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

The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info

After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info

The fair, which will be held from October 15 to 19, will feature the figure of renowned chef Mauro Colagreco as its sponsor.More info

As we have been observing, the oven has completely beaten the freezer in the vast majority of pastry establishments around the world.More info

Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info

As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info

In its eighth edition, the competition invites 18 pastry chefs to reflect and raises the need to face the great challenges of today’s world.More info

Passionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.More info

While in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, byMore info

In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.More info