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

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

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