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Editorial

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

Chocolate is dying. Long live chocolate

February 6, 2018 |

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

Pastry will survive

January 17, 2018 |

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

With soul and imprint

July 13, 2017 |

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

Five good reasons to be a pastry chef and one reason not to be

July 22, 2016 |

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