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

The researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.More info

The Argentinian Rodrigo Córdoba is the creator of this machine that offers freshly baked pastry in few minutes.More info

The Ukrainian chef is the Brand pastry chef for two new cafés.More info

Jacquy Pfeiffer has been one of the guests of the last convention of the American Culinary Federation, an opportunity he took to share his vision of pastry with the attendeesMore info

Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.More info

A small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.More info

From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
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We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.More info

Barcelona has a new multi-space that combines school and shop. A project that is raising expectations not only for its innovative and risky interior design, but also for its product offering with the Ortuño seal.More info

Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info