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

To make the legacy and process of making the most popular bread in France known, the platform presents its first digital exhibition dedicated to French gastronomy.More info

The 11 participating teams had to create ice sculptures around the theme, “Fantastic Creatures”.
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In Bake & Pastry, attendees will be able to acquire knowledge in fermentation and other baking techniques.More info

The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info

The executive pastry chef at Brix Desserts in Dubai, who participated in two Spanish World Chocolate Masters qualifiers, loves working with chocolate.More info

Poetic and sensitive dishes, always in the spirit of his Norman heritageMore info

All the recipes from so good.. magazine (#17 to #24) in one unique volumeMore info

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