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

Rational, simple and mature pastry, with a wide knowledge of the ingredients.More info

Half pastry chef, half artist, she conceives the dessert plate as a small canvas.More info

Guillaume Mabilleau, MOF patissier and owner of Nuances Gourmandes, showed Féérie Ivoire recipe at So Good.. Magazine #9, a Lemon sponge cake, cassis and raspberry compote, vainilla mousse and ivoire glossy glaze.More info

NASA Engineer and passionate about patisserie, she is known for her studies on the macaron and the pâte à chouxMore info

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

Director of CR8 from LA where he works on new concepts and gastronomic experiencesMore info

MOF pastry chef, he is behind Nuances Gourmandes, a business that provides the sector with all kinds of pastry products.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

MOF and manager of Cacao Barry’s French Chocolate Academy, he possesses great international prestige thanks to his valuable career as a trainerMore info

MOF and manager of Cacao Barry’s French Chocolate Academy, he possesses great international prestige thanks to his valuable career as a trainerMore info