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

World traveler sharing his cream and butter knowledgeMore info

Christophe Felder and Camille Lesecq teach how to recreate small indulgences that are the hallmark of many a holiday in France.More info

Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jellyMore info

The chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others. More info

The president of the jury, Christophe Adam, is convinced that both winners will be worthy ambassadors of the future of plated desserts.More info

Its next edition, scheduled to last an entire week, will focus on meetings and is presented as a hybrid model.More info

Interesting documentary that shows the advanced level of industrialization of bread manufacturing in the 1960s in England.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

The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.More info