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

The Argentinian pastry chef has just opened a pastry workshop in Buenos Aires with a counter and a small bench to collect orders or to immediately consume.
More info

The book, which fills a publishing gap and reflects the brilliant work of Xavi Donnay, demonstrates that ‘what is beautiful, if it is small, is twice as beautiful’.More info

The classic petit four specialties are revisited and modernized with the author’s personal seal, which demonstrates the great potential of this type of product for all kinds of current realities.More info

Andrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining conceptsMore info

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