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

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info

As we have been observing, the oven has completely beaten the freezer in the vast majority of pastry establishments around the world.More info

Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.More info

Kirsten Tibballs, Maxime Frédéric, Jordi Bordas and Adrianna Jaworska, François Galtier, Dimitri Economides, Romain Dufour, Francesco Boccia, Maxime Maniez, Samira Saade, Marc Ducobu, Rémi Montagne, Yusuke Aoki, Tomonari Kombu, Spyros Pediaditakis, Philippe Conticini, Ju Chamalo, Aya Fukai, Meg Galus & Genie Kwon, Karl de Smedt.More info

Globe-trotting pâtissierMore info

A member of Relais Desserts, his shop has become one of the most important temples of Belgian chocolate and pâtisserie.More info

Winner of the Pastry World Cup in Lyon in 2011, he runs his family business in Viladecans (Barcelona) and develops work as a consultant.More info

One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.More info

Philippe Conticini is one of those pastry chefs who have achieved nearly everything.More info