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

Each of the books focuses on a stage in his career, showing the modernizing role he has had within French pastry More info

In this edition, chaired by Pierre Hermé, colourants such as titanium dioxide and glitter
will be banned.More info

Invasive plant ruppia maritima it is the raw material that Aponiente’s restaurant team uses to extract a kind of sea honey, first of its kindMore info

Both chefs have designed this balanced proposal of powerful flavors and great technique together. More info

The company has been included as a success story on the global One Planet platform.More info

We share some titles that have recently been added to Books For Chefs and that are a source of inspiration for self-improvementMore info

Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.More info

The chef has devised this range of sweet soaps for Mother’s Day.More info

The fair believes that healthy foods and advanced machinery are part of the future of sweet cuisine.More info

One of those big names of Belgium pastry which has brighlt sailed the troubled waters of the global pandemic with its signature patisserie, chocolates and breadMore info