The magazine :: so good.. magazine

The magazine: so good..

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'so good' is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

'so good' is an international magazine with pronunced exclusive nature. Thanks to its international coverage, the most prominent master pastry chefs, máctres glaciers and chocolatiers of the world are featured on the pages of each one of the magazine issues. Besides, it can be found in the workshops of the members of the major professional associations, as well as in the world's most prestigious bakeries, pastry shops, restaurants, gourmet shops, hotels and schools, and also the most eminent importers, distributors and representatives in the trade.

The exclusiveness of this magazine is a result of a selected content, based on the collaboration and recipes of the best pastry chefs, with numerous step-by-step explanations, the most interesting interviews, the latest trends in the trade, the most important international events, the latest gourmet products...all this accompanied by an impeccable edition, an elegant and modern design and high-quality photographs.

So Good #9

chefs: sébastien canonne, kirsten tibballs, yann duytsche, yusuke sasage, paco & jacob torreblanca, claire damon, johan martin, leonardo di carlo, jerome chaucesse, simon brégardis, philippe bertrand & martin diez, jordi bordas, guillaume mabilleau, roberto cortez, chris nugent, gianluca fusto, arnaud cadoret, josé luis martínez armario, yoshihisa akiyama & kaoru mukaiyachi, jialin tian, ramon morató, rubén álvarez, janice wong, jordi roca, jimmy macmillan

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