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

From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
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The company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.More info

The world of pastry will focus all its attention on the next edition of this event with a space of 2,500 m2 and an all-new Cake Time.More info

This cuvée was born from the desire of the French chocolate manufacturer to support cooperatives such as the Balinese KSS, which grows crops of increasing quality.More info

The book, available in French and English, is a manual on chocolate decorations and bonbons.More info

To get this creamy and smooth chocolate, the company has incorporated grains of real Bourbon vanilla pods.
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The specialist in chocolate decorations completes its Nature range with surprising ornaments inspired by one of the most appreciated shellfish.More info

Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without moldsMore info

This cake, designed for his wedding with his wife Marta and included in his book, Obsession, is nothing but perfect simplicity.More info

The collection of handmade chocolate decorations inspired by nature offers a finishing touch to any dessert or cake.More info