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

The Dutch chef sets off on a tour, beginning in Romania and finishing in China, to promote his first book.
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The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries latelyMore info

Teamwork,communication, confidence, effort, compromise, and time are some of the aspects that led Malaysia to win the last edition of the Coupe du Monde de la Pâtisserie. More info

Frank Haasnoot, Nicolas Haelewyn, Marike van Beurden, Karim Bourgi, Bedros Kabranian, Martin Diez, and Hans Ovando will give master classes at one of the TOP schools in Romania.More info

Wang Sen opens its outstanding school facilities, Top Chef Union, among them and let us discover how important are for them the artistic side of the pastry and bakery craftMore info

Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without moldsMore info

Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel’s school in 2019.More info

The theory of this British pastry chef, called C3D, is based on the combination of three essential components: connectors, elements, and dimension.More info

This Christmas, Cédric Grolet revisits one of its flagship desserts, the Mont-Blanc, to create two original bûches.More info

The great Dutch master chef has launched Prisma, his first book, published by so good.. magazineMore info