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

In this edition, chaired by Pierre Hermé, colourants such as titanium dioxide and glitter
will be banned.More info

Both chefs have designed this balanced proposal of powerful flavors and great technique together. More info

The company has been included as a success story on the global One Planet platform.More info

We share some titles that have recently been added to Books For Chefs and that are a source of inspiration for self-improvementMore info

Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.More info

The chef has devised this range of sweet soaps for Mother’s Day.More info

The fair believes that healthy foods and advanced machinery are part of the future of sweet cuisine.More info

The latest and long-awaited release by Nathan Myhrvold and Francisco Migoya can be pre-ordered now.More info

Cuzco 80 chocolates and Oh la vache! Morropón Milk 60% have been proclaimed the Best in competition.More info

The intimate and informal book, signed by chef agent Hélène Luzin, is available in French in Books For Chefs.More info