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

Strawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.More info

Bee Chef Pastry School, with courses with students from 7 different countries, is the result of the vast experience that has been acumulated by the chef. More info

Non-conformist and competitive spiritMore info

It is not just another pastry shop. It is a whole concept that emerges from the dialogue between two pastry chefs – Gabriele Riva and Kanako Sakakura. Both wondered where patisserie was heading and put their concerns on the tableMore info

It seems obvious, but the price of any product should always be related to its value. But who or what determines that value? To answer this question we must address two questions, one related to the seller and one relatedMore info

Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leaderMore info

Innovative, versatile and teaching skillsMore info

Searching for the boundaries of chocolateMore info

Perfect partnership between science and creativityMore info

Rational, simple and mature pastry, with a wide knowledge of the ingredients.More info