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

In Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.More info

What is the origin of the Afternoon Tea tradition? What type of tea is the most recommended for that moment and how should it be prepared? Sans & Sans in Barcelona gives us some context and keys.More info

A great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinventedMore info

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

Our professional online bookstore has incorporated in recent weeks a series of titles that address artisan pastry, the initiation of the trade, and the science behind certain culinary processes.
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In recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info

There are many Spanish chefs who in recent years have been paying special attention to desserts in their research, pointing to new and surprising ingredients. More info

We contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.More info

What makes us feel such intense emotions every new So Good? It is the names and surnames of each collaborator, it is the talent that shines on each page of the magazineMore info

The great Dutch master chef has launched Prisma, his first book, published by so good.. magazineMore info