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

Mini is the first great book on contemporary pastry dedicated to the small format. The book displays a wide repertoire of signature creations spread over eight great families: sablés, cakes and macarons, choux, giandujas, free, classics and unclassificable.More info

FIVE thematic buffets by Antonio Bachour: croissant and brioche, entremets and petit gâteaux, fruits and vegetables, choc and petit fours.More info

Oh Là Là delves into the key ingredients and processes of the bread trade. Includes recipes and step-by-step instructions for 45 products, as well as essential tips and reflections.More info

All the recipes from so good.. magazine (#17 to #24) in one unique volumeMore info

The crunchiest book. More than 60 sweet and crunchy bites.More info

A great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.More info

A new style, new recipes, new combinations and new presentations … And all in just two bites.More info

In this book, the chefs of Cacao Barry offer practical recipes to master the art of French pastry, enhance creativity, and exceed the limits of flavor.More info

The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.More info

Más is a publishing project that wants to reclaim the topping from an artisan and creative perspective.More info