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

Once again, pink and red tones flood the shop windows of pastry shops on the day par excellence for lovers.More info

The mission of the executive chef is to ensure that Wittamer’s spirit materializes in its day-to-day production.More info

Ensuring the spirit of Maison Wittamer in all the productionMore info

Quinoa, sesame, and seasonal fruits are some of the ingredients of these bonbons included in the chef’s summer collection.More info

Millefeuilles, kouglofs, bowl cakes, decorations with chocolate shavings… the fun ‘petits patissiers’ made of chocolate will be completely unique.More info

The French maison has once again trusted the interior designer Masamichi Katayama to create a space where one can discover new flavors, sensations, and pleasures.More info

Éclairs, cakes, apples and even cocktails. You can celebrate Valentine’s Day with sweets that are anything but clichés.More info

The Pastry Chef of Café Pouchkine combines Russian products and French traditions, through sweet little jewels as a delicate and fresh Belizna with a coconut and raspberry base.More info

A journey through some of the best patisseries in France which will dumbfound you due to the creativity of their contents in these (not so) classical Christmas desserts.More info

Those fashionable television cooking competitions are now coming to the world of pâtisserie. Now you can enjoy the hugely successful French programme, “Who will be the next great patissier?”, with its exceptional judges and 10 finalists who will compete for glory and the final victory. The French phenomenon is placing pâtisserie alongside those professions most desired by young audiences.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