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

As we have been observing, the oven has completely beaten the freezer in the vast majority of pastry establishments around the world.More info

Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.More info

We reflect on the role of creativity in pastry that is sometimes overused.More info

The search for their own style, the need to find alternative ingredients, or dissolving the boundaries between sweet and savory inspire many of the chefs at # sogood27More info

More ethical and more care about special consumers are changing the pastry as we have known so far, but don’t forget the historical consumer who has always enjoyed essential ingredients in this tradeMore info

Twenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creationsMore info

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

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

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

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