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

In early September, the Cacao Barry Asia Pacific Regional chef will be demonstrating his pastry in the academy that Barry Callebaut has recently opened.More info

Haute patisserie progresses all over the world. In the United States, Australia, or Asia it is already a reality, in addition to some Eastern European countries. A good example which perfectly reflects this phenomenon is found in Ukraine, at the Kiev International Culinary Academy, lead by Tetyana Verbytska.More info

In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.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

Oriol Balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art.More info

The International Bakery Salon Intersicop, held in Madrid, serves as a stage to present the new book by the renowned pastry chef and chocolatierMore info

“Ideas and recipes between cuisine and patisserie” is the long title of the new book by chef and professor at the EPGB, Jose Romero, edited by Grupo Vilbo. It’s a long title since it was probably very difficult to makeMore info

A colorful style attached to vanguard cuisine where floral ingredients are not lacking.More info

His name means chocolate. His professional book devoted to chocolate is a major reference book worldwide.More info

Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.More info