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

What’s behind the scenes of one of the country’s best patisserie, Craftsman and Wolves? William Werner has revealed this at l’École Valrhona BrooklynMore info

This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.More info

Step-by-step instructions of a Petit gâteaux that the chef created in his last course in Valrhona Brooklyn School, which he wanted to share with the readers of So Good.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

Antonio Bachour continues his tireless teaching labor across the globe. These days he is giving a comprehensive education at the International Pastry Forum in Panama. However, he previously left his mark and particular style in the Ecole du Grand ChocolatMore info

In June, Mindel, Chef Consultant for the Center for Culinary Development, will share his classic viennoiserie vision with modern touches, using Valrhona chocolate. More info

Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.More info

The acclaimed pastry chef shares his knowledge in modern patisserie with a European flair in petit comité at the school Valrhona very recently created in Brooklyn.More info

The seed that was first planted at Tain l`Hermitage by Frédéric Bau, L’École du Grand Chocolat, now flourishes in its fourth global location, in one of the most enchanting areas in New York, the Dumbo neighbourhood, beside the Brooklyn BridgeMore info