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

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

Due to the coronavirus, the selected team was unable to meet or train.More info

A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creationMore info

The global event postpones its 26th edition, initially scheduled for this October, and announces that it will launch an innovative format.More info

The chef, alongside his wife Maria Zapata, have started a new concept of modern pastry in San Francisco with the help of Kickstarter.More info

During lockdown, Christophe Michalack shared sweet and savory recipes with his followers. Now they are collected in a book that will allocate the benefits to health personnel.More info

Due to changes in the Fairground Munich fair calendar, the fair presents a new design with shorter routes.More info

Can gastronomy survive to the global pandemic. If we are confined, how can enjoy again the pleasure of a good meal. What risks are deserved to be taken?More info

The class, organized by PastryBCN, will be broadcast via Zoom on August 5 and 6.More info