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

At this bakery concept created just for the people of Hong Kong, the award-winning chef launches three limited-time pies for celebrations, from family gatherings to Christmas to Thanksgiving.More info

The jury, chaired by Jordi Bordas, awarded the first prize to Chantal Aubisse for her macaron, Autor d ‘un café.More info

The new and essential book by the director of l’Ecole Internationale de Boulangerie is available at Books For Chefs.More info

The chef has set out to plant 1,000 cacao trees across the country.More info

The book’s presentation, organized by Eric Ortuño and Grupo Editorial Vilbo-Books for Chefs, vindicated the potential of a specialty in full evolution.More info

Inverse puff pastry, with pistachio, in a relief. There are many ways to present this puff pastry cake in a unique and equally tasty way.More info

It will work 100% with renewable electricity, so it will be completely free of fossil fuels and it will get 90% of its water from the rain.More info

Rasmus Munk is barely 24 years old when, in 2015, he decides to open the first version of Alchemist in Copenhagen. His idea of developing a holistic gastronomic proposal, which would establish a dialogue with other non culinary disciplines, soonMore info

There were many other countries represented in the competition but were not able to get on the podium.More info

The center has scheduled 19 classes from March to October for professionals to develop their skills, confidence, and network.More info