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

Evocative formats, balanced flavors, and singing to natureMore 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

Each creation is like a book, it must be attractive from the cover to the last pageMore info

The specialist in chocolate decorations completes its Nature range with surprising ornaments inspired by one of the most appreciated shellfish.More info

Belgium and Switzerland came in second and third place respectively. The “wild card” went to Poland.More info

Second place went to Singapore and Australia came in third.More info

The next edition of the fair will be attended by MOFs, winners of the Pastry World Cup, French champions of desserts, and prestigious boutique artists.More info

One of the pieces included in the chocolate bonbons course given by one of the 2014 Top 10 Pastry Chefs in America at the L’École Valrhona Brooklyn.More info

Can a gluten-free or lactose-free pastry have taste, texture, moisture …? Jordi Bordas, with his B • Concept method, makes it clear that the answer is yes. More info

The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents. More info