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

As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info

If you could eat it, how would this painting by Katsushika Hokusai taste? The chef of La Postrería de Guadalajara (Mexico) imagines it with very fresh ingredients.More info

Paco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.More info

In this creation, the chef shows her commitment to a pastry that fuses cultures, making it lighter and less sweet.More info

The Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.More info

While in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, byMore info

The chef has become the great ambassador of Vladivostok in the world, thanks to his establishment named Vspyshka.More info

At Lab Sucré, she ‘hybridizes’ her dual Argentinean and Korean culture with her training in Europe and Asia. More info

On the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.More info

In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.More info