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

Desserts never even caught his eye until he buys the book, Plaisirs Sucrés, by Pierre Hermé. Demers has worked for 15 years in some of the best restaurants in Montreal and, finally, he opened Patrice Patissier, which the three great gastronomic pleasures coexist: good food, good wine and good desserts.More info

In So Good 13 we talk to Jerome Landrieu about the present and future of pastry, and evaluated his first six years in the Chicago Chocolate Academy.
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Rio and Asano formed a team in 2011 called wagashi asobi, where to make both traditional wagashi and creations which draw attention from younger people.More info

Italian pastry chef Leonardo di Carlo explains how he uses extra virgin olive oil in some of his doughs.More info

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

Personal ambition, for most, self-centeredness and individualism are socially reprehensible defects as they collide head-on with qualities such as generosity, humility and selflessness. But like most things, there are variances.

After 13 issues of so good.. magazine, we have hadMore info

christophe adam, jerome landrieu, patrice demers, darren purchese, leonardo di carlo, jordi bordas, strong, yves scherrer, pierre françois roelofs, hiroyuki emori, antony prunet, pascal caffet, motohiro inaba & rio asano, daniel texter, ernst knam, enric rovira, ramon morató, oriol balaguer, raúl bernal, olivier fernández and saray ruiz, josep maria ribé, carles mampel, miquel guarro, scott green, jürgen koens, the french pastry schoolMore info

So good..magazine #13 has a taste of chocolate and also of Barcelona. 9 chocolatiers from Barcelona share their experience and their creations, with styles equally diverse and surprising. However, it is not only Barcelona and chocolate that nourishes this edition of so good.. From Tokyo to Paris, Chicago to Melbourne, Milan to Montreal… More info

So good..magazine #13 comes to you filled with new and surprising creations, from the great names in pastry cooking and others who will soon join them. 25 chefs, 60 creations, 304 pages…More info

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