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

Eunyoung Yun’s first three books cover star products that have been widely recognized, such as éclairs, cakes, and an exclusive manual of decorations.More info

The chef goes back to his childhood with this semolina cake originally from Libya and proposes a version in which he combines ingredients from different countries.More info

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

The Japanese chef had the idea of ​​making this dessert when he found he could make kadaif at home with a frying pan.More info

Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info

A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info

With well-crafted flavors and aesthetics, Enric Monzonis once again proves why he is one of the best Spanish chefsMore 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

Search for simplicity and trial / errorMore info

Exploring the pantry of the seaMore info