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

Chicago was chosen as the setting of the 25th anniversary of this well-known awards ceremony in the United States. In pastry, the winner was Christina Tosi, who is known for her creative elevation of American junk food. Jim Haley took the award for best baker.More info

Dominique Ansel has opened a gastronomic space where more than 70% of the menu is served instantly in the West Village of New York. More info

From the Parisian Pâtisserie des Rêves comes a refreshingly proposal by one of its founders and inventor of desserts in verrine (1994): Philippe Conticini.More info

Gabriele Riva, ambassador for Cacao Barry in the United States, presented in So Good#10 the Namaste composition, which is the synthesis of his geometric studies, sculptural composing and architectural sighting in one complete thought.More info

Desserts never even caught his eye until he buys the book, Plaisirs Sucrés, by Pierre Hermé. Demers has worked for 15 years in some of the best restaurants in Montreal and, finally, he opened Patrice Patissier, which the three great gastronomic pleasures coexist: good food, good wine and good desserts.More info

This Easter, Enric Rovira has once again surprised us with two very different, creative and stimulating chocolate proposals, in addition to the magnificent collection of Easter monas that this chocolatier began 20 years ago.More info

Over the years Ecuador has managed to distinguish itself as a producer of fine cocoa in the world. Now the challenge is to place it on the map of countries associated with high-end chocolate. It is one of the major objectives of the second book by the French chef based in Quito, Cyril Prud’homme. “Chocolat by Cyril” is a way to also bring education to the South American country to combat the high consumption of chocolate substitutes, both among consumers and professionals.More info

In So Good 13 we talk to Jerome Landrieu about the present and future of pastry, and evaluated his first six years in the Chicago Chocolate Academy.
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Rio and Asano formed a team in 2011 called wagashi asobi, where to make both traditional wagashi and creations which draw attention from younger people.More info

Italian pastry chef Leonardo di Carlo explains how he uses extra virgin olive oil in some of his doughs.More info