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

Updated French pastries from JapanMore info

New culinary techniques at the service of creativityMore info

An elegant proposal, not complicated in the manufacturing and precious, that shows the sensitivity of this master.More info

Gabriele Riva, ambassador for Cacao Barry in the United States, presented in So Good#10 the Namaste composition, which is the synthesis of his geometric studies, sculptural composing and architectural sighting in one complete thought.More info

In So Good 10 Gregoire Michaud taught his personal way of approaching the Crème Caramel is by investigating its characteristic structure, achieved thanks to the fat of the egg.More info

During the years that Christian Hümbs worked as a pastry chef at the restaurant Le Mer, accepted a challenge: make a dessert menu. Aroma-Menu 2013 constructs the desserts on three pillars – acid, sweet and a linking element.More info

A colorful style attached to vanguard cuisine where floral ingredients are not lacking.More info

The director of the Barcelona Pastry School, Olivier Fernández, is the author of this éclair which is remarkable for its perfect form. Find out how he did it here…More info

Croustillant, praliné crémeux, blackberry compote and white chocolate and vanilla mousse légère.More info

While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.More info