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

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.
More info

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

With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.More info

The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy. More info