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

Change to continue the same, to be attentive to the most dynamic chefs of the moment, to point out some of the trends that have caught our attention these past few months from all over the world … Presenting the 17th issue of So GoodMore info

Four professional authors, Ramon Morató, Josep Maria Ribé, Raul Bernal, and Miquel Guarro, members of the team of the Chocolate Academy in Barcelona, demonstrate their talent and technical knowledge on pastry, chocolate making, sweet cuisine, and artistic chocolate.More info

Morató, Ribé, Bernal, and Guarro offered a small taste of their grand book, published by Grupo Vilbo and which will be released on November 28, at the Fòrum Gastronòmic.More info

Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common. More info

More than 60 creations, signed by 26 chefs from 12 different nationalities. But beyond the numbers, so good..magazine # 15 exudes variety, quality and creativity in true so good..style like never before.More info

So good .. magazine expands its team with the addition of Verónica Bustamante in their ranks. With her experience in the field of sweet gastronomy, she will be the new face for this prestigious publication in France.More info

Plated desserts are especially important in this edition of the magazine accompanied by great figures in French and international patisserie, all while chasing after the work and creators who are setting trends in the sweet gastronomy scene. More info

This renowned Barcelona chef has traveled to Athens, invited by one of our distributors, to introduce Obsession with brilliant practical demonstrations.More info

What is the fruit of Oriol Balaguer’s “obsession”? The great master pastry chef from Barcelona shows us in his new book filled with creations in which he tirelessly seeks excellence. More info

The International Bakery Salon Intersicop, held in Madrid, serves as a stage to present the new book by the renowned pastry chef and chocolatierMore info