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

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info

After the hiatus caused by the pandemic, the director of the great Lyon fair where the World Pastry Cup is held explains why they have decided to hold an atypical edition this SeptemberMore info

With the touch of orange blossom and a whipped ganache, the particularity of this choux pastry is that the formulation is designed to dispense with wheat flour and be gluten-free.More info

Only 14 countries will face off in a final full of changes that are aimed at better responding to the challenges of today’s socieMore 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