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

Available in French in our Books For Chefs online store, the book proposes creations for all moments that invite gourmand pleasure.More info

The pastry chef at the Ritz Paris Le Comptoir has used high-quality chocolate to make this piece with a surprise inside.More info

The illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.More info

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