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so good #35

May 21, 2026

so good #35

Recipe Asu dessert with chocolate mousse and Incan Berry sauce by RAU Pâtisserie

Cocoa Sachiyo Takagi

May 20, 2026

so good #35

Signature Fruit, Christophe Domange’s pastry method for simplifying fruit recipes

Christophe Domange so good #35

May 12, 2026

so good #35

Fabien Emery: “French patisserie represents excellence, it will be ever dethroned”

Fabien Emery Pastry Interviews

May 6, 2026

so good #35

How to improve creativity in pastry according to Dexter Lee

Dexter Lee so good #35

April 29, 2026

so good #35

Charles Spence: “Food never tastes enjoyable when we are in a bad mood”

Pastry Interviews so good #35

April 23, 2026

so good #35

Recipe Green pea dessert with passion by Jiho Kim

Jiho Kim Matcha

April 17, 2026

so good #35

This is how Alexis Sanson’s ingenious flaky candies with praline are made

Alexis Sanson so good #35

April 14, 2026

so good #35

Carmen Rueda: “There are only about ten restaurants in the world dedicated exclusively to desserts”

Carmen Rueda Pastry Interviews

April 9, 2026

so good #35

Recipe Maple Orchard with poached pears, shiso and Dulcey chocolate dessert by Nicolas Lambert

International Chocolate Awards Nicolas Lambert

April 8, 2026

so good #35

Sap, an ingredient with many possibilities in pastry, according to Graham Mairs

Graham Mairs Research and Development

Nicolas Lambert portrait

March 26, 2026

so good #35

Nicolas Lambert’s four tips for achieving the perfect dessert

Nicolas Lambert so good #35

March 16, 2026

so good #35

David Baert: “Experience and anticipation are a great advantage in restaurant pastry”

David Baert Pastry Interviews