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

In California, they have announced significant progress in the production of this sugar substitute.
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The historic fair, which celebrates its 25th edition, will be in line with the new challenges facing the sector.More info

On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler
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This ambitious book, which incorporates a QR code as a novelty, is now available at Books For Chefs.More info

From vanilla pods to brooches with stones. Great French chefs surprise this year with impressive proposals both visually and in terms of flavor.More info

Participating countries will have five and a half hours to present 16 dessert tasting desserts, two artistic pieces, and a buffet.More info

New Orleans has been chosen to host this continental qualifier in June 2024.More info

The Executive Pastry Chef at Spoon and Stable in Minneapolis creates desserts that tend to be very bright and intentionally plated, the result of great teamwork.More info

It opened its doors in 2013 as a unique informal space and ten years later it has a new location and is committed to franchises.More info

The last edition of the fair, which closed on October 26, was visited by 57,000 attendees from 150 countries.More info