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

We analyze Yohan Ferrant’s first book which, in addition to vindicating the baker’s trade, is a very useful practical manual in any school and bakery.More info

Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info

Joaquín Llarás shares the skill he has with this Italian bakery classic.More info

In the fourth video in his series, the baker focuses on a classic of Catalan bakery, an extremely hydrated dough that is finished with olive oil and sugar, making it one of the most traditional and popular snacks in this region.More info

The chef shows the original recipe and the process of making this typical cake from the French region of Brittany.More info

Third stop in the series of videos linked to the book True Bread by Joaquin Llarás, this time looking at how to handle the most delicate doughs in all of bread making.More info

The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formatsMore info

First video of the series that complements the book, True Bread, and that serves to not only understand the preparation of dozens of European bakery specialties, but also the techniques that great bakers master to always achieve the best resultMore info

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