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

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info

A great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinventedMore info

Salt Budapest looks towards Hungary culinary tradition, especially from the countryside to offer a unique and modern cuisine, including bread and dessertsMore info

Ants, blood, tongue … discover six desserts from the most controversial restaurant on the current Nordic scene, Rasmus Munk’s The AlchemistMore info

Invasive plant ruppia maritima it is the raw material that Aponiente’s restaurant team uses to extract a kind of sea honey, first of its kindMore info

Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.More info

One of those big names of Belgium pastry which has brighlt sailed the troubled waters of the global pandemic with its signature patisserie, chocolates and breadMore info

The well-known chef shows interesting versions of popular cakes in his book, Radix.More info

In this ranking of creations which are included in his book, Bachour Gastro, the chef makes it clear that cheese is capable of providing flavor, acidity, personality, and more according to the needs of each dish.More info

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info