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

With his amazing work done in Cheval Blanc’s culinary spaces, described as “poetry”, Maxime Frédéric is one of the latest phenomena in the Parisian pastry scene. More info

In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.More info

Ju Chamalo opened an Instagram account in the midst of confinement to give free rein to his great passion – flan. Time after, a work was born with more than 50 recipes.More info

While always paying homage to the traditions of French pastry handed down from generation to generation, Kombu’s world is being updated daily by integrating his Japanese identity and inspiration from other industries.More info

The renowned pastry chef opens a Lebanese restaurant, a patisserie, and a bistro at the luxury hotel Camino Real in Mérida.More info

After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info

In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info

Gastrocultura Mediterránea and i+Desserts explore the applications of pectinase, invertase, and amylase, three enzymes with great potential in sweet cuisine.More info

Its brand has been consolidating over the decades in what could be defined as an idyll with its own customers, who have fallen in love with its repertoire of bread, pastries and cakes, including its fantastic wedding cakes.More info