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

Eric Bertoia represents a bridge between French pâtisserie and the flourishing modern American pastry. He’s the Corporate Pastry Chef of The Dinex Group.More info

Josean defines his desserts, just as he does the rest of his cuisine, with the term “Muina”.More info

Elegance, technical perfection and a desire to enjoy herself are among the gifts that the Australian pastry chef brings to her workMore info

In publishing volume 11 of So Good..Magazine, the conclusion we came to was that we still have much to discover, and therefore to show you. And it would be difficult to find clear similarities between the 26 creators that we have brought together in this edition, which is a good example of the depth and variety of the wonderful world of haute pâtisserie.More info

A true master at building great teams of pastry chefs for luxury hotels throughout the world More info

The Institution of Chinese PâtisserieMore info

In publishing volume 11 of so good..magazine, the conclusion we came to was that we still have much to discover, and therefore to show you. And it would be difficult to find clear similarities between the 26 artists that we have brought together in this edition, which is a good example of the depth and variety of the wonderful world of haute pâtisserie.More info

Albert Adrià and Oriol Balaguer, Emmanuel Ryon, John Kraus, Nathaniel Reid, Josean Alija, Nicolas Boussin, La Pâtisserie Cyril Lignac, Michael Laiskonis, Martin Chiffers, Anna Polyviou, Antony Prunet, Luca Lacalamita, Florent Cantaut, Jong Hun Won, Yoshiaki Kaneko, Jordi Sempere, Jerome Jacob, Nicolas Jordan, Martin Benn, Hans Ovando, Kirsten Tibballs, Mey Hofmann and Eric Ortuño, Eric Bertoïa, Dimitri Fayard and Louisa Ho. More info

A Master of chocolate and one of the current pioneers who is reenvisioning the world of desserts.More info

One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.More info