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

According to a survey by the Fine Cacao and Chocolate Institute, 63% of these professionals live with job insecurity due to the health crisis.More info

We contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.More info

Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info

As Executive Pastry Chef at the three-Michelin-star restaurant, Quince, Gaulin creates delicate and well-executed dishes which maintain a balance between classic and modern.More info

America’s rising pastry chef teaches how to get masterpieces from the simple combination of flour, milk, butter, sugar, and eggs in this book.More info

Find a bit more about the amazing work of this genius of the handcraft chocolateMore info

The objective is to connect users with small establishments that are still open these days, using safe, social distancing practices.More info

The pastry chef offers chocolates, molds, preserves, and his book Prisma, and he has already announced upcoming online masterclasses.More info

Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!More info

Centers around the world have not stopped proposing actions to motivate, reward, and continue teaching during these days of confinement.More info