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

Interesting documentary that shows the advanced level of industrialization of bread manufacturing in the 1960s in England.More info

Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.More info

The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industryMore info

Le Chocolat de H is an opportunity to explore the world and the award-winning artisan chocolates of the famous Japanese pastry chef.More info

The London pastry chef, who presents the book, Bake, this March, is the ideologue of this original establishment in New York.More info

The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.More info

Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.More info

The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.More info

The American selections for the new edition of this exciting competition that in 2016 gave the victory to Fredrik Borgskog will be held in October.More info

In their last meeting in Nantes, the members of Relais Desserts surprised with a beautiful and fanciful buffet.More info