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

With well-crafted flavors and aesthetics, Enric Monzonis once again proves why he is one of the best Spanish chefsMore info

A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear exampleMore info

Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info

In this dessert, with three simultaneous elaborations, the Argentinian chef shows his remarkable sense of balance in pastry.More info

This brilliant Japanese pastry chef performs a unique milk chocolate entremet by piping in a irregular gay the whipped chocolate ganache that covers the entremetMore info

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

After a trip with his wife Astrid, the French pastry chef created this sweet cake included in his book, “One Week with Yann Duytsche”.More info

The Argentinian pastry chef avoids complex taste associations, and limits himself to combining two or three popular flavors that serve as a bridge between modern pastry and native tastesMore info

In collaboration with l’École Valrhona Brooklyn and Nicolas Botomisy, the couture cake master has introduced the art of sugar flowers and cakes to a group of students. More info

Can a gluten-free or lactose-free pastry have taste, texture, moisture …? Jordi Bordas, with his B • Concept method, makes it clear that the answer is yes. More info