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

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

Christina Tosi, Jordi Roca, Will Goldfarb, and Corrado Assenza are the pastry chefs portrayed in the fourth season of this documentary series.More info

Ten deputies from the Gascony region claim that Chocolatine has the same status as Pain au chocolat, a dispute that actually began with the historical name that this mythical specialty had in its origins in 1830.More info

His idea is to make a limited edition of chocolate with the cocoa beans he transports on his bicycle from Ecuador and Colombia.More info

In collaboration with the chocolate bar brand Mars, they are modifying the DNA of small cocoa plants to make them more resistant to adverse conditions.More info