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

The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.More info

In this dessert, the Russian chef reproduces the experience of a cup of tea with raspberries in a sweet bite.More info

Elaine, who offers a refined, subtle and noble pastry, left her native Philippines to go to her usual residence in Australia, but with connections in other Asian countries, especially India. More info

The latest version of tarte au citron, with rosemary and verbena to associate with lush forest in Karuizawa, by chef pâtissier of the Hoshino Resorts Hotel Bleston Court.More info

Paris is not only the city of her dreams, but the inspiration to each creation at her pastry shop in VancouverMore info

It takes guts to end an elaborate 8-course tasting menu with a bowl of vegetable ‘pate de fruits.’ But, then again, the meal at Smyth, a tasting menu-only restaurant in Chicago’s West Loop, began with a small cup of funkyMore info

The Executive Pastry Chef at Sha Wellness Clinic develops healthy pastry. Desserts with natural ingredients, mostly integral and sustainable origin, an also, beneficial for one’s health.More info

Ingredients natural, beneficial for one’s health. Flavors more intense and clean. The keys to this dessert of the pastry chef at the Sha Wellness Clinic.More info

A year and a half ago, Leonardo di Carlo packed his bags to found his own school and continue to nurture his formative vocation, but now from his own home base. After 23 years touring the world, the time hadMore info

Discover what is like to be the Executive Pastry Chef of a Big Tech like LinkedIn, more similar than you could think to the most renowned hotelsMore info