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

The chef at the head of the dessert station at Alain Ducasse Restaurant joins the select group of laureates, among which are Cédric Grolet, Dominique Ansel, and Pierre Hermé.More info

His childhood was spent in a rural environment, coming from a farmers’ family working in the cultivation and development of milk, wheat and beet, raw materials which are all fundamental for pastry. Pascal De Deyne felt his ‘trade calling’ atMore info

The competition reaches its 45th anniversary with the feeling of continuing to gather the best talents in FranceMore info

Teamwork,communication, confidence, effort, compromise, and time are some of the aspects that led Malaysia to win the last edition of the Coupe du Monde de la Pâtisserie. More info

As a member of the International Organization Committee of the Coupe del Monde de la Pâtisserie, Gay tells us the keys to the present and future of this ambitious competition.More info

Wang Sen opens its outstanding school facilities, Top Chef Union, among them and let us discover how important are for them the artistic side of the pastry and bakery craftMore 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

Yann Couvreur, Ramon Morató, and Davide Comaschi share their latest works and research alongside other chefs who celebrate the tenth anniversary of the magazine with their creativityMore info

Elias Laderach nos cuenta algunas de las claves de su contundente victoria en la última edición del World Chocolate Masters. Aunque se impuso con autoridad, tuvo algún momento durante la competición muy delicado. ¡No os perdáis su historia!More info

After a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserieMore info