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

Can gastronomy survive to the global pandemic. If we are confined, how can enjoy again the pleasure of a good meal. What risks are deserved to be taken?More info

issue #24 of so good.. magazine brings together a real explosion of creations, techniques and recipes from chefs from all around the worldMore info

Two experiences by the Ukranian pastry chef and architect which brought her to create the biggest mold she has designed so farMore info

Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist CuisineMore info

One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craftMore info

Barry Callebaut presents Mona Lisa 3D Studio, innovative technology that allows you to print creations never before seen with high-end couvertures and on a large scale.More info

Bee Chef Pastry School, with courses with students from 7 different countries, is the result of the vast experience that has been acumulated by the chef. More info

It is not just another pastry shop. It is a whole concept that emerges from the dialogue between two pastry chefs – Gabriele Riva and Kanako Sakakura. Both wondered where patisserie was heading and put their concerns on the tableMore info

It seems obvious, but the price of any product should always be related to its value. But who or what determines that value? To answer this question we must address two questions, one related to the seller and one relatedMore info

A small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.More info