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

Trained at Le Cordon Bleu Paris, she has undoubtedly contributed to the success of Julien Royer’s restaurant Odette (Singapore) in recent years.More info

The Organization ensures that 90% of growers do not have access to enough food and basic necessities.More info

Frédéric Bau presents an unusual exhibition in the Thorigny-Le Marais space.More info

Eunji Lee, Antonio Bachour, Oriol Balaguer, and Toni Rodríguez are some of the guest teachers.More info

The French chocolate maker hosted a party with over 250 guests at the iconic Les Halls des Lumieres.More info

The exotic fruits and vegetable character work together to give a unique and renewed personality to these two incorporations of the French pastry chef.More info

Columbia University engineers believe multilayered 3D printing can help control the amount of nutrients and improve food safety.More info

As a new member of the team, the Italian chef will lead professional classes, demonstrations, and workshops, as well as one-on-one consultations.More info

This establishment is a departure from the other projects that the chef has in Florida and reflects the evolution of his career.More info

Benjamin Lee has created a new menu of cakes and baked goods that is the result of many months of recipe trials and development.More info