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

With the philosophy of less is more, the chef presents this simple recipe on the outside but very powerful on the inside.
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We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.More info

Simple on the outside, powerful on the inside.
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The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.

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Technical perfection and expressive freedomMore info

Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info

A perfectionist spirit, creative restlessnessMore info

Breaking the rules by exploring flavors and techniquesMore info

Simple details that change everythingMore info

Changing the perception of the trade with innovative viennoiserie
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