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

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info

At Brix Desserts, the Spanish pastry chef flees from the clichéd concept of a dessert restaurant and goes far beyond cream and sugar.More info

An ode to the most refreshing fruits in which the Catalan chef seeks to take advantage of all the parts of a fruit, extracting their maximum potentialMore info

With the touch of orange blossom and a whipped ganache, the particularity of this choux pastry is that the formulation is designed to dispense with wheat flour and be gluten-free.More info

With well-crafted flavors and aesthetics, Enric Monzonis once again proves why he is one of the best Spanish chefsMore info

The chef, in charge of La Postrería in Guadalajara (Mexico), is inspired by Andalusia (Spain) to make this spectacular doughnut.More info

“For me the most important factor in creating new products is to first analyze why a product can be a hit or not.” Eric Bertoia shared with us (So Good..#4) this outstanding plated dessert served at Daniel Bouloud’s from New York. From jellying the cranberries to showing how a milk meringue can be made, nothing is missing of his detailed explanation.More info