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

Frédéric Bau presents an unusual exhibition in the Thorigny-Le Marais space.More info

From bees that remind us of the need to take care of the planet to spectacular bouquets of flowers. The great pastry chefs surprise again with pieces that look like works of art.More info

Eggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar… The Easter campaign is full of creativity once again.More info

The pastry chef at the Ritz Paris Le Comptoir has used high-quality chocolate to make this piece with a surprise inside.More info

The Italian chef advances Easter with a spongy preparation based on natural sourdough that serves as an alternative to the classic ColombaMore info

After finding old family tin-plated iron molds in the shape of half an egg, the chef uses them with leavened dough similar to that of the dairy milk and vanilla based pandoro came about.More info

This accessory is designed for the production of hollow figures, Easter eggs, and other chocolate creations.More info

For the Argentinian chef, the world of chocolate and art go hand in hand, and this is reflected in his Easter collection, where his chocolate figures look like museum pieces.More info

The chef at Butter Love & Hardwork surprises this campaign with colorful, pictorial, and very springy pieces.More info

Starting with a 20 cm egg, representative colors, and some key details, the young Spanish pastry chef recreates four popular superheroes.More info