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

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

One of the viennoisseire pieces that the chef makes in his Neighbor Bakehouse and could be appreciated in a course of L’École Valrhona BrooklynMore info

One of the sweet proposals proposed by 99 restaurant, with a pastry station lead by Gustavo Sáez.More info

The owner of Neighbor Bakehouse has once again been to L’École Valrhona Brooklyn to share his vision of the modern viennoiserie.More info

Within the framework of the biennal BIG Lyon, the MOF created a praliné brioche which was 35 meters long and weighed 75 kg. 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

Modernist Cuisine and 3D Systems Culinary recreate the opulence of Versailles in a totally decadent 3D brioche: eggy, buttery, subtly sweet, and utterly delicious. More info

Guy Savoy and his pastry chef Christian Boudard inaugurate this space dedicated entirely to brioche in all its forms.More info