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

The chef with the NotebookMore info

Japanese identity and fascination with French pastryMore info

Taking viennoiserie one step furtherMore info

In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.More info

While always paying homage to the traditions of French pastry handed down from generation to generation, Kombu’s world is being updated daily by integrating his Japanese identity and inspiration from other industries.More info

A good cultural background, admiration for the architectural richness of his beloved Athens, and a repertoire of cakes according to the modern space that he has developed, this is how to best describe the pastry of this “Pastritect”.More info

In this creation, the Italian pastry chef does keep the aromatic combination of vanilla, fresh cream, and custard.More info

After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info

Poland, Japan, and Spain have marked a journey to making pastry evolve from formulationMore info

The pastritect in charge of transforming the Athenian legacy into elegant, contemporary cakes
More info