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

In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info

Along with afternoon tea, the Executive Pastry Chef at the Four Seasons Hotel at Tokyo Otemachi’s “pa-fe,” or parfait, has quickly gone viral.

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Montagne is working hard on a new and exciting project, an ice cream & chocolate shop in which he will implement simple combinations so as to not get lost in the tasting, and an unwavering pursuit of pleasure.More info

It is difficult to do more things in such a short time. At just 30 years old, Maxime Maniez knows what it is like to work in bakery, pâtisserie and chocolaterie and even manage a team of 20 people in a large hotel in Shanghai and be the Executive Pastry Chef of Yannick Alleno in Seoul.More info

For Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info

The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info

His pastry comes to life thanks to the hyperrealism and artistic sense of his works. Welcome to the animated world of Monsieur Galtier at so good #28.More info

In this original creation, in which he puts into practice various finishing techniques, the Greek pastry chef once again demonstrates class, distinction, and a penchant for universal flavors.More info

From its headquarters in the south of Barcelona, Jordi Bordas Innovative Pastry Education has become one of the most solid references when it comes to pastry formulation, innovation and the ability to adapt products to all kinds of realities. More info

With his amazing work done in Cheval Blanc’s culinary spaces, described as “poetry”, Maxime Frédéric is one of the latest phenomena in the Parisian pastry scene. More info