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

A 65 m2 place, very close to the Louvre Museum, with two different spaces: a chocolate cellar and a tasting area.More info

Chocolate d’auteur at its greatest expression.More info

The great master chocolatier interprets the art of French living with seven original creations. More info

Japan exerts a great influence on Hévin, one of the artisans who also has most contributed to democratizing the bar of chocolate in France. As he admits, through this culture and the clientele of Japanese shops, he has incorporated more demand and rigor to an already outstanding job with chocolate.More info

In his shop in Hong Kong, refined chocolates symbolizing health, wealth, and fortune can be purchased to celebrate the Chinese New Year.

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In the district of Marais, one of the pioneers in the modernization of chocolate in France, Jean-Paul Hévin, has opened a new shop where one can enjoy a wide range of products selected by him elaborated with cocoa.More info

To celebrate the 20th anniversary of the Salon du Chocolat, chocolatier Jean-Paul Hevin created a stunning chocolate version of King Kong with the help of the artist Richard Orlinski.More info

frank haasnoot, emmanuele forcone, dinara kasko, andoni luis aduriz, francisco migoya, nick muncy, michel willaume, jean paul hévin, raúl bernal, jean-françois deguignet, lilian bonnefoi, naoki fujiwara, sense of season, laurent jeannin, jordi guillem, joel lindqvist, bachour bakery and bistro, gabriele riva, john kraus, cécile farkas, julia soria quiroga, yoshinari otsuka, yehiye qadari & yoav deckelbaum, valerija livanovaMore info

Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common. More info

A journey through some of the best patisseries in France which will dumbfound you due to the creativity of their contents in these (not so) classical Christmas desserts.More info