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

In “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complementsMore info

Winterspring, claiming this Nordic look, with typical products from the Danish landscape and traditional techniques, interesting savory touches are introduced to the dessert and a fine and colorful presentation, without artifice. More info

This pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 editionMore info

The president of the MOF 2018 Jury, who is very satisfied with the high level of the latest edition, reminds us that to participate in the competition it is necessary to be very well prepared and have a strong desire to make the effort.More info

His time at the Ecole National Superieur de la Pâtissèrie (ENSP) as an international teacher opened the doors of teaching and pedagogy in front of him. A dream that also gave Richard Hawke the opportunity to enrich himself from workingMore info

His childhood was spent in a rural environment, coming from a farmers’ family working in the cultivation and development of milk, wheat and beet, raw materials which are all fundamental for pastry. Pascal De Deyne felt his ‘trade calling’ atMore info

He embodies better than anyone an idea of patisserie that, little by little and fortunately, is catching on. It is that idea of the freshly made, natural and fresh, with the seasons and their products as a guide. A patisserieMore info

La Pasticceria Bompiani pays tribute to modern fashion designers in April with a very sweet exhibition.More info

Masks, children’s games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.More info

The Dutch chef sets off on a tour, beginning in Romania and finishing in China, to promote his first book.
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