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

Jordi Bordas presents his innovative method in 2017 in his own school in Barcelona and in several languages.More info

In 2012, Naoki renovated Emerea, the pastry his father opened 40 years ago, and transformed in to a French style patisserie.More info

Michalak, Van Beurden, Crosara, Lippo, amd Puigvert are some of the chefs included in the impressive training calendar of Silikomart’s classroom.More info

After his Patisserie 46, John Kraus has opened a second store in Minnesota, Rose Street. A new establishment which goes one step forward from this pastry chef’s bright career, whose level of exigency never gives him a break.More info

The Japanese pastry chef Takashi Ochiai unveils 5 pastry shops based in Japan that inspire and excite. Establishments which, of course, follow the heritage of traditional Japanese pastry known as wagashi.More info

In his new book, the French pastry chef proposes 40 sweet recipes inspired by his native region, Alsace.More info

Want to know how to take full advantage of your pastry creations? Or find out how to make delicious combinations with lemon and orange, or poppy and pistachio? The French chef unveils how in these two new publications.More info

The summer season has experienced one of its best moments in France with news from Alain Chartier. Among them, the ice cream éclair collection strongly stands out, with references as reminiscent as Energy and Nostalgia.More info

Bachour Bakery and Bistro opened last March in the Brickell Center. A wide and tall facility where the true protagonist is the showcase of cakes and desserts.More info

Keeping in mind that the final product not only has to be edible, but tasty as well, the Ukrainian chef Dinara Kasko balances factors such as form, volume, composition, proportion, color, and texture.More info