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

To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.More info

The bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.More info

The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.More info

The restaurant, inspired by La Dolça at his restaurant Tickets, is dedicated to sweet cuisine.More info

The award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.More info

The media-friendly chef has been chosen by photographers and culinary experts.More info

The MOF Glacier offers a new tasting experience in this artisan ice cream shop in Paris. More info

The Catalan master presents an extensive study in which he proposes new and very interesting possibilities for artisanal chocolate at the Relais Desserts seminar. More info

Both pastry chefs have passed the Association’s rigorous admission test.More info

In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.More info