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

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

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.More info

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

Restaurants, Bakeries, and Chocolatiers participate in this event, which will allocate part of their profits to Valrhona’s Clean Water Project.More info

A new opportunity for every French chef to distinguish their maison with the most striking and refined creations.More info

The rule-breaking Nicolas Cloisseau has conducted an experiment with the caviar house Petrossian. The result: a box of limited edition chocolateMore info

The pastry chef of La Maison du Chocolat has been awarded for playing a key role at French luxury houses and maintaining traditional craftsmanship, updated with 21st century innovation and creation.More info

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.More info

How to fuse creativity, elegance, Christmas, architecture and chocolate? You can find the answer in the excellent collection that Nicolas Cloiseau, pastry che at La Maison du Chocolat, has prepared for this festive season.More info

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.More info