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

To make the legacy and process of making the most popular bread in France known, the platform presents its first digital exhibition dedicated to French gastronomy.More info

Vanessa Zibi presents Ashkenazi, Sephardic, and Israeli cooking in this book available in French at Books For Chefs.More info

The 11 participating teams had to create ice sculptures around the theme, “Fantastic Creatures”.
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This 2022, the renowned chefs have launched books that are going to be on everyone’s lips.More info

This pastry chef, from the restaurant Nuema (Quito), uses Ecuador’s biodiversity to create avant-garde desserts.More info

In Bake & Pastry, attendees will be able to acquire knowledge in fermentation and other baking techniques.More info

Attard has beaten eight other contestants in this new competition organized by the Confédération des Chocolatiers Confiseurs.More info

The event, organized by Rémy Cointreau Gastronomy, is open to hotel and restaurant professionals working in Benelux.More info

This whipped cream proposal uses lactic acid bacteria, making it less caloric and more sustainable. More info

Giuseppe Mascolo and Annibale Memmolo were proclaimed winners of the traditional and chocolate categories, respectively.More info