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

In this ranking of creations which are included in his book, Bachour Gastro, the chef makes it clear that cheese is capable of providing flavor, acidity, personality, and more according to the needs of each dish.More info

In Paris the chocolatier has opened a new point of sale that looks like an art gallery.More info

An international team of researchers advocates the pigment once the safety of this natural food coloring is guaranteed.More info

The preparations, in which the nutritionist Thierry Hanh has also participated, can be tasted until May 30.More info

According to the Taste Tomorrow study, prepared by Puratos in a special post-containment wave, hygiene is a decisive purchasing criterion worldwide in bakery, pastry, and chocolate.More info

Scheduled for July 2020, but due to the coronavirus it will finally be held this April More info

Originally from Alsace, he is a chef who pushes the limits to achieve remarkably inventive creations.More info

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

The organization will give its verdict in autumn 2022.More info

For the Argentinian chef, the world of chocolate and art go hand in hand, and this is reflected in his Easter collection, where his chocolate figures look like museum pieces.More info