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

Yun Eunyoung expands her master book series with this volume that includes more than 40 recipes and is available at Books For Chefs.
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Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info

Each team must execute a classic Italian panettone, a dark chocolate panettone, and an innovative savory one.More info

Inspired by his trips to Costa Rica, the Dutch pastry chef presents this spectacular dessert with a very refreshing interior.More info

Mini is the first great book on contemporary pastry dedicated to the small format. The book displays a wide repertoire of signature creations spread over eight great families: sablés, cakes and macarons, choux, giandujas, free, classics and unclassificable.More info

The fair, which will be held in October, will be a reflection of the formats and technologies that are prevailing in the sector.More info

CIB is a school that believes that if you do not change, you cannot evolve, and that is precisely what they have been doing with their method since they opened their doors in 2018: teaching people to evolve.More info

His own patisserie, Eclat des Jours, is a landmark in TokyoMore info

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