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

According to a survey by the Fine Cacao and Chocolate Institute, 63% of these professionals live with job insecurity due to the health crisis.More info

America’s rising pastry chef teaches how to get masterpieces from the simple combination of flour, milk, butter, sugar, and eggs in this book.More info

The objective is to connect users with small establishments that are still open these days, using safe, social distancing practices.More info

The pastry chef offers chocolates, molds, preserves, and his book Prisma, and he has already announced upcoming online masterclasses.More info

Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!More info

Centers around the world have not stopped proposing actions to motivate, reward, and continue teaching during these days of confinement.More info

Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.More info

Her haute couture-inspired sweets attract renowned chefs like Ferran Adrià and René Redzepi.More info

In view of the global spread of Covid-19 and after talks with exhibitors and partners, the well-established event announces a change of date and space.More info

The two companies offer the opportunity to professionals in the sector to launch a free online store in just 48 hours.More info