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

Bien Cuit is the Frenchified name of an excellent bakery in Brooklyn. It is not one of those fashionable establishments with beautiful aesthetics and attractive products. It is a bakery where real bread is sold, where this millenary art isMore info

The head of Bubó patisseries was in charge of inaugurating the academic calendar of this new school with a course in which he displayed his talent by elaborating entremets, sables, and other pastry creations. More info

Her work shows that French base but with a closer look at her native Israel. In particular, she feels very motivated with olive oil, praising its gastronomic potential, especially in sponge cakes and tarts.More info

Gianluca Fusto, Antonio Bachour, Christophe Renou, and Greg Mindel are some of the external chefs who have jumped into the school’s interesting calendar this year.More info

The cuisine sector is in mourning. On January 31 Benoît Violier (so good #14), one of the great chefs on the international scene thanks to his work as head chef of the restaurant at the Hotel de Ville de Crissier,More info

Éclairs, cakes, apples and even cocktails. You can celebrate Valentine’s Day with sweets that are anything but clichés.More info

Like wine needs earth and a team to take care of the product from beginning to end, Enric Rovira reflects on the highs and lows of the Bean to Bar following his 2005 experience.More info

Can chocolate become something ethereal, an experience that need not be tasted? If anyone is qualified to answer that question, it’s certainly Enric Rovira.More info

In his early solo career, Enric Rovira surprised everyone with a collection of chocolates inspired by the tiles in Barcelona’s Passeig de Gracia. Chocolate nougat is another constant in his career, one of his pioneering works proposed in a vertical design.More info

In his shop in Hong Kong, refined chocolates symbolizing health, wealth, and fortune can be purchased to celebrate the Chinese New Year.

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