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

Reid reimagine a traditional charlotte, keeping the traditional appearance of finishing with strawberries
on top.More info

The acclaimed pastry chef shares his knowledge in modern patisserie with a European flair in petit comité at the school Valrhona very recently created in Brooklyn.More info

Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.More info

Albert Adrià and Oriol Balaguer, Emmanuel Ryon, John Kraus, Nathaniel Reid, Josean Alija, Nicolas Boussin, La Pâtisserie Cyril Lignac, Michael Laiskonis, Martin Chiffers, Anna Polyviou, Antony Prunet, Luca Lacalamita, Florent Cantaut, Jong Hun Won, Yoshiaki Kaneko, Jordi Sempere, Jerome Jacob, Nicolas Jordan, Martin Benn, Hans Ovando, Kirsten Tibballs, Mey Hofmann and Eric Ortuño, Eric Bertoïa, Dimitri Fayard and Louisa Ho. More info

Great family legacy and unstoppable careerMore info

The school celebrates its fifth anniversary with special classes located outside of Brooklyn.More info

To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.More info

Stephen Sullivan, Executive Pastry Chef Westgate Resorts Las Vegas, is the winner of the 29th edition of the US Pastry Competition, dedicated to “The Great Race”, which took place on March 4 in New York. The podium was completed byMore info

Oriol Balaguer will return as a guest teacher with the course “Pastry Styles by Oriol Balaguer”.More info

The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents. More info