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Pastry Magazine. Best Chef Pastry Info at So GoodPastry Magazine. Best Chef Pastry Info at So GoodPastry Magazine. Best Chef Pastry Info at So Good Best Magazine Of Haute Pâtissere the magazine so cool.. books Shop Reviews recipes chefs news Pastry News Pastry Competitions Pastry Events Pastry Suppliers interviews Pastry Chef Articles From chef to chef shop more Products Tools Schools Collaborate Svg Vector Icons : http://www.onlinewebfonts.com/icon image/svg+xml Svg Vector Icons : http://www.onlinewebfonts.com/icon image/svg+xml Previous Next So good selection Xavi Donnay’s five ideas to adapt great classic desserts to a mini format Books For Chefs Catalogue Xavi Donnay ‘Valentine’ Wedding Cake with raspberry, champagne parfait,  and white chocolate ice cream from the book, -12ºC Gelato ice cream Raspberry How Raúl Bernal fused chocolate and cycling to become the Best Master Chocolatier in Spain Raúl Bernal so good #32 Seven chefs who have helped place Malaysia at the epicenter of haute pâtisserie Jeffrey Tan Jer Yenn Sète’s Frescati cake from the book, Petits et grands gâteaux de nos régions Coffee Refresh yourself this summer with the best-selling pastry and bakery books from Books For Chefs Antonio Bachour Books For Chefs Catalogue Five facts you should know about García, Luciano García’s ambitious establishment in Buenos Aires Luciano García so good #31 Juanito Banana Bonbon with date water, banana, and coffee by Raúl Bernal Chocolate Bonbons Coffee Jer Yenn and Jia Yi: “In the near future, we see JY FOOD LAB as a vibrant space where our passion for patisserie and gastronomy comes to life” Jer Yenn Jia Yi (Basque style) Mahón cheesecake by Judith Zárate Cheese Eight pastry chefs who have been seduced by the subzero world Artem Grachev David Wesmaël Mixed Berries and Cocoa Pearl Tartelette by Talia Profet Cocoa so good #31 Twenty-one stories that needed to be told and that you will want to know David Briand David Wesmaël Essence, the great book of aromas applied to ice cream and dessert by Jesús Escalera Books For Chefs Catalogue ice cream Verbena baba with tuile wafer by Luc Debove ENSP Martin Diez: “I love contrasting, I think beauty comes out of it” Chocolate Martin Diez Talia Profet: “With cocoa powder I see a world of possibilities that I don’t see in chocolate” Cocoa so good #31 Tejasvi Chandela’s ‘modernized’ Indian pastry line Tejasvi Chandela Eunyoung Yun: “I love to mix and try new flavors and ideas” Pastry Interviews Yun Eunyoung Cake Sailing in a dream with blueberries and lemon by Nicolas Nikolakopoulos Lemon so good #31 The popular Patisserie Kyohei Mikami in Tokyo and its take-away art concept Kyohei Mikami so good #31 REI, Fresh cake with rose, yuzu, berries, and sansho pepper by Kyohei Mikami Kyohei Mikami Rose Desserts How is pastry evolving in Portugal? Francisco Moreira explains it in so good.. 30 Francisco Moreira so good #30 Emirates Palace Cake with date sugar, cardamom, and mousse milk chocolate by Alexandre Thabard Cocoa Paris Brest dessert with roasted hazelnut and praline glaze by Alexandre Thabard Hazelnut Pía Salazar: “My desserts are daring because they are not conceived with the classic bases” Pastry Interviews Pía Salazar 3:15 Cake with tea, pineapple bun, coffee, and malt by Christopher Siu Coffee Pineapple Six techniques for the most avant-garde ice cream making David Gil ice cream Rogue pastry: Eight examples of ‘politically’ incorrect desserts that go against the rules Ángel León François Daubinet Ice cream continues reinventing itself. Discover these eight examples in so cool..1 Books For Chefs Catalogue Emmanuel Ryon Floreale dessert with pollen, honey, and lemon by Alexandre Thabard Desserts with honey Lemon Latest content September 19, 2024 Xavi Donnay’s five ideas to adapt great classic desserts to a mini format Books For Chefs Catalogue Xavi Donnay September 18, 2024 Jonathan Soukdeo’s delicate pastry collection presented at Butterfly Patisserie in Hong Kong September 13, 2024 ‘Valentine’ Wedding Cake with raspberry, champagne parfait,  and white chocolate ice cream from the book, -12ºC Gelato ice cream Raspberry September 10, 2024 Four tips from Peter Remmelzwaal for being a creative Pastry Chef September 5, 2024 How Raúl Bernal fused chocolate and cycling to become the Best Master Chocolatier in Spain Raúl Bernal so good #32 September 2, 2024 Irca recruits talent from America Pastry Chefs in USA August 30, 2024 María Evans: “Azú is one of the few bean-to-pastry bakeries in the world” August 28, 2024 Idoia Lacambra’s ‘rogue’ desserts with a marine flavor from the restaurant Aponiente Ángel León so good #31 more content So Good #32 Contents Emmanuel Ryon, David Wesmaël, Jesús Escalera, Artem Grachev, David Briand, Eunji Lee, Nuño García, Paul Yochum, Joris Vanhee, Michal Kleiber, Raúl Bernal, Pol Marginedas, Ash Smith, Jiro Tanaka, Mohammad, Wassim y Omar Orfali, Julius Persoone, Ronald García, Suzette Gresham, Wei Loon Tan, Jeffrey Tan, Jer Yenn & Jia Yi Buy now Review Subscribe to newsletter Haute Pâtisserie High Cuisine Ice Cream I accept the terms and conditions of privacy * Required fields Get inspired.. @sogoodmag Coming soon 🇹🇭 💌❤️‍🩹 w/ so good.. magazine recipes ❤️‍🩹💌 #pastry #patisserie #bakery Ondeh. Recipe in so good.. magazine 32✨ ‘Onde more content FRANCISCO MOREIRA "For me, it is important that whatever ingredient I am adding has a reason to be there and makes sense from both technical and taste perspective" QUOTES PASTRY CHEFS SAMUEL DUCROTOY “A young mind brings a fresh point of view and can renew old ways of doing things” JUAN GUTIÉRREZ “I love pastry, because it allows me to communicate with others in a different way. A dessert is always an opportunity to tell a story” NATALIE ENG “The rule of three… three different ingredients/flavors that should come together harmoniously. I try not to go over that… otherwise it just gets a little too complicated” The Magazine of Haute Pâtissere is a biannual magazine, published by Books For Chefs, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. The pastry magazine recommended for the best pastry chefs. 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