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

The author of the book Evolution teaches how to give this praliné individual a contemporary feel and showcase an airy, light version.More info

Far from linking vegan pastry to a healthier diet, Toni Rodríguez wants to openly compete with conventional pastry in terms of sweetness and gastronomic pleasure.More info

Aurélie Thérond gathers 60 recipes without these four basic confectionery ingredients in her book, Je veux faire un gâteau mais je n’ai pas…More info

Available in our online bookstore Books For Chefs, it is a book that wants to break established myths about pastry.More info

EVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.More info

The pastry chef of the Four Seasons Hotel Gresham Palace in Budapest won over the jury of the semifinal of the World Chocolate Masters and will participate in the grand final in October.More info

Anyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should notMore info

A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info

Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.More info

Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info