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Editorial

The sweet paradox

January 18, 2021 |

Can you reclaim modern pastry and at the same time do it from a appareantly old-fashioned media as paper magazine? We think we absolutely can and we explain whyMore info

So many (Pastry) stories to tell, and now we have reached issue 25!

January 7, 2021 |

Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazineMore info

Gastronomic risks

July 20, 2020 |

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

Recipes and reflections

July 14, 2020 |

issue #24 of so good.. magazine brings together a real explosion of creations, techniques and recipes from chefs from all around the worldMore info

How much is a cake worth?

January 20, 2020 |

It seems obvious, but the price of any product should always be related to its value. But who or what determines that value? To answer this question we must address two questions, one related to the seller and one relatedMore info

Manual gestures and pastry with a bite reign on our 23rd journey

January 10, 2020 |

Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leaderMore info

We like it – So Good 22 is here

July 3, 2019 |

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 art of patience

January 16, 2019 |

‘Nowadays everything seems to have to be done very quickly, and due to that, important steps can be neglected during the kneading, fermentation or cooking,’ This is how Johan Martin expressed herself in the interview that we included in soMore info

White, in the crosshairs

August 17, 2018 |

Pastry is not candy or snacks. Natural ingredients and products already offer a rich enough chromatic palette so that it is not necessary to abuse artificial colors.More info

The filling, the bonbon, the wheat and the chaff

July 9, 2018 |

There are more and more voices that warn of the standardization of pastry and the rampant superficiality. Some begin to look towards social networks but as a way of knowing what not to do. In this context, everything that is included in the professional field becomes more relevant than ever. More info