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

Two months before its celebration, the great chocolate event announces an attractive program.More info

After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info

The theme of the 2022 edition is Naturalité.More info

In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info

The owner of the dessert restaurant, Coda, in Berlin, adds a new recognition to his illustrious career.More info

Gastrocultura Mediterránea and i+Desserts explore the applications of pectinase, invertase, and amylase, three enzymes with great potential in sweet cuisine.More info

The fair, which will be held from October 15 to 19, will feature the figure of renowned chef Mauro Colagreco as its sponsor.More info

The United States and Argentina completed the podium.More info

As we have been observing, the oven has completely beaten the freezer in the vast majority of pastry establishments around the world.More info