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

Valentine’s Day is here and chefs go for hearts, but with an innovative touch. Long live love!More info

With more than 3,000 m2, the center aspires to become a training benchmark in Southeast Asia.More info

Eggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar… The Easter campaign is full of creativity once again.More info

This is one of the emblematic cakes included in the book, “50 gâteaux de grands pâtissiers” by Hélène Luzin and whose preparation comes from the great Lyonnais chocolatier.More info

Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.More info

Fun animals, elegant chickens, pictorial eggs, pop symbols, spaceships… This year is no exception. Great pastry chefs once again exploit their inventiveness for the Easter campaign.More info

The pastry chef from Normandy returns to La Maison and signs five new creations.More info

After months of research, the French maison surprises with two macarons without butter or egg whites.More info

Adorable animals, friendly vegetables, carousels, baroque eggs … In 2020, renowned pastry chefs show their ingenuity by working with chocolate.More info

Attendees, in addition to trying innovative recipes, will collaborate with the non-profit organization, Food Recovery Network.More info

Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.More info

We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.More info

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info

With new apartments, laboratories, and classrooms, the school now offers a 7,000 m2 learning space.More info

The book, available at Books For Chefs, is divided into different sections, from fruits to cakes.
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In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.More info

The restaurant, number 5 in The World’s 50 Best Restaurants 2023 ranking, pushes diners to the limit with desserts that stimulate the senses.More info

In Books For Chefs, you will find a careful selection of titles to expand your knowledge on the subject.More info

It will be one of the pillars of the fair that will take place next October in Munich.More info

Innovation, new talents, sustainability… these new awards cover 11 categories.More info

With this dessert, the Executive pastry chef of the restaurant Musaafer pays tribute to the vibrant cuisine of Goa.More info

The famous mixologist respond at so good.. 30 to the challenge launched by chef Luis Amado.More info

In 2023, the chef presents himself renewed, committed, and advocating for the use of ingredients and raw materials with greater nutritional value.More info