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

In this release, François Deremiens uses unrefined sugar sourced from Belgian sugar beets.More info

These cacao powders, each with their own technical benefits, distinct colors, and flavors, are divided into three specific ranges.More info

In its preparation, fermentation in acacia wood boxes is combined with slow roasting methods.More info

With this launch, the company reflects the strong ties it has with its cocoa-partners, suppliers, employees, and customers.More info

Pear, apricot, and pineapple are their three new flavors.More info

Dutch Meadows and Blenda have a natural and very versatile butter ghee.More info

To achieve the creamy mouthfeel and flavor, Callebaut extracts a 100% vegetable milk-alternative from the chufa plant, which is very respectful of the environmentMore info

Made with sustainably grown coffee, they are suitable for hot and cold recipes.More info

With this innovation, chefs can create gelatin shapes easily, quickly, and accurately.More info

Buttons, hearts, and kisses, circles and squares, stars and pearls. Barbara Luijckx’s brand continues to help professionals create modern sweet arrangements.More info

The brand gives the opportunity of exploring the potential of vegan pastry and reaching a wider audience with this chocolate.
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The Caketail is a new offer of consumption like tea time or gourmet coffee, though with an originality that is sure to be attractive.More info

Taking care of every last detail, including presentation, the range of chocolates pays homage to the cocoa areas that gave rise to the firm with its design More info

Created from lentil proteins and vegetable oils, it is suitable for people who are lactose intolerant, vegans, and sufferers of celiac disease. More info

Food waste is reduced with this product that has sweet and floral aromas with powerful notes of cocoa.More info

This new collection adapts to the dietary preferences of modern consumers and helps pastry shops create desserts without refined sugar.More info

The Barbara Luijckxn brand expands its chocolate jewelry collection range.
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By popular demand, the firm launched this couverture which is already available in Europe in early March.More info

Pastry Chef’s Boutique presents, together with the French chef, this exclusive line that reflects the hues of natural flavors.More info

This vibrant flavor, with no dairy or gluten, reaches the North American market.
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These chocolate decorations are ideal for enhancing the three-dimensional impact of pastry creations.
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This cuvée was born from the desire of the French chocolate manufacturer to support cooperatives such as the Balinese KSS, which grows crops of increasing quality.More info

To get this creamy and smooth chocolate, the company has incorporated grains of real Bourbon vanilla pods.
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The company presents Gianduja Intenso, a less sweet version with an intensely roasted nut flavor.More info

The specialist in chocolate decorations completes its Nature range with surprising ornaments inspired by one of the most appreciated shellfish.More info

The collection of handmade chocolate decorations inspired by nature offers a finishing touch to any dessert or cake.More info

The specialist in crunchy bases for pies in all formats and for sweet and savory applications will not miss the next edition of Sirha.More info

Made from fresh edible roses, they bring texture, emotion and a distinctive touch to any dessert.More info

The European manufacturer presents two new concepts: Natura Range and Fast Chocolate Experience.More info

As a true partner to Chefs, the French chocolate manufacturer presents this new range for Chocolate and Pastry in North America.More info

Valrhona, the leading French chocolate manufacturer for the top pastry chefs throughout the world, has announced the launch of its new Inspiration Range.

Since Almond and Passion Fruit, the first ever fruit and nut couvertures have the benefit of containingMore info

How to decorate a product in an impressive but simple cost-efficient way?More info

Patapoch, the tile stencil kit, an infinity of possibilitiesMore info

HUG is expanding its Filigrano line – a range of products for desserts and snacks – from mini to maxi – made from short-crust dough with 100% Swiss butter – exclusively made by HUGMore info

Fino de Aroma cocoa from Peru to the world, a perfect balance of bitter notes and subtle sweet tones.More info

A combination of harvests from diverse origins (Latin America, Caribbean, Indian Ocean and Africa) that has notes with a very strong personalityMore info

Exalting the flavour of chocolate and cocoa in ice-cream, with a selection of premium products that have extraordinary flavor profiles.More info

4 new chocolate couvertures and powdered panela for professional use. More info

We have a new member: Mini Cone black sesame seedsMore info

Opal, a unique white compound coating made with non-hydrogenated fats and natural vanilla joins deZaan™ Gourmet’s premium collectionMore info

Emotion 58, the addition of dark chocolate couvertureMore info

Neutral bases with different flavors of the highest qualityMore info

Premium Gastronomie launches a real concentrate of natural aroma.More info

Grand Cru couvertures made of noble cacao from the Finca La Amistad, Costa Rica.More info

Barry Callebaut’s IBC brand launches Power Flowers™, the ultimate food coloring system for personalization.More info

Ready-made chocolate decor creates new line for dessert ingredient company.More info

The new Showstoppers™, by Chicago Mold School and Stéphane TréandMore info

So elegant … so beautiful … so easy to use .. Transform your pâtisserie into haute pâtisserie !More info

Truly fine vanilla is at once rich, sweet and sophisticated, possessing a euphoric flavor and fragrance that sends pure joy to the pleasure centers of the brain. More info

Felchlin launch Duna, the interesting and exclusive praline mold.More info

In Hillbo we offer a wide range of products, designs and formats. We are sure you will find the item you need.More info

With the New FREE Dobla App, learn the art of decorating cakes and desserts.More info

Visit CasaLuker and try their NEW Arauca 70% among other Fine Flavour chocolate couvertures and also the NEW line of chocolate dragees – Luker MARACAS. More info

PreGel’s Evolution Glazes are available in seven flavors and provide a touch of flavor and brilliant sheen to desserts, and are very easy to apply. More info

Intenso is particularly created for making interiors and ganaches. More info

An ideal base for your mini desserts. Combine flavours and create modern sweets. More info