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

This is the recipe included in the intensive course taught by Derek Poirier and Guillaume Roesz at l’École Valrhona Brooklyn.More info

From May through October, the school will host six sessions that will be streamed via Zoom.More info

The Canadian chef revealed the keys to developing a business from panning and chocolate treats at L’École Valrhona Brooklyn.More info

To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.More info

Oriol Balaguer will return as a guest teacher with the course “Pastry Styles by Oriol Balaguer”.More info

One of the pieces included in the chocolate bonbons course given by one of the 2014 Top 10 Pastry Chefs in America at the L’École Valrhona Brooklyn.More info

Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.More info

Gianluca Fusto, Antonio Bachour, Christophe Renou, and Greg Mindel are some of the external chefs who have jumped into the school’s interesting calendar this year.More info