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

Vegetables can always fit well into a dessertMore info

White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touchMore info

A perfectionist spirit, creative restlessnessMore info

His idea of service is more typical of a restaurant than a conventional pastryMore info

Conquering the world with his éclairsMore info

Mastering the balance between art and scienceMore info

Rational, simple and mature pastry, with a wide knowledge of the ingredients.More info

He is the head of pastry training at OTT College.More info

Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.More info

Josep Maria Ribé represents creativity from knowledge, demand, professional rigor, and well-done work.More info