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

The book, available in French and English, is a manual on chocolate decorations and bonbons.More info

The pastry chef joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.More info

The French chef will present three of his iconic fruit pastries: le citron, la fraise, and la noitte.More info

Jérôme de Oliveira, Julien Álvarez, Quentin Bailly, and Etienne Leroy will give exclusive training sessions from April 28 to May 1.More info

The initiative, which turns 14 years old, will allocate all the benefits to the Zazakely Sambatra association.More info

In this classroom, chocolate culture is available to professionals in the sector to encourage the exchange of skills and nurture the creativity of pastry art.More info

The chef throws light on a wide area of work that is in the convergence between ice cream and pastry. An innovative seminar organized in Athens by Gastronomy Essentials.More info

Vincent Vallée, Johan Martin, Joakim Prat, Melissa Coppel, Frank Haasnoot and Daniel Álvarez are opening this year as guest professors.More info

Chocolate Nation, a museum that is about to open its doors in the city, occupies more than 4,000 m2 and counts on Barry Callebaut as a collaborator.More info

The chocolatier has raised more than £80,000 in a few weeks.More info