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grupoVilbo

Find out about our new releases, the latest books and magazines of the group: sogood.. magazine, Dulcypas, Arte Heladero, Saber y Sabor

Sweet Devotion, Daniel Álvarez’s viennoiserie book will be released in October

September 21, 2017 |

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

13 plus 1 adjectives to define so good.. 18

July 5, 2017 |

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

So Good 17. Pleasant, very pleasant work

January 11, 2017 |

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 by four

November 28, 2016 |

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

Four in One. Four talented chefs in one exceptional book

October 28, 2016 | 2

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

It matters not where in so good #16

July 5, 2016 | 1

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

So good .. style (Episode 15)

January 4, 2016 |

More than 60 creations, signed by 26 chefs from 12 different nationalities. But beyond the numbers, so good..magazine # 15 exudes variety, quality and creativity in true so good..style like never before.More info

Verónica Bustamante, new delegate in Paris for so good .. magazine

October 29, 2015 |

So good .. magazine expands its team with the addition of Verónica Bustamante in their ranks. With her experience in the field of sweet gastronomy, she will be the new face for this prestigious publication in France.More info

From great restaurant to the most refined candies, so good’s #14 trip

June 30, 2015 |

Plated desserts are especially important in this edition of the magazine accompanied by great figures in French and international patisserie, all while chasing after the work and creators who are setting trends in the sweet gastronomy scene. More info

Obsession, Oriol Balaguer’s new book, now known in Greece

June 29, 2015 |

This renowned Barcelona chef has traveled to Athens, invited by one of our distributors, to introduce Obsession with brilliant practical demonstrations.More info