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

In “Prisma”, the Dutch chef displays decorations that encourage you to dream and that add value to any preparation.More info

The pastry chef from Normandy returns to La Maison and signs five new creations.More info

O unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intentionMore info

Special tableware for one-of-a-kind dining experencies gathering all kind of artists, designers, dancers, photographers… an initiative to look to a not so unlikely futureMore info

The chef and pastry teacher and specialist in jams, Walter Vogt, helps us bring order to one of the lesser-known families of candied fruit, chutneys, which have a vocation more open to the wide world of cuisine.More info

Located in Taiwan, CJSJ reflects the strong personality of his pastry chefMore info

In recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info

There are many Spanish chefs who in recent years have been paying special attention to desserts in their research, pointing to new and surprising ingredients. More info

A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creationMore info

Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info