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

The media-friendly chef has been chosen by photographers and culinary experts.More info

The MOF Glacier offers a new tasting experience in this artisan ice cream shop in Paris. More info

The Catalan master presents an extensive study in which he proposes new and very interesting possibilities for artisanal chocolate at the Relais Desserts seminar. More info

Both pastry chefs have passed the Association’s rigorous admission test.More info

In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.More info

In addition to the intensive quarterly course, the school invites these two international chefs to carry out a masterclass More info

Albert Adrià is unstoppable. In addition to running hugely successful restaurants in the elBarri group,he continues to immerse himself in new and fascinating projects. The lastof which we have had news is the one expected to open in London inMore info

A small amount of glucose can help older people work more efficiently, according to research from the University of Warwick.More info

How is bread made in Germany, Greece, Iceland, Austria, and the United States? In the next edition of the fair you can discover this and more without leaving Munich, with virtual reality glasses.More info

France wants to ban this food additive that some studies relate to colon cancer.More info