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

Intellectual challenge with a vocation for proximityMore info

Eric Bertoia represents a bridge between French pâtisserie and the flourishing modern American pastry. He’s the Corporate Pastry Chef of The Dinex Group.More info

“For me the most important factor in creating new products is to first analyze why a product can be a hit or not.” Eric Bertoia shared with us (So Good..#4) this outstanding plated dessert served at Daniel Bouloud’s from New York. From jellying the cranberries to showing how a milk meringue can be made, nothing is missing of his detailed explanation.More info

A Master of chocolate and one of the current pioneers who is reenvisioning the world of desserts.More info

Prestigious Italian chocolatier and pastry consultant, known for his careful and minimalist styleMore info

Philippe Vancayseele is one of those characters indispensable for any professional sector.More info

His name means chocolate. His professional book devoted to chocolate is a major reference book worldwide.More info

In the spring, the tastiest and most delicate varieties of beet are obtained. That very delicate taste is the same that one can find in this singular dessert by Jordi Roca, pastry chef at Celler de Can Roca (Girona, Spain), included in so good.. magazine #4. Read More