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

The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info

The French executive pastry chef of The Ritz-Carlton Millenia Singapore oversees the pastry and bakery stations and menu creations for Colony, Chihuly Lounge, the Ritz-Carlton Club Lounge, the hotel banquet, and catering events.More info

Albert Adrià’s most ambitious, and perhaps definitive restaurant, the product commands, and the taste is the main objective. More info

In October, the school specializing in culinary arts launches this master’s degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.More info

The Puerto Rican chef continues to teach his style all over the world. One of his latest stops has been the school run by Francesca Maggio and Luca Montersino.More info

The Ukrainian architect and pastry chef has spent a great amount of time folding sheets of paper and learning the methods and principles of origami. Inspired by the beauty of lines and patterns of the folds, he has created a few models using 3Ds max and printed them on a 3D printer.More info

With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.More info

The Austrian chef has just published a book where he unveils incredible creations with naturally formed cocoa butter crystals.More info

Phillipe Conticini and Christophe Michalak have been the latest chefs to pass through the school located in Venice to share their way of understanding pastry.More info

One of the major figures of Italian patisserie talk with us about his sources of inspiration, his creative philosophy, his pastry and his last project in Milano.More info