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

Ten women pastry chefs who assert their talent day by day

On the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.

Five inspiring masterpieces with WholeFruit chocolate

All on 26

Twenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creations

Melissa Coppel’s school promotes Online Live training in 2021

Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.

Melissa Coppel. Playing chocolate bonbons by your own rules

Find a bit more about the amazing work of this genius of the handcraft chocolate

Manual gestures and pastry with a bite reign on our 23rd journey

Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leader

The Melissa Coppel School prepares 23 exclusive courses for 2020

Chocolate will be the star of the class calendar of the center located in Las Vegas.

Icep Hotel School Romania will gather great pastry stars in 2019

Vincent Vallée, Johan Martin, Joakim Prat, Melissa Coppel, Frank Haasnoot and Daniel Álvarez are opening this year as guest professors.

Chocolate, viennoiserie, dragees, and éclairs at Atelier Melissa Coppel

Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel's school in 2019.

Technique, passion, and generosity in so good #20

Culinary temples that exhibit their passion in their dessert offer and creativity taken to the extreme in an edition of the magazine that uses rhubarb pink as the color of the cover.

Savour Patissier of the Year reaches its third edition

Candidates will be evaluated by Frank Haasnoot, Jerome Landrieu, Dinara Kasko and Paul Kennedy.

A showcase of international chefs at the Atelier Melissa Coppel in 2018

Cédric Grolet, Marike van Beurden, Daniel Álvarez, and Gabriele Riva are among the chefs who will give courses in the school.

Five New York stories

Ramon Morató, Jerome Landrieu, Melissa Coppel, Nicolas Dutertre, and Christophe Morel are the ‘narrators’ of these chocolate stories or, in other words, the authors of five bonbons inspired by five legendary boroughs of New York City.

The dough specialist Daniel Álvarez in the new Atelier Melissa Coppel

The Spanish pastry chef will teach everything he knows about viennoiserie with a focus on laminated doughs for the first time in the United States.

Melissa Coppel, the newest member of the Cacao Barry Ambassador Club

The chef has just joined this prestigious club, formed by more than 100 pastry chefs and chocolatiers from more than 20 countries.

Frank Haasnoot’s Dutch pastry for the first time in the United States

The pastry chef showed how to elaborate a number of creations, from an artistic chocolate piece to glasses, cakes, and tarts, in Melissa Coppel and Jean-Marie Auboine’s school in Las Vegas.

Melissa Coppel and Jean-Marie Auboine’s new classroom in Las Vegas

Jean-Marie Auboine Chocolatier presents a new classroom, detached from the workshop and production space where classes will be taught by renowned chefs with an area dedicated to "Bean to Bar".

Melissa Coppel, revisioning the chocolaterie

Following on from her experiences with desserts in retaurants and hotels, the Colombian, Melissa Coppel, aims to bring a new freshness and creativity to the chocolaterie. She leaves no stone unturned in exploring the possibilities in flavouring, in imagining and playing with new techniques and compositions. This renewed vision of the chocolaterie not only inspires the day to day work in Jean-Marie Auboine Chocolates, but also strongly impacts the content of the courses that are offered in the chocolaterie workshop in Las Vegas.

Authors of Sg#12 introduce their work

So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.