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

The merging of both companies will strengthen Dobla’s growth capabilities and expand Irca’s geographical presence.More info

The award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.More info

We enjoy some delicacies from the large pastry program of The French Laundry, from Fernch classics to avant-garde proposals thanks to his man in charge, Elwin BoylesMore info

As the Executive Pastry Chef of Alain Ducasse’s restaurant, Beige, since 2015, he is always looking to bring out the natural flavors of the ingredients without compromising their quality and nature.More info

The media-friendly chef has been chosen by photographers and culinary experts.More info

The MOF Glacier offers a new tasting experience in this artisan ice cream shop in Paris. More info

More than 76,000 professional visitors have been more than satisfied with the latest edition of the fair.More info

Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.More info

For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.More info

The acclaimed French chef will present a selection of signature pastries at Ansel’s headquarters in Soho.More info