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

The owner of the dessert restaurant, Coda, in Berlin, adds a new recognition to his illustrious career.More info

According to the Puratos Taste Tomorrow report, 35% of Europeans buy these products at least once a week, and 30% in the rest of the world.More info

The expansion includes new laboratories and classrooms, as well as student apartments.More info

The pastry chef presents a version of the rose cake that Messisburg created for Isabella d’Este’s wedding.More info

Researchers from the University of Amsterdam, the University of Delft, and Unilever claim that the spiral shape, obtained using a 3D printer, is ideal for maximum flavor.More info

Luis Biasetto was the ambassador of the event.More info

From May through October, the school will host six sessions that will be streamed via Zoom.More info

The oil derived from microalgae contains more polyunsaturated fatty acids and mitigates the impact on the environment.More info

EVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.More info

The Singaporean pastry chef concocts dreamy creations at restaurant Cloudstreet, which blends Sri Lankan and Australian cuisine.More info