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

The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.More info

Moist, glazed with dark chocolate and with small cubes of fruit pâte as a garnish. This is the financier that can be tasted at Patrice Pâtissier.More info

The chef visited L’École Valrhona Brooklyn a second year and has surprised with this dessert of vibrant flavors that he produces in his famous pastry shop in Montreal.More info

The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info

His idea of service is more typical of a restaurant than a conventional pastryMore info

The complete recipe of one of the cakes that the acclaimed Canadian chef makes in his pastry shop Patrice Pâtissier.

More info

Desserts never even caught his eye until he buys the book, Plaisirs Sucrés, by Pierre Hermé. Demers has worked for 15 years in some of the best restaurants in Montreal and, finally, he opened Patrice Patissier, which the three great gastronomic pleasures coexist: good food, good wine and good desserts.More info

Enjoy the beauty of Patrice Demers’ Panna Cotta process. This pastry chef has an idyllic relationship with the director’s lens while he makes his dessert in this one-of-a-kind video masterpiece, presented at Omnivore’s Festival of 2012.More info

Enigma of Albert Adria, Dinara Kasko, Philippe Vancayseele, Gianluca Fusto, Andrés Lara, Melissa Coppel, Oriol Castro, Eduard Xatruch & Mateu Casañas, Patrice Demers, Josep Maria Ribé, Rafa Delgado, Bart de Gans, Ryosuke Sugamata, Marijn Coertjens, Matthew Siciliano, Luciano García, Graham Mairs, Eunyoung Yun, Riley Redfern, Elwyn Boyles, Baltasar Massot, Winterspring, Kévin ClemenceauMore info

christophe adam, jerome landrieu, patrice demers, darren purchese, leonardo di carlo, jordi bordas, strong, yves scherrer, pierre françois roelofs, hiroyuki emori, antony prunet, pascal caffet, motohiro inaba & rio asano, daniel texter, ernst knam, enric rovira, ramon morató, oriol balaguer, raúl bernal, olivier fernández and saray ruiz, josep maria ribé, carles mampel, miquel guarro, scott green, jürgen koens, the french pastry schoolMore 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.
More info

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