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

More than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27thMore info

The Parisian school believes that it is more important than ever to help pastry chefs progress to revitalize their businesses.More info

The exhibition, “Zen Nature in the palm of the hand”, dedicated to kyogashi, can be visited virtually.More info

Not throwing away unsold products, taking steps to achieve zero waste, and reducing consumables in the laboratory are some of the challenges that Relais Desserts members set for themselves.More info

The popular French pastry chef never ceases to amaze on his social media with fascinating pieces made with perfect technique.More info

In cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.More info

The book includes useful techniques and basic pastry concepts that ensure a perfect baked product every timeMore info

The corporate pastry chef for the Jean-Georges Restaurant Group, very involved in the hiring of the applicants, does 400 services a day in the different restaurants, depending on the day.More info

A one-of-a-kind couple who has devoted his passion to chocolate and creativity, becoming one of the most populars chocolate creators in the social networksMore info

The second edition of the competition, held in Rome, has awarded five chefs.More info