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

Discover the best pâtisseries in the world with this guide by Cacao Barry and so good.. magazine.More info

The Grupo Vilbo is launching the second edition of “Evolution”, by the pastry chef Jordi Puigvert, due to demand from the sector that has welcomed this work with open arms. It is a book which provides a framework to the world of technological and next generation ingredients, as well as a summary of this highly versatile professional’s approach to pastry cooking.More info

In this, our 12th voyage into the world of international haute pâtisserie, we wanted our first destination to be the quiet but consistent work of female pastry chefs. Until now they have been in the minority, but perhaps not for much longer.More info

Get ready. So Good.. magazine #12 is coming your way. On July 2nd we will break the seal and release the contents of our newest volume.More info

The great Recipe Book of Artesan Ice Cream serves up 16 recipes for white, dark and milk chocolate ice cream for today’s professional. With these recipes, a whole world of possibilities opens up for those who want to expand the range of chocolate ice creams that they offer, to test new combinations and to work with different coatings and cocoa powder.More info

Vilbo Group publishes the first great Artisanal Ice Cream Recipe Book, aiming to introduce professionals in the industry to the recipes of the world’s greatest ice cream maestros of recent years.More info

In publishing volume 11 of so good..magazine, the conclusion we came to was that we still have much to discover, and therefore to show you. And it would be difficult to find clear similarities between the 26 artists that we have brought together in this edition, which is a good example of the depth and variety of the wonderful world of haute pâtisserie.More info

So Good RECIPES is your indispensable new kitchen tool. Is the most extensive, complete and up-to-date recipe collection in international haute pâtisserie. In one unique volume we have included a complete index of all the recipes published in the first eight volumes of so good.. magazine.More info

We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.More info

Grupo Vilbo and so good.. magazine present Jordi Puigvert’s Evolution, a practical book about new and surprising techniques and ingredients for modern pastry. As Jordi Puigvert often says – evolution is not revolution. Indeed, it’s not about revolutionizing anything, but helping pastry move one step forward. But how? Through a series of techniques and ingredients as interesting as unusual in traditional pastry. If there is a natural ingredient, with an origin and extraction method similar to that of the usual ones, and which provides us with practical and specific solutions in our daily tasks, why shouldn’t we use it?More info