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

The desserts of the pastry chef from Taïrroir (Taipei) feature different textures, a wide range of flavors, and bitter and salty notes.More info

Diligence, discipline and perseveranceMore info

Modern and versatile, she has received training in French pastry, although she is an advocate of indigenous fruit from Mexico and reducing added sugar.More info

Bonbons and cakes with design and techniqueMore info

Familiar and accessible but with the best techniquesMore info

Freshly baked aromas, playful combinationsMore info

The revaluation of wild herbs and culinary discardsMore info

A perfectionist spirit, creative restlessnessMore info

The ability to want something and find a way to make it happenMore info

Innovation based on search, research, and trial and errorMore info