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

Pink pastry, focused mainly on a repertoire of choux, bonbons, and cakes of the week, are the stars of this small boutique in Milan.More info

At Lab Sucré, she ‘hybridizes’ her dual Argentinean and Korean culture with her training in Europe and Asia. More info

Anyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should notMore info

The search for their own style, the need to find alternative ingredients, or dissolving the boundaries between sweet and savory inspire many of the chefs at # sogood27More info

The spike in cases of the pandemic has pushed the fair to delay its dates, as Intergastra and Sigep have recently done.More info

Both chefs has joined talent, pastry skills and sense of humor to bring out a very unique repertoire of mouth watering pastriesMore info

Four new large establishments in Barcelona, ​​Paris, Wiesbaden, and Rodez extend and reinforce the Relais Desserts distinctive and its philosophy of defense of haute pâtisserieMore info

The emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie More info

Herbs and flowers such as meadowsweet, verbena, or pine and less common fruits such as Physalis assault Pierre Hermé’s showcases this season, with designs that do not disappointMore info

Milan will become a hub for hospitality and food trends for four days, with more than 800 activities scheduled and with various international competitions around such emblematic products as the tiramisu and the panettoneMore info