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

Albert Adrià’s right hand in the desserts of the restauration group elBarri of BarcelonaMore info

What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.More info

18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is …More info

Dinara Kasko, Lauren v. Hass, Lior Shtaygman, Frédéric Bau, Cédric Grolet, Oriol Castro, Eduard Xatruch & Mateu Casañas, Christophe Roesems, David Gil, Leonardo di Carlo, Gabriele Riva, Andrés Morán, Jordi Puigvert, John Shields & Karen Urie Shields, Susanna Yoon, Emmanuel Hamon, Elena Krasnova, Antonio Bachour and Karina Rivera, Nobuhiro Koto, Franck Michel, Fredrik Borgskog, Fabrizio Fiorani, Vincent Attali, Elaine youngMore info

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

Essential on the inside, elaborate on the outside.More info

A colorful style attached to vanguard cuisine where floral ingredients are not lacking.More info

While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.More info

Pastry consultant, a great expert in oriental ingredients and in the architecture of desserts.More info

He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.More info