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

Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info

In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info

The goal of the French chef at Four Seasons Madrid is to build proposals capable of combining the local, tradition and modernity, all without losing sight of the fact that they are ‘crowd-pleaser’ products.More info

The acclaimed Korean pastry chef opened her own dessert pastry boutique, Lysée, in New York in 2022.More info

Andrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining conceptsMore info

In SUGOI, the acclaimed chocolatier has been producing handmade and hand-painted treats that have people exclaiming, “Oh, wow!”More info

This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info

As executive pastry chef of Burj Al Arab Hotel, his mission is to bring his personality to his culinary creations for elite clientele.More info

Anthony Hart is not only one of the best pastry chefs in Australia today, but also holds a Bachelor of Arts degree in Photography from the Royal Melbourne Institute of TechnologyMore info

In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info