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

With the idea of ​​returning to origins and of being timeless, the owner of the pastry shop À tes souhaits! rediscovers and makes versions of classic pastry, paying special attention to taste and texture.
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A pre-dessert with which the Japanese pastry chef representing Indonesia convinced the jury of C3 Valrhona.More info

An interesting twist on this French sweet which is very similar to turron and served at The Peninsula Hotel Beijing.More info

The purity of flavors and aesthetic lines defines style of this MOF patissier and world pastry champion. Too in this creation which stand out thanks to their studied simplicity.More info

From the Parisian Pâtisserie des Rêves comes a refreshingly proposal by one of its founders and inventor of desserts in verrine (1994): Philippe Conticini.More info

What about chocolate? ‘The truth is that almost everything is invented… The major unresolved issue is bringing the culture of chocolate to the public. This way we would have more demanding customers forcing us to evolve and improve.”, Miquel Guarro answers. He shares his creativity in So Good #13More info