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

It is one of the star Christmas logs of the Park Hyatt in Tokyo.More info

Join this Indian pastry chef to a journey to mithai sweet tradition as an inspiration for modern creations. A good example of this philopsophy is this saffron cheesecake with roasted and fried elementsMore info

The Japanese chef had the idea of ​​making this dessert when he found he could make kadaif at home with a frying pan.More info

An interesting combination of flavors offered by this great American pastry professional.More info

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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Here is the dessert that Malaysia presented at the Coupe du Monde de la Pâtisserie 2017 and which was in the top 3 of this category of the competition.More info

One of the small format desserts that the chef designed during her class dedicated to modern buffets at L’École valrhona Brooklyn.More info

In this dessert, the Russian chef reproduces the experience of a cup of tea with raspberries in a sweet bite.More info

We take a closer look at a juicy raspberry and rose jelly extracted from this ring-shaped cake, a tribute to Pierre Hermé’s famous Ispahan . William Curley is one of the chef collaborators in So Good # 14.
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Antony Prunet: “If there are still paths to explore?, I think there is no better path than to love this business, be passionate, sweet, be curious, love fine products and work really hard to get the best result every time.”More info