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

Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info

Seven Italian pastry chefs get their pass to the final of the Panettone World Cup where they will face off against 13 other Spanish, French, and Swiss professionals, among other nationalities.More info

It will take place in Lugano (Switzerland) on November 8, 9 and 10 and will have participants from Switzerland, Italy, Spain, France, and other countries to be confirmed.More info

The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries latelyMore info

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

‘Nowadays everything seems to have to be done very quickly, and due to that, important steps can be neglected during the kneading, fermentation or cooking,’ This is how Johan Martin expressed herself in the interview that we included in soMore info

What would it be like to spend a week in the workshop of this French chef’s delicious pastry shop? Find out in the book, A Week with Yann Duytsche.More info

The Catalan master presents an extensive study in which he proposes new and very interesting possibilities for artisanal chocolate at the Relais Desserts seminar. More info

Pastry is not candy or snacks. Natural ingredients and products already offer a rich enough chromatic palette so that it is not necessary to abuse artificial colors.More info

The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info