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

The USA team for the Coupe du Monde of the Pâtisserie will be decided in August.More info

The display cases of pastry shops begin to fill with citrus and fresh flavors that invite one to enjoy the good weather.

Here we propose a tour of ten delicate desserts, created by great pastry chefs who make one fallMore info

In August, Yun Eunyoung will present the recipes of some of the best éclairs of this successful shop at Fully Baked Story.More info

Creative forms, lots of inventiveness, and allergen-free creations in the Belgian pastry chef’s book.More info

What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.More info

The creation of sorbets in, for example, a restaurant, where it is not usual to have a wide range of sugars, makes it interesting to simplify the creation process as much as possible. We look back at some recommendations from the great master, Angelo Corvitto.More info

Roberto Cortez works with emotions in detail in this recently released attractive and suggestive dessert book. A high-end book that explores the connections between emotions, colors, and the sweet world.More info

One of the great pastry chefs of French restauration, he is remembered for his memorable mille-feuilles or his skill with artistic sugar.More info

The Japanese pastry chef has launched a limited edition of four award-winning chocolates at the International Chocolate Awards Asia Pacific 2017.More info

The award goes to Gérard Dubois’s latest book, launched to celebrate the 25th anniversary of the Roise Noire.More info