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

For this chef, the key to success in dessert is to keep things simple and elegant, understandable to the diner.More info

Natsuko’s work in the fusion of fashion and art with cooking and pastry making stands out. But also her concern for the environment and the future of gastronomy.More info

The chef had to deploy all their magic and knowledge to overcome our challenge.More info

In his book Evolution, the chef not only provides comments and
techniques, but he details the step-by-step recipes for cocoa as well as coconut false caviar.More info

The Executive pastry chef of the Musaafer restaurant in Houston proposes a pastry in which he combines the experiences of his childhood and his desire to create healthy sweetsMore info

This multifaceted chef debuts in so good.. magazine 29 with a committed and sustainable discourse that she puts into practice every day.More info

A pastry with a lot of flavor, textures, which is healthy and without excesses. This is what the French chef defends and which he has also captured in a book, available at Books For Chefs.More info

Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info

Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info