Verónica Bustamante, Author at so good.. magazine

Yann Menguy: “We make an identity pastry, creativity is the slogan”

Cacaotal

Do you want to perfect your pastry techniques? Books For Chefs makes it easy

Books For Chefs Catalogue

Luca Bernardini's portrait

Luca Bernardini: “In Italy it is difficult to understand ice cream as a product that involves study, expertise and dedication”

ice cream

Step by step of Donnay's tiramisu

Xavi Donnay’s five ideas to adapt great classic desserts to a mini format

Books For Chefs Catalogue Xavi Donnay

Jonathan Soukdeo’s delicate pastry collection presented at Butterfly Patisserie in Hong Kong

Peter Remmelzwaal

Four tips from Peter Remmelzwaal for being a creative Pastry Chef

How Raúl Bernal fused chocolate and cycling to become the Best Master Chocolatier in Spain

Raúl Bernal so good #32

Squadra is the Americas pastry team for Irca Group

Irca recruits talent from America

Pastry Chefs in USA

María Evans

María Evans: “Azú is one of the few bean-to-pastry bakeries in the world”

Idoia Lacambra’s ‘rogue’ desserts with a marine flavor from the restaurant Aponiente

Ángel León so good #31

Seven chefs who have helped place Malaysia at the epicenter of haute pâtisserie

Jeffrey Tan Jer Yenn

Club Coupe du Monde Team USA announces Executive Board and prepares for Lyon 2027

Coupe du Monde de la Pâtisserie USA Pastry Team

Refresh yourself this summer with the best-selling pastry and bakery books from Books For Chefs

Antonio Bachour Books For Chefs Catalogue