Speaking of stars January 19, 2015 | sogoodmag
Chocolate Christmas Balls by Michel Willaume December 5, 2014 | Albert Mañé
A new image for the Confiserie Moutarlier tea room in Lausanne January 23, 2015 | Ana Rodríguez
Patrick Roger, broken hearted but looking towards the future (Video in french) December 15, 2014 | Xavi Vilà
Ready-to-fill bases by Masdeu
True bread. A professional guide to breads and enriched doughs
Dehydrated leaves of fruits and vegetables, aromatic herb coulis to “paint” plates, inclined electric grills for meat that has no burned fat…the winners of the Innovation Awards for Sirha 2015 make it clear that the world of haute cuisine champions products that are 100% natural, creative and full of flavour.
So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.