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

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

A mosaic composed of 23,700 éclairs was created in Geneva to contribute to the fight against AIDS.More info

Thanks to this course, some students better understand the creative process in the construction of an artistic piece at the Chocolate Academy in Chicago. More info

The Cronut inventor shows how to make his own personal cinnamon rolls in an educational video. More info

Two years ago, the right hand man of Philippe Bertrand visited the academy, lead by Tetyana Verbytska, to teach a master class in pastry which was recorded in an extraordinary video that is worth watching over and over.More info

The Chicago-based pastry school turns 20 in the best way possible: the appointment of its founder, Sébastien Canonne, as Knight of the Order of the Legion of Honor.More info