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

The chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others. More info

The Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.More info

The chef proposes a gourmet tour of the legendary hotel’s pastry proposal through 60 recipes.More info

The president of the jury, Christophe Adam, is convinced that both winners will be worthy ambassadors of the future of plated desserts.More info

Bread is the absolute protagonist of this remarkable place designed by I IN studio.More info

Its next edition, scheduled to last an entire week, will focus on meetings and is presented as a hybrid model.More info

Alain Ducasse Edition has just released this book, available at Books For Chefs and signed by Jérémy Ballester, Jean-Marie Lanio, Thomas Marie, and Olivier Magne.More info

Professional and amateur pastry chefs from around the world have the opportunity to learn how to make desserts like a Michelin star chef in the center’s new virtual demos.More info

Nicolas Cloiseau’s collection is explosive, XXL, and has a lot of chocolate.More info

This cake is offered exclusively to order from September 24 to October 18.More info