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

In this book, the chefs of Cacao Barry offer practical recipes to master the art of French pastry, enhance creativity, and exceed the limits of flavor.More info

This treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.More info

The acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.More info

The renowned chef addresses pastry and bakery made the moment it is ordered and before the customer’s eyes.More info

In this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.More info

This collection, consisting of five volumes, presents a revolutionary way of understanding bread, combining practical and scientific knowledge with ideas that are at the forefront of research.More info

With the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info

The captain of the Spanish Team who were runner-ups of the 2016 Ice Cream World Cup debuts in the publishing world with a book that goes in search of the synergies of ice cream. Thus, Más is the gateway to the multiple possible combinations between ice cream and its complements. The date of the official launch is February 27.More info

Celebrating ten years and 21 issues of so good magazine with a fabulous creations by Australian pastry chef Kirsten TibballsMore info

Yann Couvreur, Ramon Morató, and Davide Comaschi share their latest works and research alongside other chefs who celebrate the tenth anniversary of the magazine with their creativityMore info