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

A journey through different moments which are especially linked to space travel. We pay our particular tribute to Maurits Van der Vooren in his most galactic collaboration for so good magazine.More info

Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info

An important figure in French pastry who at the age of only 40 had carved out a career alongside figures such as Gilles Marchal, Christophe Michalak, or at Alain Ducasse, where he was currently working.More info

40 years after the invention of coulant is time to chat with its author and reflect on its legacyMore info

Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazineMore info

French modern patisserie which pays attention to large formats and lighter resultsMore info

Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spiritMore info

Wastes from the food industry that are actually rich in polyphenols can help to get healthier foods and give new value to other derivatives of cocoaMore info

Located in Taiwan, CJSJ reflects the strong personality of his pastry chefMore info

Can anyone doubt the cinematic power of a good chocolate or a freshly baked cookie? These proposals on the small and large screen confirm that the relationship between pastry and cinema is highly emulsifiable.More info