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

In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.More info

Join this Indian pastry chef to a journey to mithai sweet tradition as an inspiration for modern creations. A good example of this philopsophy is this saffron cheesecake with roasted and fried elementsMore info

In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.More info

Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info

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