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

With Venetian reminiscences, savory, in a cruffin version… Who said that this traditional specialty cannot be updated with great success?More info

It is difficult to do more things in such a short time. At just 30 years old, Maxime Maniez knows what it is like to work in bakery, pâtisserie and chocolaterie and even manage a team of 20 people in a large hotel in Shanghai and be the Executive Pastry Chef of Yannick Alleno in Seoul.More info

For Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info

The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info

Far from linking vegan pastry to a healthier diet, Toni Rodríguez wants to openly compete with conventional pastry in terms of sweetness and gastronomic pleasure.More info

Provence, Paris, and Venice are some of the places that you will be able to savor through our traditional ranking of Christmas logs.More info

In his first book, Eric Ortuño not only remembers the most classic tea pastries, but he also presents them while maintaining their original essence.More info

In his first book, Yohan Ferrant delves into monococum, negrillo, or Florencio Aurora, among other interesting flours.More info

From its headquarters in the south of Barcelona, Jordi Bordas Innovative Pastry Education has become one of the most solid references when it comes to pastry formulation, innovation and the ability to adapt products to all kinds of realities. More info

The Assistant Director of Culinary Studies of the Indian School of Hospitality reveals details about the reality and level of pastry in India.More info