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

People who consume between two and six weekly servings of chocolate are up to 20% less likely to develop atrial fibrillation.More info

Robert Collignon recovers the idea of the freeze-dried ice cream launched in the past to feed astronauts in space, but made in a less industrial way and with organic ingredients.More info

The jury consists of four great names in French pastry: Philippe Conticini, Pierre Hermé, Frédéric Bau, and Cyril Lignac.More info

Marike Van Beurden, Hans Ovando, Javier Guillén, and Emmanuele Forcone are some of the pastry chefs who will share techniques, knowledge, and experiences throughout 2017.More info

Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.More info

Millefeuilles, kouglofs, bowl cakes, decorations with chocolate shavings… the fun ‘petits patissiers’ made of chocolate will be completely unique.More info

Studio Appétit, in collaboration with Oialla Chocolate, proposes a Room Service collection so hotel guests can have a unique experience.More info

The cocoa producer has collaborated with byFlow to create a machine which opens the doors to “the chocolate experience of tomorrow”. More info

A 500-page, full-color tome in which the key to learning pâtisserie with the “Le Cordon Bleu” style is presented. More info

The company’s scientists have modified the structure of sugar molecules to offer healthier chocolates but with the same flavor. More info