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

The shop, located in the neighborhood of Williamsburg, now has a cleaner, minimalist aesthetic, consistent with Rick and Michael’s chocolate philosophy.More info

The pastry chef presents this Chinese specialty coated in Mexican dark chocolate with sesame praline and soft caramel among its ingredients.
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Located in the heart of downtown Chicago, The French Pastry School is a state-of-the-art three-level facility with eight kitchens outfitted with top-of-the-line equipment. The school employs more than 25 pastry professionals, as well as admissions and marketing teams. Every year more than 1,500 students pass through its doors. More info

The pastry chef showed how to elaborate a number of creations, from an artistic chocolate piece to glasses, cakes, and tarts, in Melissa Coppel and Jean-Marie Auboine’s school in Las Vegas. More info

Antonio Bachour continues his tireless teaching labor across the globe. These days he is giving a comprehensive education at the International Pastry Forum in Panama. However, he previously left his mark and particular style in the Ecole du Grand ChocolatMore info

Admired and beloved by his colleagues, he shares his opinions, experiences and thoughts with so good #14, and confesses his family has always been the success in his life and he would love to write a second book with traditional recipes.More info

Giant strawberries that sprout from the ceiling, gilded cages, panels projecting movie images, tables shaped like pastry doilies, colorful chairs, the ice cream cart, and a dark curtain in the background… La Dolça prolongs and tops the fantastic walk through the world of Tickets… More info

Sculptures, a book and his own gallery. In the coming months, the great creative talent of Roger is unveiled. More info

The chef visited Savour Chocolate and Patisserie School, the school run by Kirsten Tibbals in Melbourne.More info

The MOF chocolatier stirs our taste buds once again with three very beachy chocolate products!More info