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

The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.More info

Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.More info

The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.More info

The American selections for the new edition of this exciting competition that in 2016 gave the victory to Fredrik Borgskog will be held in October.More info

In their last meeting in Nantes, the members of Relais Desserts surprised with a beautiful and fanciful buffet.More info

Women in Seoul are the ones who prefer this sweet habit of going off the beaten path, and Yun Eun-Young’s team is well aware of it, so they take maximum care with the details of the presentations, making each éclair a small jewel that becomes a product of worshipMore info

In the last edition of this historic competition, we saw a high level in the finishes of each piece of chocolate and also in the tastings.More info

A talk with Jacob and Paco Torreblanca reflects arguments of sufficient weight to justify periodic visits to this temple of pastry savoir-faire. More info

The great Italian master Iginio Massari could not hide his disappointment when only six points separated Japan’s first place from Italy’s second place. Enjoy this and other great moments of the competition with this video.More info

What has occurred in the last 500 years, and also what has stopped happening, so that cocoa’s reality be so often associated with slavery and child labor.More info