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

Autumn sees the launch of the second book of Antonio Bachour’s creations, which contains more than 120 different dishes that will no doubt be warmly received by the sector, as they were on the day of the launch of the first book, which is now completely sold out.More info

Stéphane Glacier adds his name to the list of the great pastry chefs who will offer their products in Dubai. Cakery & Épicerie by Stéphane Glacier will be managed by a trusted team hand-picked by the French chef, which notably includes Masahiko Matsuda.More info

Eric Ortuño continues to head up one of the most informal venues for desserts and sweets in Barcelona, at the La Seca Terrace. The re-opening of this space places great value in the fusion of two concepts – the most prestigious pastries from Patisserie Hofmann and his ice cream creations, filled with fun surprises.More info

Strawberries and Raspberries dominate the window displays at La Pâtisserie des Reves in creations where the fruits are presented in their natural states, in compotes and in juicy, milky combinations with a touch of acidity in which rhubarb plays an important supporting role. We are once again presented with a distinctive elegance and a worship of raw ingredients in their optimal state of ripeness.More info

The multi-faceted Roberto Cortez brings his experimental meals to Seattle, conceptually organised into groups that he calls CR8, and continues to believe in the non-conventional as the source of his inspiration. In a display of astounding creativity he has returned to work once again with a diverse range of designers to present his hugely imaginative sweet and savoury dishes: a bottle of shampoo, blown glass and the Matrix film, for example, all form part of the conceptual world that he promotes and strongly defends.More info

Design is fundamental, not only to shape the presentation of a dessert but also for everything that accompanies it, which then assists gastronomy in taking a few steps nearer towards becoming a concept that is both artistic and commercial. Jordi Roca, from El Celler de Can Roca, is a specialist in introducing new concepts outside of his dessert creations, such as the take-away dessert or his “Rocambolesc” (ornate) ice creams.More info

The MOF Pâtissier, Stéphane Glacier presents his latest book, “Petits gâteaux, tarts & entremets throughout the seasons”, published in collaboration with is fellow pastry chef, Jérôme Le TeuffMore info

Since 2010, pastry chef Pierre François Roelofs has offered a new menu of desserts every four weeks at Cafe Rosamond in Melbourne. Now, to review of some of his best creations, Pierre has developed an exclusive online Masterclass.More info

He has become recognized since he has been running this ‘pastry of dreams’ with a quest to regain the enthusiasm and intensity that children experience when tasting sweets. He has no problems using products and ingredients from distant cultures, other references used to surprise and excite his customers through a genuinely personal language. No doubt that as a professional and creative baker, he has reached a level of maturity that is expressed both in the roundness of his products and in the discourse that supports them. Read More

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info