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

Kate Reid, the owner of Lune Croissanterie, debuts in the publishing world with a book in English and available at Books For Chefs.More info

We review some essential titles, available in Book For Chefs, for mastering the art of pastry, a discipline that is increasingly valued in haute pastry.More info

The book, available at Books For Chefs, gives tips, advice, and recipes for making classic and modern viennoiserie croissants.More info

This treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.More info

Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info

What is poetry? In the case of puff pastry dough, these croissant dough squares filled with cream and macerated apple, at the pace of Sweet Devotion, perfectly taste of Alexandrian versesMore info

The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries latelyMore info

A simple, family recipe, rolled with pumpkin purée and seeds, and baked in a cocotteMore info

An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.More info

The book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.More info