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

The school celebrates its fifth anniversary with special classes located outside of Brooklyn.More info

The director of ABA School has made this piece only with chocolate and cocoa butter, with no molds.More info

The MOF has designed five pieces that faithfully reflect the identity of five of the group’s hotels: Nolinski, Brach, Sinner, Cour des Vosges, and Evok.More info

The chocolate maker and sculptor has made a sweet replica of the wall, six meters long and three meters highMore info

To meet the high demand for bakery products in the area, it is expected that establishments in the sector invest in technology to increase their production lines.More info

Debove, who joins the center as an executive pastry chef, will be a great asset for the development of the ENSP both in France and abroad.More info

In France, consumers show a special predilection for decorated cakes, made with natural ingredients from a specific origin, and with less sugar, according to PCB Creation.More info

The pastry chef of La Table de l’Espadon au Ritz Paris has been one of the four winners this year of the awards for excellence of the Les Grandes Tables du Monde association.More info

The prestigious competition raises the requirement by changing the rules of participation.More info

Designed by architect Fumihiko Sano, it has been awarded the 2019 Dezeen Awards in the restaurant and bar category.More info