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

In cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.More info

Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in EdinburghMore info

Special tableware for one-of-a-kind dining experencies gathering all kind of artists, designers, dancers, photographers… an initiative to look to a not so unlikely futureMore info

‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.More info

A perfect combination of chocolate, almond, and a kick of lemongrass, with a crunch provided on both sides of the ganache.More info

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

A classic among classics, the financier, which, like any other travel cake, can be consumed at any time and also does not need (or better yet shouldn’t!) be kept in the fridgeMore info

Two experiences by the Ukranian pastry chef and architect which brought her to create the biggest mold she has designed so farMore info

Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurantMore info

In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.More info