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

Breads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.More info

With the touch of orange blossom and a whipped ganache, the particularity of this choux pastry is that the formulation is designed to dispense with wheat flour and be gluten-free.More info

Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info

Updating classics and creating excitementMore info

Non-conformist and competitive spiritMore info

This pastry chef, who works at the Maison Lenòtre as assistant to the creative director, Guy Krenzer, is one of the most experienced professionals who has obtained the MOF title.More info

Highly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.More info

The pastry chef of the École Valrhona, which has recently received the MOF title, has used maltitol, buckwheat, and rice flour to make this individual piece.More info

This pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 editionMore info

The president of the MOF 2018 Jury, who is very satisfied with the high level of the latest edition, reminds us that to participate in the competition it is necessary to be very well prepared and have a strong desire to make the effort.More info