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

More than 40 pastry chefs and chocolatiers turn the egg into a work of art

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

Nine chocolate eggs for a spring-like and magical Easter

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.

Ten artistic chocolate eggs for an unconventional Easter

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

Eight chocolate eggs for a creative and special Easter

Fun animals, elegant chickens, pictorial eggs, pop symbols, spaceships… This year is no exception. Great pastry chefs once again exploit their inventiveness for the Easter campaign.

Twelve Christmas bûches for a poetic and magical Christmas

Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.

16 chocolate proposals for an artistic and fun Easter

Adorable animals, friendly vegetables, carousels, baroque eggs ... In 2020, renowned pastry chefs show their ingenuity by working with chocolate.

14 bûches for an imaginative and tasty Christmas

Here is a review of some of the most spectacular and gourmand Christmas proposals of 2019.

Taste of Paris gathers great local pastry figures

The festival will bring together popular pastry chefs such as Conticini, Menguy, Michalak, and members of Relais Desserts.

Thirteen chocolate eggs for an imaginative and full of life Easter

Masks, children's games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.

15 proposals for a crunchy and gourmand Christmas

A selection of spectacular Christmas pieces that this year can be found in prestigious pâtisseries, and not just in France.

Jean-Paul Hévin opens his sixth boutique in Paris

A 65 m2 place, very close to the Louvre Museum, with two different spaces: a chocolate cellar and a tasting area.

Which Relais Desserts will be rewarded with the Prix d’Excellence?

The names of the nominees for the fifth edition of the awards created by the association to recognize the talent of its members are now known.

Six + 1 proposals for a rosy Valentine

Once again, pink and red tones flood the shop windows of pastry shops on the day par excellence for lovers.

“Haute Pâtisserie”: 100 creations by Relais Desserts

An essential book to discover the creative process of some of the great names in pastry.

The best French and international chocolatiers according to the Club des Croqueurs

Fifteen French and two Japanese professionals have been awarded in the latest edition of the Awards du Chocolat.

11 “star” Christmas bûches to welcome 2018

A selection of some of the impressive Christmas pieces that can be found in the best pastry shops in France and in which astrological allusions are recurrent.

10 colorful desserts for a summer full of flavor

21 Easter Eggs to dream about

Plated eggs, stiff peaks ... Beehives, teapots, Japanese creatures ... Great pastry chefs surprise us again in 2017 with imaginative and detailed Easter eggs.

French touch in Jean-Paul Hévin’s Christmas collection

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

The Croqueurs de Chocolat 2017 Guide. The Awards!

The Club des Croqueurs de Chocolat presented its recognized awards for excellence to ten French and two international chocolatiers within the framework of the Salon du Chocolat in Paris.

Jean-Paul Hévin: ‘Japan has made me rethink how I work’

Japan exerts a great influence on Hévin, one of the artisans who also has most contributed to democratizing the bar of chocolate in France. As he admits, through this culture and the clientele of Japanese shops, he has incorporated more demand and rigor to an already outstanding job with chocolate.

It matters not where in so good #16

Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common.

10 Easter “fairytale” collections

Characters from a Western, large (daisy!) families, star-filled owls ... Once again, the master chocolatiers take advantage of the Easter season to show their ingenuity with figures and entremets that tell stories.

11 + 3 desserts that will make you want to celebrate Valentine’s Day

Éclairs, cakes, apples and even cocktails. You can celebrate Valentine's Day with sweets that are anything but clichés.

Jean-Paul Hévin welcomes the Year of the Monkey

In his shop in Hong Kong, refined chocolates symbolizing health, wealth, and fortune can be purchased to celebrate the Chinese New Year.

New Jean-Paul Hévin chocolate bar in Paris

In the district of Marais, one of the pioneers in the modernization of chocolate in France, Jean-Paul Hévin, has opened a new shop where one can enjoy a wide range of products selected by him elaborated with cocoa.

Jean-Paul Hevin’s spectacular chocolate Kong surprise

To celebrate the 20th anniversary of the Salon du Chocolat, chocolatier Jean-Paul Hevin created a stunning chocolate version of King Kong with the help of the artist Richard Orlinski.

France updates its classic ice creams

The typical specialities of French ice cream making have always forged their own identity at the margins of the omnipresent Italian tradition. Currently, the French tradition also relies upon the work of some French pastry chefs, members of the International Association, Relais Desserts, who have taken it upon themselves to update some of the French ice cream classics. Ice cream domes, vacherin, ice pops and ice cream sandwiches French style, and macaroon flakes, are all among the new creations available.

French pastry unites to support children with heart defects.

Impressive is the line-up of French pastry chefs that has collaborated in a new charity calendar to support the children with heart defects in underdeveloped countries. Altogether, 12 professionals appear in photos with famous personalities and with chocolate having also a leading role.

The French pastry chefs design a spectacular Easter

The French pastry chefs’ talent has no limits. Pierre Hermé, Christophe Michalak, Arnaud Larher, Jean-Paul Hevin, Pierre Marcolini, Pascal Caffet, la Maison du Chocolat, Stéphane Glacier, Patrice Chapon, Patrick Roger, Emmanuel Ryon… They all have worked hard to design a new line of chocolate eggs and figures for Easter.