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

The chocolates Taiwan # 1 62% Ping Tung and O’Payo Milk 50% chocolates have been recognized as the best in competition overall winners.More info

Events such as the Gelato World Cup, The Star of Sugar and the Italian Pastry Championships will be held again in the Salon.More info

The Breton pastry chef and chocolatier, who has just opened as director of the ABA school, proposes a perfect Christmas creation for the cold months.More info

Here is a review of some of the most spectacular and gourmand Christmas proposals of 2019.More info

The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industryMore info

Tireless researcher, always learning from mistakesMore info

In 2015, the Italian company Silikomart launched Hangar 78, a modern training facility. It is presented as a center for experimentation and research on new forms of pastry.More info

Más is a publishing project that wants to reclaim the topping from an artisan and creative perspective.More info