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

The book has become a Books For Chefs bestseller.More info

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 the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info

Aurélie Thérond gathers 60 recipes without these four basic confectionery ingredients in her book, Je veux faire un gâteau mais je n’ai pas…More info

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

Just one year after its release, the chef’s second book has achieved Bronze for the design developed by Zoo Studio.More info

In his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.More info

Available in our online bookstore Books For Chefs, it is a book that wants to break established myths about pastry.More info

In his award-winning book Paco Torreblanca, the renowned chef dedicates a chapter to this essential ingredient in pastry.More info