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

In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info

Along with afternoon tea, the Executive Pastry Chef at the Four Seasons Hotel at Tokyo Otemachi’s “pa-fe,” or parfait, has quickly gone viral.

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

Montagne is working hard on a new and exciting project, an ice cream & chocolate shop in which he will implement simple combinations so as to not get lost in the tasting, and an unwavering pursuit of pleasure.More info

With Venetian reminiscences, savory, in a cruffin version… Who said that this traditional specialty cannot be updated with great success?More info

It is difficult to do more things in such a short time. At just 30 years old, Maxime Maniez knows what it is like to work in bakery, pâtisserie and chocolaterie and even manage a team of 20 people in a large hotel in Shanghai and be the Executive Pastry Chef of Yannick Alleno in Seoul.More info

For Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info

The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.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

Provence, Paris, and Venice are some of the places that you will be able to savor through our traditional ranking of Christmas logs.More info