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

The Mexican executive pastry chef, with great knowledge in Baking and Pastry Arts, joins our team.More info

245 recipes published in recent years in the magazine Arte Heladero and classified into 13 large families of ice cream and other products.More info

Guest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.More info

An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.More info

The book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.More info

18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is …More info

Change to continue the same, to be attentive to the most dynamic chefs of the moment, to point out some of the trends that have caught our attention these past few months from all over the world … Presenting the 17th issue of So GoodMore info

Four professional authors, Ramon Morató, Josep Maria Ribé, Raul Bernal, and Miquel Guarro, members of the team of the Chocolate Academy in Barcelona, demonstrate their talent and technical knowledge on pastry, chocolate making, sweet cuisine, and artistic chocolate.More info

Morató, Ribé, Bernal, and Guarro offered a small taste of their grand book, published by Grupo Vilbo and which will be released on November 28, at the Fòrum Gastronòmic.More info

Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common. More info