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

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

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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