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

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

Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info

Find a bit more about the amazing work of this genius of the handcraft chocolateMore info

This brilliant Japanese pastry chef performs a unique milk chocolate entremet by piping in a irregular gay the whipped chocolate ganache that covers the entremetMore info

Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist CuisineMore info

One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craftMore info

Culinary ingredients and gourmand spiritMore info