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

Women in Seoul are the ones who prefer this sweet habit of going off the beaten path, and Yun Eun-Young’s team is well aware of it, so they take maximum care with the details of the presentations, making each éclair a small jewel that becomes a product of worshipMore info

In the last edition of this historic competition, we saw a high level in the finishes of each piece of chocolate and also in the tastings.More info

A talk with Jacob and Paco Torreblanca reflects arguments of sufficient weight to justify periodic visits to this temple of pastry savoir-faire. More info

The great Italian master Iginio Massari could not hide his disappointment when only six points separated Japan’s first place from Italy’s second place. Enjoy this and other great moments of the competition with this video.More info

Four professional authors, Ramon Morató, Josep Maria Ribé, Raul Bernal, and Miquel Guarro, members of the team of the Chocolate Academy in Barcelona, demonstrate their talent and technical knowledge on pastry, chocolate making, sweet cuisine, and artistic chocolate.More info

FourinOne. Four talented chefs in one exceptional bookMore info

The Catalan chef will offer a preview in Cucina.gr of his great book with chocolate as the focal point which tells the story of the two decades of the Chocolate Academy in Spain.More info

The Spanish pastry chef will teach everything he knows about viennoiserie with a focus on laminated doughs for the first time in the United States. More info

The Turinese chef, led by Davide Malizia, was proclaimed winner of the third edition of this female pastry chef championship, ahead of the Japanese chef Aki Tanimura and the French chef Marlène Bachellerie.More info

If anything distinguishes haute pâtisserie from other ways of understanding pastry it is its commitment to raising each creation to a category of exclusivity, exquisiteness, and artisan work, out of the ordinary…More info