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

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

Jose Romero visits some of our distributors to publicize his cookbook firsthand.More info

“Ideas and recipes between cuisine and patisserie” is the long title of the new book by chef and professor at the EPGB, Jose Romero, edited by Grupo Vilbo. It’s a long title since it was probably very difficult to makeMore info

Oriol Balaguer shares his on-camera impressions of the imminent release of his new book, obsession.More info

So good..magazine #13 has a taste of chocolate and also of Barcelona. 9 chocolatiers from Barcelona share their experience and their creations, with styles equally diverse and surprising. However, it is not only Barcelona and chocolate that nourishes this edition of so good.. From Tokyo to Paris, Chicago to Melbourne, Milan to Montreal… More info

So good..magazine #13 comes to you filled with new and surprising creations, from the great names in pastry cooking and others who will soon join them. 25 chefs, 60 creations, 304 pages…More info

The newest edition of one of the great professional books on chocolate is now available. This singular work received much recognition and prestige in recent years and this updated version maintains all the quality of the earlier editions but with fewer pages and an even more competitive price.More info

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