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

Perfect partnership between science and creativityMore info

Renewing the desserts of a great Parisian culinary templeMore info

A beautiful cake as well as a beautiful building needs preliminary design.More info

The French chef, trained as a fashion designer and with a career of more than 10 years, enters the world of pastry with enthusiasm. She defines her style as especially feminine, colorful and always looking for something personal and ephemeral, as if it were a collection for an haute couture fashion show. More info

Chocolate d’auteur at its greatest expression.More info

Raul Bernal represents fantasy and fun creativity, starting from study and technique.More info

The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents. More info

A good team, a lot of experience, all the dedication and maximum organization. The recipe for Forcone’s success.More info

Japan exerts a great influence on Hévin, one of the artisans who also has most contributed to democratizing the bar of chocolate in France. As he admits, through this culture and the clientele of Japanese shops, he has incorporated more demand and rigor to an already outstanding job with chocolate.More info

These wonderful kadaif threads which shape the knafeh, one of the most beautiful and emblematic desserts of the Middle East, are also a symbolic link between two peoples and two cultures.More info