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

To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.More info

The bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.More info

What would it be like to spend a week in the workshop of this French chef’s delicious pastry shop? Find out in the book, A Week with Yann Duytsche.More info

A selection of spectacular Christmas pieces that this year can be found in prestigious pâtisseries, and not just in France.More info

The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.More info

Martin Lippo, Vincent Guerlais, Emmanuele Forcone, and Johan Martin are some of the pastry chefs who have participated in this great event.More info

Guasare and Milk of Nicaragua have been proclaimed the best chocolates in this well-known competition.More info

We take a tour of this traditional Italian sweet through four expert Spanish pastry chefs in its preparation: Paco Torreblanca, Yann Duytsche, Oriol Balaguer, and Daniel ÁlvarezMore info

After a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserieMore info

The Executive Pastry chef of The Peninsula Tokyo likes to work with local seasonal ingredients to create his luxury artisanal creations.More info