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

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

Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.More info

A new style, new recipes, new combinations and new presentations … And all in just two bites.More info

It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!More info

This treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.More info

The acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.More info

After an official presentation in Spain, the Dutch chef has started an extensive tour to present his first book. The first stop was this Romanian school.More info

With a panettone under his arm and pivoting between cuisine and pastryMore info

The Dutch chef sets off on a tour, beginning in Romania and finishing in China, to promote his first book.
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