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

In the pages of this new book, available at Books For Chefs, professionals will find recipes for a wide assortment of bakery and pastry products accompanied by advice and reflections on this great profession.More info

In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info

Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.More info

A new style, new recipes, new combinations and new presentations … And all in just two bites.More info

It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!More info

This treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.More info

The acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.More info

After an official presentation in Spain, the Dutch chef has started an extensive tour to present his first book. The first stop was this Romanian school.More info

With a panettone under his arm and pivoting between cuisine and pastryMore info

Delicate and refreshing plate creations and artisanal petit foursMore 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

A recipe developed from an innovative study on fruit glazes.More info

Yun Eunyoung expands her master book series with this volume that includes more than 40 recipes and is available at Books For Chefs.
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With more than 40 recipe ideas, this book by Ireks is a must-read for anyone looking to give their breads a unique touch.More info

The prestigious championship dedicated to chocolate has opened registrations for its next edition. National and regional teams start in 2024.More info

Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info

Trained at Le Cordon Bleu Paris, she has undoubtedly contributed to the success of Julien Royer’s restaurant Odette (Singapore) in recent years.More info

Books For Chefs brings together two great books by the Danish chef in a single hardcover book.More info

Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info

Each team must execute a classic Italian panettone, a dark chocolate panettone, and an innovative savory one.More info