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

The Barbara Decor brand has just launched its catalog number 6 which presents more than 50 new chocolate decoration designs. More info

One of the great figures of French pastry, located in Metz, has departed at only 53 years of ageMore info

In the pages of this new book, available at Books For Chefs, professionals will find recipes for a wide assortment of bakery and pastry products accompanied by advice and reflections on this great profession.More info

In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info

Gastrocultura Mediterránea and i+Desserts explore the applications of pectinase, invertase, and amylase, three enzymes with great potential in sweet cuisine.More info

In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info

In his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.More info

In his award-winning book Paco Torreblanca, the renowned chef dedicates a chapter to this essential ingredient in pastry.More info

One of the main attractions of this compendium lies is the large volume (nearly 2,000 preparation) sand variety of recipes and authors offered to enhance your creativity.More info

In Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.More info