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

Rigor, simplicity, and the utmost respect for traditionMore info

Innovative, versatile and teaching skillsMore info

A new perspective of the great classics, with an aesthetic inspired in the eighteenth century.More info

Reid reimagine a traditional charlotte, keeping the traditional appearance of finishing with strawberries
on top.More info

He is one of those cooks who are just different, difficult to classify, unique. It is no coincidence that his restaurant, Nerua, is integrated in the Guggenheim Museum in Bilbao (Spain), instead, one often has the sensation of feeling anMore info

Patisserie is passion, effort to succeed and worship of the best seasonal products. More info

Pastry will be much simpler, with straightforward flavors and clear and uncomplicated decorationMore info

He’s the owner of Patisserie 46, a unique establishment in Minnesota. He belongs to the new generation of the American haute pâtisserie.More info

“You can never beat the classics”, John Kraus says, “Paris Brest, Tart Tatin, Millefeuille, Brioche Polonaise, Lemon Tart: that is the beauty of pastry.” With this simple but brilliantly executed philosophy, we welcome him to the pages of SG#11, where he offers us his most recent creations, as elegant and inimitable as this Lemon Tart.More info

How is it possible that so good.. magazine publishes an article about a chef who makes simple, popular doughnuts and at the same time rejects another article about a sophisticated and labour-intensive dessert, with more than a dozen elements, andMore info