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

In recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info

In “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complementsMore info

What happens to a cake, a coulis, or a gel when we freeze it? Can it still be used in a frozen dessert? With Mario Masiá and his book ‘Más’, we find dozens of ideas adapted to the world of ice cream dessertsMore info

With the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info

The chef throws light on a wide area of work that is in the convergence between ice cream and pastry. An innovative seminar organized in Athens by Gastronomy Essentials.More info

The icy bûches by the brothers Tom and Jeff Oberweiss overflow with fantasy and Christmas motifsMore info

Jérémie Runel strays from the classic format of the Christmas bûches and bets on using the fir tree and origami. An interesting twist in of the most active creative factories in France.More info

The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.More info

The MOF Glacier offers a new tasting experience in this artisan ice cream shop in Paris. More info

Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.More info