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

According to the Puratos Taste Tomorrow report, 35% of Europeans buy these products at least once a week, and 30% in the rest of the world.More info

Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.More info

Its brand has been consolidating over the decades in what could be defined as an idyll with its own customers, who have fallen in love with its repertoire of bread, pastries and cakes, including its fantastic wedding cakes.More info

Aurélie Thérond gathers 60 recipes without these four basic confectionery ingredients in her book, Je veux faire un gâteau mais je n’ai pas…More info

Amaury Guichon, along with Kirsten Tibballs, Yusuke Matsushita, and Sachi Takagi will all ensure transparent and fair judging.More info

In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info

Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info

Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.More info

The expansion includes new laboratories and classrooms, as well as student apartments.More info

Just one year after its release, the chef’s second book has achieved Bronze for the design developed by Zoo Studio.More info