Llarás, this time looking at how to handle the most delicate doughs in all of bread making.More info

A new style, new recipes, new combinations and new presentations … And all in just two bites.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