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

While always paying homage to the traditions of French pastry handed down from generation to generation, Kombu’s world is being updated daily by integrating his Japanese identity and inspiration from other industries.More info

A unique approach to pastry with a culinary mind which is capable to combine savory and sweet elementsMore info

Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without moldsMore info