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

‘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

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

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

Although global warming can have a negative impact, the growing global demand for cocoa can become the best guarantee for the future of chocolate.More info

It would not hurt to take care of the product, reaffirm that unique character, and explain its attributes to the client. And artisan pastry will be enviably healthy.More info

What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.More info

Why make pastry your life’s work? Here are some arguments in favor, without forgetting the inconveniences. More info

How come there are so many people who decide to devote their lives to pastry? For that damned 5% of freedom and creativity, shaping dreams and imagination.More info

Personal ambition, for most, self-centeredness and individualism are socially reprehensible defects as they collide head-on with qualities such as generosity, humility and selflessness. But like most things, there are variances.

After 13 issues of so good.. magazine, we have hadMore info

How is it possible that so good.. magazine publishes an article about a chef who makes simple, popular doughnuts and at the same time rejects another article about a sophisticated and labour-intensive dessert, with more than a dozen elements, andMore info