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

A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear exampleMore info

Hazelnut is the total protagonist of this creation, which belongs to Pastisseria El Carme, an establishment located in Vic-Barcelona (Spain) where Lluc Crusellas ans his young team offer a vision of pastry modern and popularMore info

Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info

Really interesting creations can come out of a Grand Cru from Madagascar, as the proven professional based in the USA shows here.
More info

An interesting combination of flavors offered by this great American pastry professional.More info

A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info

One of the latest and surprising creations of the head chef of Modernist Cuisine is inspired by this popular fried doughMore info

In this preparation, the Argentine pastry chef proposes a personal combination of ingredients, perfect textures and intensity of flavors, all inspired by a unique place in ArgentinaMore info

‘Less is more’ is the motto of this dessert that the pastry chef has designed for the Jean-Georges Restaurant Group.More info

The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.More info