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

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

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