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

The new classics of American sweet cuisine with the maximum demand for perfectionMore info

My work is accurate and precise, classy and elegantMore info

Chocolate with sensitivity and refinementMore info

A critical approach to pastryMore info

Pastry without borders: Russia, Paris, CanadaMore info

Training and creativity in pastry throughout AsiaMore info

A beautiful cake as well as a beautiful building needs preliminary design.More info

The Korean éclairs specialist.More info

The calling for pastry came late, but she has decided to make up for lost time with an unbridled passion.More info

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