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

Valentine’s Day is here and chefs go for hearts, but with an innovative touch. Long live love!More info

At her patisserie in Hong Kong, chef Asuka Matsubara displays skills gained in top pastry kitchens in Paris and Japan.More info

The chef once again resorts to the fox, his alter ego, to create a piece with the coconut as the protagonist.More info

The illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.More info

The result of this union are explosive and brightly colored boxes of macarons and chocolate bonbons.More info

The chef proposes Mont-Coeur, a dessert with winter flavors that is meant to be shared.More info

This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.More info

The Dutch pastry chef has reached an agreement with pastry chef friends to market his legendary cake in Hong Kong, Singapore, and Seoul.More info

Strawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.More info

One of Onobayashi’s idea for Valentine’s day. A heart-shaped jigsaw puzzle made of brownie, where he replaces sugar with trehalose to make it less sweet.More info