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

The pastry chef nods at a popular sculpture by François Pompon.More info

The French manufacturer will embark on a full-scale trial of carbon-free shipping with Grain de Sail.More info

A snack tastes saltier when served in a red or blue bowl, according to researchers at the University of Portsmouth.More info

The content reader places us in position number 2 based on aspects such as traffic, social media followers, domain authority, and freshness.More info

To make the legacy and process of making the most popular bread in France known, the platform presents its first digital exhibition dedicated to French gastronomy.More info

This pastry chef, from the restaurant Nuema (Quito), uses Ecuador’s biodiversity to create avant-garde desserts.More info

This whipped cream proposal uses lactic acid bacteria, making it less caloric and more sustainable. More info

Nina Métayer, Maxime Frédéric, Nicolas Multon, and Marion Goettle are the protagonists of this documentary series.More info

The tireless chef surprises with new projects that will surely cause a stirMore info

After four years of legal battle, the German supermarket chain will not be able to sell its chocolate bunnies due to their close resemblance to those of the Swiss brand.More info