Pastry Blog & News
Ten years of so good, issue 21 is now here
January 8, 2019 | Jaume CotYann Couvreur, Ramon Morató, and Davide Comaschi share their latest works and research alongside other chefs who celebrate the tenth anniversary of the magazine with their creativityMore info
The living pastry. Frank Haasnoot presents Prisma, his first book
December 26, 2018 | sogoodmagThe great Dutch master chef has launched Prisma, his first book, published by so good.. magazineMore info
Technique, passion, and generosity in so good #20
July 4, 2018 | Jaume CotCulinary temples that exhibit their passion in their dessert offer and creativity taken to the extreme in an edition of the magazine that uses rhubarb pink as the color of the cover. More info
So Good Recipes 2, the vade mecum of professional pastry
May 24, 2018 | sogoodmagThe pastry chefs favorite tool to encourage their creativity reaches its second edition with 50% more contents, more than 1.600 recipes duly classifiedMore info
Santiago Corral, new delegate for so good .. magazine
April 9, 2018 | sogoodmagThe Mexican executive pastry chef, with great knowledge in Baking and Pastry Arts, joins our team.More info
Ice Cream, a cookbook as universal as it is practical
March 23, 2018 | sogoodmag245 recipes published in recent years in the magazine Arte Heladero and classified into 13 large families of ice cream and other products.More info
So good 19, the festival of styles
January 10, 2018 | Jaume CotGuest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.More info
“Sweet Devotion”, bringing back prestige to viennoiserie
October 3, 2017 | sogoodmagAn in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.More info
Sweet Devotion, Daniel Álvarez’s viennoiserie book will be released in October
September 21, 2017 | Jaume CotThe book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.More info
13 plus 1 adjectives to define so good.. 18
July 5, 2017 | Alberto Ruiz18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is …More info