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

Ramon Morató’s interesting tips for making jellies from natural apples.More info

What should you keep in mind to create perfect macarons in terms of texture, color and filling? We try to answer this question thanks to the book Four in One by Morató, Ribé, Guarro, and BernalMore info

Cédric Grolet, Marike van Beurden, Daniel Álvarez, and Gabriele Riva are among the chefs who will give courses in the school.More info

She has achieved a prestigious prize that to date had not been available to any professional of Spanish origin.More info

The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents. More info

Undoubtedly, the main advantage of this dough and of this recipe in general is its versatility, as the onion can easily be
replaced by many other ingredients such as chocolate chunks, freeze-dried strawberries, nuts… Besides, this dough can be frozen either before or after being baked.More info

Jose Romero’s new book goes through simple but delicious culinary delights, without forgetting his educational vocation through numerous step-by-step instructions linked to street cuisine, to many Latin accents, and to pastry techniques used in savory proposals and in healthy and irresistible cold drinks.More info

Oriol Balaguer shares his on-camera impressions of the imminent release of his new book, obsession.More info

The young candidate achieved a resounding victory in the French trial, securing in addition three out of five special prices.More info

22 locations and 48 other distribution points are participating in this voluntary project, where the true stars are Valrhona chocolate and the humanitarian spirit of La Tablée des Chefs.More info

Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.More info

We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.More info

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info

In this book, the acclaimed chocolatier shows his teaching vocation with numerous illustrated step-by-step tips.More info

The MOF has wanted to share a lot of practical information in his first book.More info

As a new member of the team, the Italian chef will lead professional classes, demonstrations, and workshops, as well as one-on-one consultations.More info

This is one of the elegant sweet dishes that Tom Coll creates for the luxurious Burj Al Arab in Dubai.
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Available at Books For Chefs in French, it includes more than 80 sweet and savory creations.More info

From bees that remind us of the need to take care of the planet to spectacular bouquets of flowers. The great pastry chefs surprise again with pieces that look like works of art.More info

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

The chef shows his unique style in this recipe where he presents a tarte tatin with Jerusalem artichoke as the protagonist.More info

At SUGOi Sweets, each Elle Lei bonbon has its own little story.More info

The fair continues to establish itself as a great showcase for the Middle East.More info