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

In this dessert that appears in so good.. 30, the Colombian chef focuses on strawberries and shows different variations of them.More info

In California, they have announced significant progress in the production of this sugar substitute.
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The historic fair, which celebrates its 25th edition, will be in line with the new challenges facing the sector.More info

ISH offers programs in association with two of the world’s leading higher education institutes: Ecole Ducasse and Les Roches.More info

Participating countries will have five and a half hours to present 16 dessert tasting desserts, two artistic pieces, and a buffet.More info

The Executive Pastry Chef at Spoon and Stable in Minneapolis creates desserts that tend to be very bright and intentionally plated, the result of great teamwork.More info

Remember 28ºC contains a varied list of creations ranging from the most classic to the most personal. Learn how to choose the best flour, how to use certain ingredients, become familiar with the most convenient type of mold and a lot more valuable tips that will help you master panettone like few others. More info

Sensitivity and quiet sophistication More info

Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info