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

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

In this e-book available at Books For Chefs, the Danish pastry chef, in addition to revealing interesting recipes, includes all kinds of adviceMore info

Balanced flavors, contrasting textures, and personal decoration come together in this dessert designed by the Executive Pastry Chef of the Mandarin Oriental Paris.More info

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

The box was commissioned by Queen Victoria and sent to South Africa during the Second Boer War as a gift to British troops serving on the front lines.More info

Chocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24More 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

The company wants to preserve the environment and ensure the future of cocoa.More info

The 1,500 m2 facility features the world’s largest chocolate fountain and Lindt store, an interactive museum, a research and development center, a chocolate workshop where courses will be held, and the first Lindt café in this country.More info