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

In SUGOI, the acclaimed chocolatier has been producing handmade and hand-painted treats that have people exclaiming, “Oh, wow!”More info

The renowned chef’s first book is available in French at Books For Chefs.More info

Saint-Honoré, fraisiers, babás… up to 48 recipes from the maison with the personal touch of Jeffrey Cagnes, are included in the Livre de Pâtisserie Stohrer, available at Books For Chefs.More info

Although at the moment this list focuses more on Europe, there are also countries from North America, Latin America, England, and Asia.More info

This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info

Valentine’s Day is here and chefs go for hearts, but with an innovative touch. Long live love!More info

Franken-cheese, black spots, and water type are some of the things we can experiment with when entering the exciting world of pizza with this impressive book by Francisco Migoya and Nathan Myhrvold.
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This highly specialized international training will start in July.More info

In so good.. 29, we have interviewed great professionals with different profiles and origins to delve into practices that reduce environmental impacts. More info

As executive pastry chef of Burj Al Arab Hotel, his mission is to bring his personality to his culinary creations for elite clientele.More info