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

The Christmas collection is ready at the historic Milanese pastry shop, which consists of reindeer, Santa Claus, and trees on which gifts do not hang.More info

The great master chocolatier interprets the art of French living with seven original creations. More info

For three days, Parisians had an unforgettable multi-sensory experience around chocolate created by the renowned pastry chef.More info

Darren Purchese’s team prepares for Christmas with diverse endearing and magical creations.More info

The chef of the Parisian hotel Le Bristol demonstrates this bûche de Noel in his characteristic clean and elegant style.More info

The Catalan chef will offer a preview in Cucina.gr of his great book with chocolate as the focal point which tells the story of the two decades of the Chocolate Academy in Spain.More info

A new opportunity for every French chef to distinguish their maison with the most striking and refined creations.More info

Japan exerts a great influence on Hévin, one of the artisans who also has most contributed to democratizing the bar of chocolate in France. As he admits, through this culture and the clientele of Japanese shops, he has incorporated more demand and rigor to an already outstanding job with chocolate.More info

Bachour lands in Bangkok to share his repertoire of his latest and brightest creations, with a firm commitment to tropical fruits. More info

These wonderful kadaif threads which shape the knafeh, one of the most beautiful and emblematic desserts of the Middle East, are also a symbolic link between two peoples and two cultures.More info