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

Two size pate à choux extremely colorful combining fresh strawberry compote and light raspberry crust with a vanilla mascarpone cream filling by famous pastry chef Amaury GuichonMore info

The desserts Stupak and Binnie create at Empellón, not only taste good but feature visually stunning elements.More info

The pastry chef analyzes inulin at so good #19 an ingredient that, according to him, will revolutionize the formulation in pastry in the next few years.More info

The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.More info

After a dinner at Christophe Hardiquest’s restaurant, the chef was inspired to create this merengue in the idea of a vaquerin revisited.More info

The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.More info

The chef subverts the classic format of cake with cream on the outside and crispy base inside, to bring that baked dough to the outside.More info

Technical rigor, love for training, and artistic talent define his expertiseMore info

It would not hurt to take care of the product, reaffirm that unique character, and explain its attributes to the client. And artisan pastry will be enviably healthy.More info

Versatility and elegance in restaurant desserts and pastryMore info