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

Columbia University engineers believe multilayered 3D printing can help control the amount of nutrients and improve food safety.More info

Andrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining conceptsMore info

In this book, the acclaimed chocolatier shows his teaching vocation with numerous illustrated step-by-step tips.More info

The MOF has wanted to share a lot of practical information in his first book.More info

As a new member of the team, the Italian chef will lead professional classes, demonstrations, and workshops, as well as one-on-one consultations.More info

Available at Books For Chefs in French, it includes more than 80 sweet and savory creations.More info

From bees that remind us of the need to take care of the planet to spectacular bouquets of flowers. The great pastry chefs surprise again with pieces that look like works of art.More info

The fair continues to establish itself as a great showcase for the Middle East.More info

This establishment is a departure from the other projects that the chef has in Florida and reflects the evolution of his career.More info

Benjamin Lee has created a new menu of cakes and baked goods that is the result of many months of recipe trials and development.More info