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

With this dessert, the Executive pastry chef of the restaurant Musaafer pays tribute to the vibrant cuisine of Goa.More info

This is one of the best-selling cakes at The Connaught Patisserie in London.More info

This is the star dessert from The Connaught Patisserie in London that dresses up for key calendar dates.More info

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info

The Assistant Director of Culinary Studies of the Indian School of Hospitality says that creating new cakes every day is the driving force in his life.More info

Inspired by autumn, this pastry chef imagines the flavor of an acorn, which is very popular in Poland.More info

The Greek chef uses techniques learned in sculpture or wood carving to work with chocolate.More info

Refined and with less sugar compared to the original. This is the recipe shared by the French chef in the book “50 gâteaux de grands pâtissiers”.More info

One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredientMore info

One of the most successful creations of the signature pastry that the French chef directs at Taichun in the center of the island of Taiwan: CJSJ.More info