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

The centrifuge has become the leitmotif of desserts like Centrifuged Strawberry, and seasonal savory proposals, such as the Verema dish.More info

Since August 6, the young pastry chef has a 20-m2 kiosk with terrace in this mall.More info

Michel Cluizel, Sosa, Sicoly, La Roise Noire … There are many brands in the industry who rely on the expertise of Puigvert.More info

Pierre Hermé has created a pastry which is a delicious miniature replica of the House of Dior for its first anniversary. More info

He heads the sweet station in seven restaurants and a bar, all within the luxurious Peninsula Hotel in Hong Kong. More than 30 chefs follow his instructions to respond to ‘new and exciting projects to work on, from customized dessertsMore info

The French chef returns to show off his creative ability and combination of flavors with these five cakes to eat in the park, in a picnic at the beach, or take on vacation.More info

The chef from Singapore, together with Ma Jian Jun, reinvents the textures and flavors of these Cantonese snacks from 92 simple recipes. More info

The French pastry chef, following the latest fashion trends, launched chocolate sunglasses to see the sweeter side of life.More info

The Spanish pastry chef will teach everything he knows about viennoiserie with a focus on laminated doughs for the first time in the United States. More info

The rule-breaking Nicolas Cloisseau has conducted an experiment with the caviar house Petrossian. The result: a box of limited edition chocolateMore info