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

The MOF has designed a different creation for four of the group’s hotels: Nolinski, Brach, Sinner, and Coeur des Vosges.More info

Responsible pastry, ice cream trends, viennoiserie, and gelling agents are some of the topics that will be covered in this training scheduled for the month of November.More info

After months of research, the French maison surprises with two macarons without butter or egg whites.More info

According to Bloomberg, due to the global shortage of beans, a second consecutive monthly increase in the cost of cocoa will occur.More info

Butterfly pea flower bubble tea is the star product of the year.More info

The French chef will teach two master classes at the Barcelona establishment commanded by Eric Ortuño and Ximena Pastor in March.More info

The well-known pastry chef has created two vegan cakes for the occasion: Fleur de Cassis and Rose des Sables.More info

This book is a bridge between food art and science. A source of inspiration to discover something new.More info

Nicolas Cloiseau launches a “green” version of the iconic ganaches of the Parisian house.More info

Any business that sells desserts or sweets can donate all profits made on February 8 to the Australian Red Cross.More info