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

Mexican food and inventive culinary techniques deliciously togetherMore info

“I like light, not too sweet, interesting flavors, something that boosts you even at the end of a long dinner.”More info

Multidisciplinary chef who reaches pastry through savory cuisine. Spain’s champion in 2001. Inexhaustible source of creativity.More info

One of the most acclaimed culinary figures in Asia, he runs the restaurant GE in Hong Kong.More info

Spain’s Best Pastry Chef in 1995, he has aimed his career at teaching as a professor at the Joviat School.More info

One of the great representatives of French patisserie, he runs the Olivier Bajard school in Perpignan.More info

World champion in Lyon 2001. Professor at the prestigious French Pastry School in Chicago.More info

He combines French tradition and Japanese perfectionism in his bakery Aigre Douce in Tokyo.More info

He combines French tradition and Japanese perfectionism in his bakery Aigre Douce in Tokyo.More info

Passionate about Asian culture, architect of fresh cakes with minimal processingMore info