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

Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.More info

For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.More info

The acclaimed French chef will present a selection of signature pastries at Ansel’s headquarters in Soho.More info

Both chefs once again demonstrate that they work very well together.More info

In the hands of these three cook genius they are also running tests that will transcend what is properly haute cuisine, thinking about the implementation of this appliance in domestic realityMore info

A 65 m2 place, very close to the Louvre Museum, with two different spaces: a chocolate cellar and a tasting area.More info

With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.More info

Pierre Hermé will offer his latest proposal, this time centered around the table, on Beaupassage, a place full of charm and works of art

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In the book, Evolution, Jordi Puigvert explores the technical possibilities of gellan gum from the preparation of a raspberry gelatin, which is highly resistant to baking, and which is part of a cake filling.More info

Some plantations in the Tamil Nadul region surprised the Belgian chocolatier and inspired him to expand his range of carrés, bars, macarons, bonbons, and cakesMore info