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

The chef at the head of the dessert station at Alain Ducasse Restaurant joins the select group of laureates, among which are Cédric Grolet, Dominique Ansel, and Pierre Hermé.More info

From January 11 to 14, the Salon will offer new activities that reflect the constant reinvention experienced by the pastry-bakery sector.More info

The owner of Willa Jean (New Orleans) and the head baker of Publican Quality Bread Chicago have been recognized in the pastry and bakery category, respectively, in the latest James Beard Awards.More info

Ansel has created a new New York City-inspired Pretzel Mousse Cake for the occasionMore info

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