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

The London pastry chef, who presents the book, Bake, this March, is the ideologue of this original establishment in New York.More info

With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.More info

One of Onobayashi’s idea for Valentine’s day. A heart-shaped jigsaw puzzle made of brownie, where he replaces sugar with trehalose to make it less sweet.More info

At Caprice in Hong Kong, the french chef enjoys the creative freedom. It shows in this dessert crispy, creamy, with the texture of fruit confit.More info

One of the major figures of Italian patisserie talk with us about his sources of inspiration, his creative philosophy, his pastry and his last project in Milano.More info

One of the sweet proposals proposed by 99 restaurant, with a pastry station lead by Gustavo Sáez.More info

The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.More info

One decate transmitting the values of haute pâtisserie in America, the french chef is satisfied. We talk to him about training, social networks, creativity… at so good #19.More info

A true expert chocolatier who, under the banner of Callebaut, is dedicated to finding the best way to exploit the flavors of chocolate in ganaches, pralinés and other preparations,More info

Back in the pages of So good, Green uses simple tools, simple techniques, and basic molds in creating his work. A true declaration of principles that he himself explains to us.More info