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

At SUGOi Sweets, each Elle Lei bonbon has its own little story.More info

The executive pastry chef at Brix Desserts in Dubai, who participated in two Spanish World Chocolate Masters qualifiers, loves working with chocolate.More info

Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info

In Paris the chocolatier has opened a new point of sale that looks like an art gallery.More info

This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.More info

This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personalityMore info

White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touchMore info

Really interesting creations can come out of a Grand Cru from Madagascar, as the proven professional based in the USA shows here.
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An interesting combination of flavors offered by this great American pastry professional.More info

A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info