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

The duo, from Restaurant Le Comptoir De l’Eau Vive, met all scoring criteria: taste, visual appearance, pairing, and presentation.More info

In this book, available at Books For Chefs, Sarah Amouyal and Emmanuel Murat share their passion for babka and other delicacies.More info

A snack tastes saltier when served in a red or blue bowl, according to researchers at the University of Portsmouth.More info

The content reader places us in position number 2 based on aspects such as traffic, social media followers, domain authority, and freshness.More info

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