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

From the kitchen to the pastry, all the skills to find the most mature result
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Healthy or adapted pastry but without giving up its essenceMore info

His desserts are, in short, a colorful invitation to open the palate to new experiences.More info

Elegance, technical perfection and a desire to enjoy herself are among the gifts that the Australian pastry chef brings to her workMore info

One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.More info

He combines French tradition and Japanese perfectionism in his bakery Aigre Douce in Tokyo.More info