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

Artistic presentations and combinations with chocolate and seasonal ingredientsMore info

Renovator of pastry classics with an artistic touchMore info

My job is to keep the chefs inspiring each other and make sure we’re all going in the same directionMore info

The new classics of American sweet cuisine with the maximum demand for perfectionMore info

Developing new collections and series of artistic works that open different pathsMore info

A restless chocolate innovatorMore info

There are more and more voices that warn of the standardization of pastry and the rampant superficiality. Some begin to look towards social networks but as a way of knowing what not to do. In this context, everything that is included in the professional field becomes more relevant than ever. More info

Updated French pastries from JapanMore info

Always striving for something differentMore info

His idea of service is more typical of a restaurant than a conventional pastryMore info