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Bakery Archives - so good.. magazine

Pains and brioches from around the world selected by Karima El Makhloufi / Review

July 7, 2023 |

Available in French at Books For Chefs, it contains more than 60 recipes and numerous tips.More info

Effective techniques to decorate breads and achieve an attractive display in Bread.Art.Works | Review

June 1, 2023 |

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 Baker & The Bottleman, bakery Head Chef and pastry collection

March 3, 2023 |

Benjamin Lee has created a new menu of cakes and baked goods that is the result of many months of recipe trials and development.More info

Babka Zana, a book to discover Levantine bakery

December 16, 2022 |

In this book, available at Books For Chefs, Sarah Amouyal and Emmanuel Murat share their passion for babka and other delicacies.More info

Five curiosities about the baguette in Google Arts & Culture

November 30, 2022 |

To make the legacy and process of making the most popular bread in France known, the platform presents its first digital exhibition dedicated to French gastronomy.More info

My Jewish Bakery gathers the best Jewish pastry and bakery recipes

November 28, 2022 |

Vanessa Zibi presents Ashkenazi, Sephardic, and Israeli cooking in this book available in French at Books For Chefs.More info

Antonio Bachour and Yohan Ferrant, two Books For Chefs authors at a sweet professional point in time

November 23, 2022 |

This 2022, the renowned chefs have launched books that are going to be on everyone’s lips.More info

Five Oh Là Là! flours for special breads and with terroir

October 17, 2022 |

In his first book, Yohan Ferrant delves into monococum, negrillo, or Florencio Aurora, among other interesting flours.More info

Ibakech Ankara becomes Bakery Plus

October 7, 2022 |

The fair is held by Messe Stuttgart Ares, which is also the organizer of Ibaktech Istanbul.More info

Oh là là!, a guide to navigate the world of doughs

October 4, 2022

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