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

Here is one of the delicious desserts with which the Varlhona Pastry Chef has once again demonstrated his extensive chocolate knowledge at L’École Valrhona Brooklyn.
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Here is one of the desserts that the Valrhona Pastry Chef proposes for consumers with allergies or who have to follow a special diet.
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The pastry chef joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.More info

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

The chef has displayed his extensive knowledge in chocolate in an intense masterclass held at L’École Valrhona Brooklyn.More info

Chocolate of pure origin and a reduced load of dairy and sugar to achieve an even more intense result. This is Carles Mampel’s artisan bûche. More info

In collaboration with l’École Valrhona Brooklyn and Nicolas Botomisy, the couture cake master has introduced the art of sugar flowers and cakes to a group of students. More info

One of the creations that the Spanish chef made during his class for the members of Valrhona’s Cercle V at L’École Valrhona Brooklyn.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

The chef visited L’École Valrhona Brooklyn a second year and has surprised with this dessert of vibrant flavors that he produces in his famous pastry shop in Montreal.More info