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

Pastry with clear flavors and a culinary touchMore info

The Bean to Bar was new to Lisa before joining as Executive Pastry Chef at Dandelion Chocolate and accepting the challenge of developing a customized line of pastry products with the company’s chocolate.More info

Name of School: CAST Alimenti

Brief History: CAST Alimenti (Centro Arte, Scienza e Tecnologia dell’Alimento) was founded in 1997, offering specific courses for chefs, pastry chefs, restaurant pastry chefs, bakers, ice cream makers, chocolatiers, pizza makers, and bartenders, aimed atMore info

225,031 visitors did not miss the last edition of the Salon, the first without Paul Bocuse.More info

After a trip with his wife Astrid, the French pastry chef created this sweet cake included in his book, “One Week with Yann Duytsche”.More info

Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without moldsMore info

With 30 years of history behind it, the competition shows that it is still capable of surprising us both in the candidates who opt for the win and in some of the creations that had to be madeMore info

Long-awaited by the hundreds of followers that he has all over the world, the book alternates emblematic creations which are duly updated with unpublished materialMore info

Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.More info