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

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

Hashimoto is one of many pastry chefs in Japan who respect French confectionery. In his own pastry shop is obvious that he adores chocolate, as he demonstrated us in So Good 14.More info

The chef of St Regis Bal Harbour in Miami gave a magnificent pastry masterclass at the International Pastry School “Conditoria” in Russia.More info

The French master glacier demonstrated some of his most personal creations in Jean-Marie Auboine Chocolates’ classroom, from his Tart’ice to his ice cream hamburgers. More info

Haute patisserie progresses all over the world. In the United States, Australia, or Asia it is already a reality, in addition to some Eastern European countries. A good example which perfectly reflects this phenomenon is found in Ukraine, at the Kiev International Culinary Academy, lead by Tetyana Verbytska.More info

Jordan, MOF Glacier 2015, created two original frozen desserts for so good 14. Two original frozen desserts inspired by the Pacific Islands and in Italy, with the ice cream as protagonist.More info

Guy Savoy and his pastry chef Christian Boudard inaugurate this space dedicated entirely to brioche in all its forms.More info

In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.More info

From the hand of Italian Gourmet, Diego Crosara once again demonstrates his talent in micro-patisserie. However, his book, Mignon Salati, is not only about precision and meticulousness. This pastry chef unveils new alliances between sweet and savory by means of 60 recipes. The book broadens the possibilities of pastry in a small, savory format to forcefully reclaim it for use in shops as well as in banquets and catering. This long-running professional reaffirms himself in haute Italian patisserie with a new book to watch out for. More info