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

With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.More info

Pierre Hermé will offer his latest proposal, this time centered around the table, on Beaupassage, a place full of charm and works of art

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In the book, Evolution, Jordi Puigvert explores the technical possibilities of gellan gum from the preparation of a raspberry gelatin, which is highly resistant to baking, and which is part of a cake filling.More info

Some plantations in the Tamil Nadul region surprised the Belgian chocolatier and inspired him to expand his range of carrés, bars, macarons, bonbons, and cakesMore info

The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info

The French executive pastry chef of The Ritz-Carlton Millenia Singapore oversees the pastry and bakery stations and menu creations for Colony, Chihuly Lounge, the Ritz-Carlton Club Lounge, the hotel banquet, and catering events.More info

Albert Adrià’s most ambitious, and perhaps definitive restaurant, the product commands, and the taste is the main objective. More info

In October, the school specializing in culinary arts launches this master’s degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.More info

The Puerto Rican chef continues to teach his style all over the world. One of his latest stops has been the school run by Francesca Maggio and Luca Montersino.More info

The Ukrainian architect and pastry chef has spent a great amount of time folding sheets of paper and learning the methods and principles of origami. Inspired by the beauty of lines and patterns of the folds, he has created a few models using 3Ds max and printed them on a 3D printer.More info