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

The journalist François Blanc gathers a valuable list of establishments and step-by-step recipes in this book, now available at Books For Chefs.More info

A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info

Familiar ant the same time light proposal, despite it is a chocolate dessert, the pastry chef is looking for the more natural outcomeMore info

Due to the evolution of the pandemic and government restrictions in Italy, the Fair has had to make this decision.More info

Search for simplicity and trial / errorMore info

Due to the coronavirus, the organizing committee has had to cancel most of the continental selections and make the selection based on the results of the 2018 podiums.More info

The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formatsMore info

In this book, the chefs of Cacao Barry offer practical recipes to master the art of French pastry, enhance creativity, and exceed the limits of flavor.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