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

The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.More info

Although global warming can have a negative impact, the growing global demand for cocoa can become the best guarantee for the future of chocolate.More info

It would not hurt to take care of the product, reaffirm that unique character, and explain its attributes to the client. And artisan pastry will be enviably healthy.More info

The Executive Pastry Chef at Sha Wellness Clinic develops healthy pastry. Desserts with natural ingredients, mostly integral and sustainable origin, an also, beneficial for one’s health.More info

A year and a half ago, Leonardo di Carlo packed his bags to found his own school and continue to nurture his formative vocation, but now from his own home base. After 23 years touring the world, the time hadMore info

What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.More info

The creation of sorbets in, for example, a restaurant, where it is not usual to have a wide range of sugars, makes it interesting to simplify the creation process as much as possible. We look back at some recommendations from the great master, Angelo Corvitto.More info

18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is …More info

In California, Stephanie Prida enjoys her job as a pastry chef at the three Michelin-starred Manresa restaurant, creating desserts as california fresh.More info

Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.More info