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

The company wants to preserve the environment and ensure the future of cocoa.More info

NORC at the University of Chicago provides data on child labor in Côte d’Ivoire and Ghana.More info

The book, available at Books For Chefs, gives tips, advice, and recipes for making classic and modern viennoiserie croissants.More info

In these times of restrictions, the benchmark bakery and pastry fair offers the opportunity to create connections with new international partners through iba.CONNECTING EXPERTS.More info

Christophe Felder and Camille Lesecq teach how to recreate small indulgences that are the hallmark of many a holiday in France.More info

The chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others. More info

The Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.More info

The chef proposes a gourmet tour of the legendary hotel’s pastry proposal through 60 recipes.More info

The president of the jury, Christophe Adam, is convinced that both winners will be worthy ambassadors of the future of plated desserts.More info

A unique approach to pastry with a culinary mind which is capable to combine savory and sweet elementsMore info