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

This chef born in the Emirates is the winner of an award that now looks towards this part of the worldMore info

The pastry chef at the Ritz Paris Le Comptoir has used high-quality chocolate to make this piece with a surprise inside.More info

The illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.More info

The European Union has just published the regulation that will come into effect on February 7.More info

After finding old family tin-plated iron molds in the shape of half an egg, the chef uses them with leavened dough similar to that of the dairy milk and vanilla based pandoro came about.More info

A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info

The pastry chef at Shangri-La Paris proposes a Christmas log shaped like a honey spoon and a wavy galette.More info

The MOF once again with five impressive bûches or Christmas logs.More info

The French chef demonstrates his good taste in a collection where there is no shortage of original entremets and Christmas decorations in three flavors.More info

Both chefs has joined talent, pastry skills and sense of humor to bring out a very unique repertoire of mouth watering pastriesMore info