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

More than 40 pastry chefs and chocolatiers turn the egg into a work of art

Frédéric Bau presents an unusual exhibition in the Thorigny-Le Marais space.

Saint-Honoré Mogador and Rose des Sables, Pierre Hermé’s new cakes

The exotic fruits and vegetable character work together to give a unique and renewed personality to these two incorporations of the French pastry chef.

Nine chocolate eggs for a spring-like and magical Easter

From bees that remind us of the need to take care of the planet to spectacular bouquets of flowers. The great pastry chefs surprise again with pieces that look like works of art.

The Liste X Cacao Barry selects the best pastry shops in the world

Although at the moment this list focuses more on Europe, there are also countries from North America, Latin America, England, and Asia.

Four Valentine’s proposals that give a twist to the classic heart

Valentine's Day is here and chefs go for hearts, but with an innovative touch. Long live love!

Eight galettes des Rois that break the mold

With Venetian reminiscences, savory, in a cruffin version... Who said that this traditional specialty cannot be updated with great success?

Twelve Christmas bûches to travel without leaving home

Provence, Paris, and Venice are some of the places that you will be able to savor through our traditional ranking of Christmas logs.

The winners of Le Meilleur Pâtissier and Pierre Hermé interpret the Miraflorès

Ten artistic chocolate eggs for an unconventional Easter

Eggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar... The Easter campaign is full of creativity once again.

Six original and delicate Galettes de Rois to enjoy when they are most popular

Inverse puff pastry, with pistachio, in a relief. There are many ways to present this puff pastry cake in a unique and equally tasty way.

Pierre Hermé’s gourmet recipes for every moment of the day in his new book

In this new book, available at Books For Chefs, the chef gathers 66 previously unpublished recipes for breakfast, snacks, lunch, afternoon tea, and dinner.

Twelve bûches for a Christmas in nature and with winter flavors

Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.

Pierre Hermé invites you to a ‘promenade’ through nature in his latest collection

Herbs and flowers such as meadowsweet, verbena, or pine and less common fruits such as Physalis assault Pierre Hermé's showcases this season, with designs that do not disappoint

Patrick Roger and Pierre Hermé, in charge of the next edition of the World Pastry Cup

The Parisian chocolatier and sculptor becomes honorary president in an edition that wants to put more emphasis on women professionals and at the same time incorporate changes related to a more responsible spirit, committed to the sustainability of the planet.

Pierre Hermé turns his gaze to Japan with a collection of new mochis, macarons, and cakes

Japonisme is in charge of elegant creations with perfect finishes in which ingredients such as yuzu, matcha tea, or black sesame play subtle interactions with the hallmark of the French master pastry chef.

Face-to-face classes are back at l’Ecole Valrhona Brooklyn with an impressive course calendar

Great international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this center

Three months to go for the most sustainable World Pastry Cup

In this edition, chaired by Pierre Hermé, colourants such as titanium dioxide and glitter will be banned.

Pierre Hermé and Frédéric Bau create four ‘Gourmandise Raisonnée’ desserts

The preparations, in which the nutritionist Thierry Hanh has also participated, can be tasted until May 30.

Pierre Hermé collaborates with graffiti artist Kongo for Valentine’s Day

The result of this union are explosive and brightly colored boxes of macarons and chocolate bonbons.

L’École Valrhona Brooklyn reopens face-to-face classes next spring

After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.

Twelve Christmas bûches for a poetic and magical Christmas

Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.

Hazelnut-Lemon, the ephemeral creation by Pierre Hermé and Cédric Grolet

This cake is offered exclusively to order from September 24 to October 18.

Ice cream enters a new gastronomic phase

In recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.

La Coupe du Monde promotes responsible pastry with a new committee

The competition has completely renewed its organizing committee and has appointed Claire Heitzler and Fréderic Cassel as vice presidents.

16 chocolate proposals for an artistic and fun Easter

Adorable animals, friendly vegetables, carousels, baroque eggs ... In 2020, renowned pastry chefs show their ingenuity by working with chocolate.

Ten creations with berries to surprise your partner on Valentine’s Day

Strawberries, raspberries, and cherries cannot be absent on Valentine's Day. Here is our selection for a “red” February 14.

Pierre Hermé, invited by La Maison du Chocolat as chef in residence

The well-known pastry chef has created two vegan cakes for the occasion: Fleur de Cassis and Rose des Sables.

L’École Valrhona Brooklyn prepares classes in New York, California, and Paris in 2020

The school celebrates its fifth anniversary with special classes located outside of Brooklyn.

Pierre Hermé, the new president of the Coupe du Monde de la Pâtisserie

The French chef, who succeeds Gabriel Paillasson, will perpetuate the values that characterize the competition.

Pierre Hermé: “We do not eat the picture, we eat the food”

We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.

Harrods proposes an afternoon tea with Hermé, Musa, Couvreur, and Grolet [cancelled]

These four great French pastry chefs will present their signature pâtisserie in London during the months of July and August

Innovation and creativity star in World Pastry Stars 2019

Enric Rovira, Stéphanie Aubriot, Olivier Bajard, and Pierre Hermé are some of the leading chefs of the sixth edition of the congress.

Taste of Paris gathers great local pastry figures

The festival will bring together popular pastry chefs such as Conticini, Menguy, Michalak, and members of Relais Desserts.

Everything is ready for the second edition of the Salon de la Pâtisserie

The meeting, presided over by Pierre Hermé, will host more than 100 master classes, more than 40 courses, and seven gourmand spaces.

Yoann Normand and Marie-Diana Bourdil, the names of a brilliant Championnat du Dessert

The competition reaches its 45th anniversary with the feeling of continuing to gather the best talents in France

Thirteen chocolate eggs for an imaginative and full of life Easter

Masks, children's games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.

Le Jour du Macaron looks towards Madagascar

The initiative, which turns 14 years old, will allocate all the benefits to the Zazakely Sambatra association.

A typical Parisian café, Pierre Hermé’s latest establishment

Pierre Hermé will offer his latest proposal, this time centered around the table, on Beaupassage, a place full of charm and works of art

Bonnefoi, Damon, and Hermé, among the winners of the Prix d’Excellence 2018

Relais Desserts has organized a gala dinner for the first time to celebrate its prestigious French haute patisserie awards.

Which Relais Desserts will be rewarded with the Prix d’Excellence?

The names of the nominees for the fifth edition of the awards created by the association to recognize the talent of its members are now known.

Tokyo, the megalopolis that surrendered to haute patisserie

The endless queues that are usually formed in Japanese pastry shops show in the most graphic way possible the great consumption of pastry and ice cream that exists in Tokyo. Recently visited by our editor in chief, Carlos Barrachina, this Japanese city is the breeding ground of a striking concentration of high-end patisseries, with luxury display cases, and impeccable service. We summarize the highlights of this trip to the heart of Asian pastry.

Le Jour du Macaron reaches its 13th edition

Profits will go to the Vaincre la Mucoviscidose Association.

Six + 1 proposals for a rosy Valentine

Once again, pink and red tones flood the shop windows of pastry shops on the day par excellence for lovers.

“Haute Pâtisserie”: 100 creations by Relais Desserts

An essential book to discover the creative process of some of the great names in pastry.

86Champs, the gourmet space of Pierre Hermé and L’Occitane

In the Champs Elysees of Paris, this new corner of well-being and sweet gastronomy can be found.

The best French and international chocolatiers according to the Club des Croqueurs

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

11 “star” Christmas bûches to welcome 2018

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.

Mooncakes by Pierre Hermé to celebrate the Mid-Autumn Festival

The renowned chef proposes a very colorful version of the traditional Chinese pastries.

New Pierre Hermé shop in Paris

Up to 18 flavors of macarons, chocolates, glacés, and other iconic pieces can be found at this establishment designed by Jeff Van Dyck.

Maison Pierre Hermé Paris. A global influence of pastry innovation

The story began in 1998 in Tokyo with the first Pierre Hermé Boutique. It is currently an international leading group with several retail outlets and its chef is the undisputed innovator of pastry worldwide.

“Le Meilleur Pâtissier, Les professionels”: a television competition for professionals

The jury consists of four great names in French pastry: Philippe Conticini, Pierre Hermé, Frédéric Bau, and Cyril Lignac.

21 Easter Eggs to dream about

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

The most charitable macaron day returns

A new edition of this initiative, organized by Relais Desserts and La Maison Pierre Hermé, is being held on 20 March to combat cystic fibrosis.

Reopening Pierre Hermé’s “Aoyama” boutique in Tokyo

The French maison has once again trusted the interior designer Masamichi Katayama to create a space where one can discover new flavors, sensations, and pleasures.

L’Expérience Chocolat by Pierre Hermé

For three days, Parisians had an unforgettable multi-sensory experience around chocolate created by the renowned pastry chef.

The Croqueurs de Chocolat 2017 Guide. The Awards!

The Club des Croqueurs de Chocolat presented its recognized awards for excellence to ten French and two international chocolatiers within the framework of the Salon du Chocolat in Paris.

Christmas is upon us. 10 proposals that will surprise us this season

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

Venus, Pierre Hermé’s pastry homage to the House of Dior

Pierre Hermé has created a pastry which is a delicious miniature replica of the House of Dior for its first anniversary.

Pierre Hermé, World’s best Pastry Chef 2016

With 50 shops all over the world and undeniable charisma, the French pastry chef adds a new award to his extensive résumé.

Le Jour du Macaron 2016 will be on 19 and 20 March

Relais Desserts once again suggests celebrating the arrival of spring in the most charitable way: fighting cystic fibrosis.

11 + 3 desserts that will make you want to celebrate Valentine’s Day

Éclairs, cakes, apples and even cocktails. You can celebrate Valentine's Day with sweets that are anything but clichés.

Pierre Hermé’s Madame Figaro entremets

Last days to taste this orange and raspberry financial biscuit, brioche and crème brûlée with orange blossom, light cream with candied fruit, fruit, and flowers.

Pierre Hermé’s reinterpretation of the traditional Mooncake

The pastry chef presents this Chinese specialty coated in Mexican dark chocolate with sesame praline and soft caramel among its ingredients.

Ten haute patisserie success stories at the World Pastry Stars 2015

In a few days this prestigious pastry congress begins in Italy. Renowned chefs such as Pierre Hermé, Jean Philippe Darcis, Norihiko Terai or Miguel Moreno will uncover their business strategies to succeed in this artisan craft.

International pastry chefs at the opening of École du Grand Chocolat in New York

Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.

French pastry unites to support children with heart defects.

Impressive is the line-up of French pastry chefs that has collaborated in a new charity calendar to support the children with heart defects in underdeveloped countries. Altogether, 12 professionals appear in photos with famous personalities and with chocolate having also a leading role.

Desserts inspire the master chefs’ new ice creams

With the arrival of spring and summer, some of the most oustanding pastry chefs in the French tradition are focusing on ice cream. Pierre Hermé, Christophe Michalak, Ladurée and Oberweis are among those who have launched new products in this sector. With the exception of Ladurée, this year the new ice cream products are more or less inspired by their own cake creations or by the classics of the pastry maestros.

Best Restaurant Dessert moves to Mexico for its fourth edition

Pierre Hermé will preside over this year's international competition for restaurant desserts, once again sponsored by Cacao Barry and celebrated alongside the Congress of Mexican Cuisine of Mesoamerica.

French avant-garde embraces ice creams

For a few summers, the best French patissiers have been inspired by ice cream to offer more refreshing products and to surprise their customers with new collections. Whilst their proposals in the past years came in varied formats, elegant ice cream tubs are in fashion this season. The new ice cream and sorbet collections of some of the most prestigious and internationally renowned patisseries, such as Ladurée, Pierre Marcolini, Pierre Hermé and La Maison Henri Le Roux, have retraced their steps and left sophistication aside.

Macaroons against cystic fibrosis

Reaching an agreement is not always that difficult. Top-level pastry chefs from France and Belgium have managed to bind the vindication of macaroon to a great combined initiative, whose charity performance, through the present hard times, turns it into a real lesson for all the society. This year, the International Day of Macaroon will be a good excuse to launch a proper act of solidarity.

The French pastry chefs design a spectacular Easter

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.

A new collection of tools created by Pierre Hermé

Examples have been mounting of chefs associated with designers to name their collections of tools or kitchenware after said chefs in the last few years. This is the result of the prestige cuisine has been acquiring on a global level, which has eclipsed the media’s potential in pastry. Until now.

Interview: Pierre Herme (Patissier, Paris) Favourite Places in Paris