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

In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info

The agricultural communities of regions such as Vinces, Pacto, and Tucurucha are the starting point of a work to enhance the entire production chain carried out by República del Cacao and that we were able to verify firsthand.More info

For Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info

Far from linking vegan pastry to a healthier diet, Toni Rodríguez wants to openly compete with conventional pastry in terms of sweetness and gastronomic pleasure.More info

The Spanish contestant was not only the best scored but was also well-deserving of a large number of special awards (public, press, artistic figures)More info

From its headquarters in the south of Barcelona, Jordi Bordas Innovative Pastry Education has become one of the most solid references when it comes to pastry formulation, innovation and the ability to adapt products to all kinds of realities. More info

With his amazing work done in Cheval Blanc’s culinary spaces, described as “poetry”, Maxime Frédéric is one of the latest phenomena in the Parisian pastry scene. More info

Ju Chamalo opened an Instagram account in the midst of confinement to give free rein to his great passion – flan. Time after, a work was born with more than 50 recipes.More info

The chocolate company integrates its different work on sustainability and collaboration with the communities of origin in a report reflecting the results obtained in each of the aspects addressedMore info

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info