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

The chef, probably the most fashionable pastry chef in Asia, believes that now
is the perfect time to expand overseas.
More info

Chef Bordas’ latest stop to teach his effective method was in France where he was received by a reduced number of privileged students. More info

Last days to taste this orange and raspberry financial biscuit, brioche and crème brûlée with orange blossom, light cream with candied fruit, fruit, and flowers.More info

Pastry Chefs Cross the Borders begins its trajectory in Asturias in only one language: patisserie.More info

The Italian pastry chef fulfills one of his dreams with this space where continuing researching formulas and sharing them with other professionals is possible. More info

Clean white lines, casual and youthful graphics, and a pastry offer with a lot of discourse define the premises located in the Parisian Marais.More info

Une Glace à Paris faces autumn with an eye on the renewal and development of its winter menu. So with the change of season, Emmanuel Ryon and Olivier Ménard begin to introduce their collection of ice cream pastry. And that really is the true heart of an ambitious project; it is not going to be stuck selling ice cream in bulk. Not even closeMore info

The author of “Evolution” has traveled to France to continue spreading his evolutionary pastry.More info

Christophe Adam presents eight arty eclairs with an icy appearance, intense flavors, and crunchy textures.More info

Antonio Bachour offers his latest and studied repertoire, this time based on chocolate, and once again including all kinds of cakes, cups, plated desserts, and bonbons. More info