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

The expansion includes new laboratories and classrooms, as well as student apartments.More info

In its eighth edition, the competition invites 18 pastry chefs to reflect and raises the need to face the great challenges of today’s world.More info

In his award-winning book Paco Torreblanca, the renowned chef dedicates a chapter to this essential ingredient in pastry.More info

Joaquín Llarás shares the skill he has with this Italian bakery classic.More info

This is the recipe included in the intensive course taught by Derek Poirier and Guillaume Roesz at l’École Valrhona Brooklyn.More info

The historic fair, which has just celebrated its 24th edition, has brought together more than 25,000 professionals, more than 70 masterclasses and round tables, and 300 exhibitors and brands.More info

A cross between Argentinian, Asian, and European cultures at the service of a subtle pastry full of nuancesMore info

The crunchiest book. More than 60 sweet and crunchy bites.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