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Editorial

With soul and imprint

July 13, 2017 |

What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.More info

Five good reasons to be a pastry chef and one reason not to be

July 22, 2016 |

Why make pastry your life’s work? Here are some arguments in favor, without forgetting the inconveniences. More info

That damned 5 percent

July 13, 2016 |

How come there are so many people who decide to devote their lives to pastry? For that damned 5% of freedom and creativity, shaping dreams and imagination.More info

Speaking of stars

January 19, 2015 |

Personal ambition, for most, self-centeredness and individualism are socially reprehensible defects as they collide head-on with qualities such as generosity, humility and selflessness. But like most things, there are variances.

After 13 issues of so good.. magazine, we have hadMore info

A question of style

March 31, 2014 |

How is it possible that so good.. magazine publishes an article about a chef who makes simple, popular doughnuts and at the same time rejects another article about a sophisticated and labour-intensive dessert, with more than a dozen elements, andMore info

192 reasons

July 16, 2013 |

Ten issues go a long way. Ten issues that have helped us to better understand this wonderful world of haute pâtisserie. so good.. magazine has from the outset counted on the favor, complicity and support of everyone, and we want to give our thanks.

This adventure would not have been possible without the eagerness that collaborators have put in each of the published works, and without the enormous generosity you have shown sharing your recipes, your secrets and your tricks.More info

A revisionist fever

January 16, 2013 |

The necessary respect for tradition is not incompatible with the not less necessary evolution. Progress, advance, the exploration of new ways, a new step ahead – all this is part of human condition itself.

However, if you are not able to improve the original, or at least to offer a well-reasoned, clear version of it, you’d better not take the risk.More info

The myth of the local

July 5, 2012 | 2

When back in the 60s of the last century McLuhan coined the term global village to describe the new situation the radio and especially television were beginning to cause, he could not imagine how this emerging globalization would reach present terms. Today there is little left to discover, or rather, to portray, record and disseminate. We know what happens at the other end of the world with the same immediacy and the same detail as if it were happening in our own city. This is a process as integral to humanity as inevitable. It is true that globalization may end up standardizing almost everything, but you cannot deny that exchange is always means knowledge and wealth.More info

So Good’s value

December 21, 2011 |

We can find various similarities, which are neither accidental nor coincidental, in the work, career and ideas of those who appear in the pages of so good.. magazine. We’re referring to work and personal effort, but especially to the ongoing struggle to go further and define an unmistakable style, a brand all quickly recognize and attributed to its author.More info

The Tenth Art

July 28, 2011 |

The history of patisserie has run parallel to that of art. Popular poetry during the Middle Ages, La Salle’s, Jean de Meun’s, Chaucer’s and the Archpriest of Hita’s clearly referred to the art of pastry making. Many famous pastry chefs were frustrated artists. Gelée Le Lorrain Claude himself, who is credited with the invention of the puff pastry back in 1635, had wanted to be a painter, but his financial needs forced him to start as an apprentice in a workshop, luckily for the craft itself and humanity in general.More info