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

The pastry chef nods at a popular sculpture by François Pompon.More info

With Venetian reminiscences, savory, in a cruffin version… Who said that this traditional specialty cannot be updated with great success?More info

The young promise of the Chocolate Academy reconverts the bar format from chocolate to circular design within the turrones collection (nougats) for this Christmas in Spain
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The pastry chef at Shangri-La Paris proposes a Christmas log shaped like a honey spoon and a wavy galette.More info

The MOF once again with five impressive bûches or Christmas logs.More info

The French chef demonstrates his good taste in a collection where there is no shortage of original entremets and Christmas decorations in three flavors.More info

Inverse puff pastry, with pistachio, in a relief. There are many ways to present this puff pastry cake in a unique and equally tasty way.More info

This year, the pastry chef Jérémy del Val proposes a bonbon Noel, including an artistic advent calendar.More info

The Christmas collection envisioned by Jérémie Runel is made up of four creations: Madagascar, Ardèche, Alps, and Sicily.More info

The pastry chef at Le Four Seasons Hotel George V Paris shakes up the codes once again with this creative piece.More info