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

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

The Terroirs de France collection proposes pairings of chocolate with champagne and cognac, among other drinks.More info

The chef once again resorts to the fox, his alter ego, to create a piece with the coconut as the protagonist.More info

This chef born in the Emirates is the winner of an award that now looks towards this part of the worldMore info

The pastry chef at the Ritz Paris Le Comptoir has used high-quality chocolate to make this piece with a surprise inside.More info

The illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.More info

The European Union has just published the regulation that will come into effect on February 7.More info