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

In Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.More info

In his book Files, the global creative director of the firm Cacao Barry presents, among many other projects, a multidisciplinary study on the reduction of fats and sugars in pastry.More info

Struggle, perseverance, and passion define the career of this La Chèvre d’Or pastry chef. His first book is available in French at booksforchefs.com.More info

Shortbread, bretzel, cookies… There are very different ways to immerse yourself in Eric Ortuño’s book. One of the most original ways of doing so is by exploring its tea pastries through their different countries of origin and their gastronomic traditions.More info

Available in French at Books For Chefs, it proposes fifty flan recipes, from traditional to fruity, and shares practical tips.More info

Discover Eric Ortuño’s book from the perspective of some of the most iconic biscuits from 14 countries.More info

Available in French in our Books For Chefs online store, the book proposes creations for all moments that invite gourmand pleasure.More info

Galician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manualMore info

Our site continues to consolidate itself as a reference point with an increase in new users.More info

Des Gâteaux & des Saisons is available in French at Books For Chefs.More info