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

With more than 3,000 m2, the center aspires to become a training benchmark in Southeast Asia.More info

Eggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar… The Easter campaign is full of creativity once again.More info

This is one of the emblematic cakes included in the book, “50 gâteaux de grands pâtissiers” by Hélène Luzin and whose preparation comes from the great Lyonnais chocolatier.More info

Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.More info

Fun animals, elegant chickens, pictorial eggs, pop symbols, spaceships… This year is no exception. Great pastry chefs once again exploit their inventiveness for the Easter campaign.More info

The pastry chef from Normandy returns to La Maison and signs five new creations.More info

After months of research, the French maison surprises with two macarons without butter or egg whites.More info

Adorable animals, friendly vegetables, carousels, baroque eggs … In 2020, renowned pastry chefs show their ingenuity by working with chocolate.More info

Attendees, in addition to trying innovative recipes, will collaborate with the non-profit organization, Food Recovery Network.More info

The meeting, presided over by Pierre Hermé, will host more than 100 master classes, more than 40 courses, and seven gourmand spaces.More info