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

To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.More info

With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.More info

Culinary temples that exhibit their passion in their dessert offer and creativity taken to the extreme in an edition of the magazine that uses rhubarb pink as the color of the cover. More info

The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.More info

Oriol Balaguer will return as a guest teacher with the course “Pastry Styles by Oriol Balaguer”.More info

Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.More info

The Scène Sucré will bring 21 pastry chefs that will portray a more complete picture of the current dynamism of French pastry. More info

Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.More info

22 locations and 48 other distribution points are participating in this voluntary project, where the true stars are Valrhona chocolate and the humanitarian spirit of La Tablée des Chefs.More info

So good..magazine #13 has a taste of chocolate and also of Barcelona. 9 chocolatiers from Barcelona share their experience and their creations, with styles equally diverse and surprising. However, it is not only Barcelona and chocolate that nourishes this edition of so good.. From Tokyo to Paris, Chicago to Melbourne, Milan to Montreal… More info