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

Ingredients natural, beneficial for one’s health. Flavors more intense and clean. The keys to this dessert of the pastry chef at the Sha Wellness Clinic.More info

A peach in syrup that turns into gnocchi. A fresh dessert that provokes the reaction of the diner.More info

An elegant dessert which perfectly fits in the restaurant Bodega 1900. It is based on two concepts: the French aspics and a very fresh sorbet, which reflected the deep green color of chlorophyll. More info

An elegant proposal, not complicated in the manufacturing and precious, that shows the sensitivity of this master.More info

One of the pieces included in the chocolate bonbons course given by one of the 2014 Top 10 Pastry Chefs in America at the L’École Valrhona Brooklyn.More info

Land and innovation, two pillars support the Pastelería Glea in Murcia, that has a commitment to citrus and fruits that in many cases come from the very garden that Abel’s family owns.More info

The complete recipe of one of the cakes that the acclaimed Canadian chef makes in his pastry shop Patrice Pâtissier.

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Can a gluten-free or lactose-free pastry have taste, texture, moisture …? Jordi Bordas, with his B • Concept method, makes it clear that the answer is yes. More info

What’s behind the scenes of one of the country’s best patisserie, Craftsman and Wolves? William Werner has revealed this at l’École Valrhona BrooklynMore info

Revisiting a classic tart, Luciano finds a good balance between textures and flavors, combining ingredients with brilliance in this creation.More info