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

With this agreement, the Belgian firm will be able to offer a wider range of decorations for cakes.More info

The Italian pastry chef of Ristorante Luca Fantin in Tokyo is known for creating evocative desserts full of surprises when tastedMore info

The French chef will present three of his iconic fruit pastries: le citron, la fraise, and la noitte.More info

Jérôme de Oliveira, Julien Álvarez, Quentin Bailly, and Etienne Leroy will give exclusive training sessions from April 28 to May 1.More info

Masks, children’s games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.More info

The initiative, which turns 14 years old, will allocate all the benefits to the Zazakely Sambatra association.More info

The Dutch chef sets off on a tour, beginning in Romania and finishing in China, to promote his first book.
More info

In this classroom, chocolate culture is available to professionals in the sector to encourage the exchange of skills and nurture the creativity of pastry art.More info

The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries latelyMore info

The Silikomart classroom will soon offer demonstrations by Frank Haasnoot, Sébastien Bouillet, Etienne Leroy, Claire Damon, Christophe Renou, and Jérémy del Val.More info