Editorial
Creativity beyond 24 hours
January 31, 2022 | Alberto RuizWe reflect on the role of creativity in pastry that is sometimes overused.More info
Going around creativity (27 times)
January 17, 2022 | Jaume CotThe 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
Don’t forget the omnivore
July 16, 2021 | Alberto RuizMore 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
All on 26
July 8, 2021 | Alberto RuizTwenty-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
The sweet paradox
January 18, 2021 | Alberto RuizCan 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 | Jaume CotCreativity 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 | Alberto RuizCan 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 | Alberto Ruizissue #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 | Alberto RuizIt 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 | Jaume CotCakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leaderMore info