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

The London pastry chef, who presents the book, Bake, this March, is the ideologue of this original establishment in New York.More info

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

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

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

Discover at So Good #17 a master of Kado (way of confection) or wagashi artist.More info

The chef, head of CR8, seeks to microfinance the publishing of his first editorial work in which he unleashes his creative drive and great artistic talent.More info

If anything distinguishes haute pâtisserie from other ways of understanding pastry it is its commitment to raising each creation to a category of exclusivity, exquisiteness, and artisan work, out of the ordinary…More info