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

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

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

A visit to the facilities of this firm in Vietnam allows us to appreciate the originality and delicacy of its repertoire of more than 500 different chocolate decorations.More info