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

This Christmas, Cédric Grolet revisits one of its flagship desserts, the Mont-Blanc, to create two original bûches.More info

The icy bûches by the brothers Tom and Jeff Oberweiss overflow with fantasy and Christmas motifsMore info

Jérémie Runel strays from the classic format of the Christmas bûches and bets on using the fir tree and origami. An interesting twist in of the most active creative factories in France.More info

The bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.More info

A selection of spectacular Christmas pieces that this year can be found in prestigious pâtisseries, and not just in France.More info

Chocolate of pure origin and a reduced load of dairy and sugar to achieve an even more intense result. This is Carles Mampel’s artisan bûche. More info

Irregular interiors and rustic exteriors of a single color are part of the new collection of the French ice cream shop La Fabrique Givrée.More info

A selection of some of the impressive Christmas pieces that can be found in the best pastry shops in France and in which astrological allusions are recurrent.More info

The pastry chef of l’InterContinental Bordeaux-Le Grand Hotel combines hazelnut and lemon in this majestic log. More info

The chef of the Parisian hotel Le Bristol demonstrates this bûche de Noel in his characteristic clean and elegant style.More info