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

Jérémie Runel continues to give free rein to his imagination with new cups and ice cream jars, framed within La Fabrique Givrée’s Glace-tronomie concept. Refined combinations that experiment with acidic contrasts, versions of classic pastry like the Mont-Blanc, and the local produce of Ardèche.More info

80 recipes, detailed step-by-step instructions by the Australian chef for those who want to master the delicate art of biscuits, cakes, sweet treats, and desserts. More info

The master pastry chef Philippe Conticini has decided to revisit his mythical millefeuille in collaboration with the historic ice cream shop, Raimo. A launch which unites the trade of two Parisian institutions in one single product: one of the most traditional ice cream shops and a pastry flagship with great personality, La Pâtisserie des Rêves. More info

Towards the end of summer and the beginning of autumn, the inventor of the cronut will open his first bakery in Europe where one can try a menu of signature pastries from his original shop, as well as a new line of London-only items. More info

What do you get when you combine a chou and a burger? The French chef finds out exclusively at his shop in Montorgueil.More info

The famed chef based in Milan inaugurates a classroom for demonstrations where a small group of attendees can ask for advice and discover his culinary secrets.More info

For Macaron Day, the French pastry chef invented a sweet new hybrid which can be tasted in New York. More info

David Marx is unstoppable. Following his vegan popsicles, he presents new models inspired by spheres and the pineapple. With each new launch, Marx demonstrates that there are no limits in the new geometric designs. More info

The Belgian pastry chef Pierre Marcolini has managed to wrap this summer’s new ice cream collection in warm romanticism. Through refined proposals such as black tea with jasmine in tubs and an attractive offer of customizable popsicles, Marcolini reinterprets the best of the summer season.More info

Olivier Fernandez takes advantage of the EPGB’s Master in Chocolate to update his forays into homemade chocolate with a collection of three selected origins. More info