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

Denmark, Sweden, and the United Kingdom will fight it out on March 28 within the framework of Sirha Europain.More info

The European Union has just published the regulation that will come into effect on February 7.More info

Galician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manualMore info

After finding old family tin-plated iron molds in the shape of half an egg, the chef uses them with leavened dough similar to that of the dairy milk and vanilla based pandoro came about.More info

A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info

Award-winning British chef Simon Rogan is the driving force behind this establishment that has a very eco-friendly spirit.More info

Eight innovations will be awarded by a jury of experts, professionals, and journalists specialized in bakery-pastry in the next edition of Sirha Europain.More info

The negative evolution of the pandemic forces the organization to postpone dates.More info

Our site continues to consolidate itself as a reference point with an increase in new users.More info

The pastry chef at Shangri-La Paris proposes a Christmas log shaped like a honey spoon and a wavy galette.More info