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

Emmanuel Ryon and Olivier Ménard welcome Christmas with a collection of frozen creations that once again invoke the best of Une Glace à Paris. Delicate decorations, new sets of flavors and textures, and all within the context of a new foray into high-end ice cream confectionery.More info

The pastry chef of l’InterContinental Bordeaux-Le Grand Hotel combines hazelnut and lemon in this majestic log. More info

The Christmas collection is ready at the historic Milanese pastry shop, which consists of reindeer, Santa Claus, and trees on which gifts do not hang.More info

The great master chocolatier interprets the art of French living with seven original creations. More info

Darren Purchese’s team prepares for Christmas with diverse endearing and magical creations.More info

Lemon, olive oil, berries, vanilla cream, and white chocolate, this log goes between soft refreshing touches and a soft red shade of desire, a good holiday hue. We take a close look at Xavier Séjournant’s patisserie.More info

Adorable and subtle, these are the individual bûches which the team of this prestigious French patisserie proposes this Christmas.More info

Christmassy, fanciful, and elegant, with a very personal and modern touch. Discover our selection of Christmas logs.More info

A journey through some of the best patisseries in France which will dumbfound you due to the creativity of their contents in these (not so) classical Christmas desserts.More info