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

Julien Boutonnet is one of the MOF Patissier 2015. This year was the second time that he competed for the title, after his first attempt in the previous edition held in 2011. We interviewed him in so good #14.More info

The chef has just joined this prestigious club, formed by more than 100 pastry chefs and chocolatiers from more than 20 countries.

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Alma mater of one of the most innovative chocolate chain stores in Paris, he finishes the year with a must-see exhibition for his followers.More info

To celebrate Three Kings Day, the pastry chef Julien Alvarez has created a galette which does not disappoint those looking for flavours associated with this holiday, but with a bit of an upgrade. More info

The creation of marshmallow with albumin powder simplifies the preparation process and provides greater sharpness in taste. In the book, Evolution, Jordi Puigvert presents different recipes in this type of marshmallow.More info

Adorable and subtle, these are the individual bûches which the team of this prestigious French patisserie proposes this Christmas.More info

Christmassy, fanciful, and elegant, with a very personal and modern touch. Discover our selection of Christmas logs.More info

In addition to his successful international projection, the chef ends the year with the opening of two shops that have aroused the curiosity of gourmets.More info

The owner of Des Gateaux et du pain demonstrates her climate awareness by presenting a unique dessert on the occasion of the COP21 summit, being held in Paris these days.More info

After a few days in the heart of Auckland, the shop combines products to take away with an indoor and outdoor space to enjoy a weekly menu of four sweet dishes inspired by seasonal products.More info