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

Bee Chef Pastry School, with courses with students from 7 different countries, is the result of the vast experience that has been acumulated by the chef. More info

This book is a bridge between food art and science. A source of inspiration to discover something new.More info

Nicolas Cloiseau launches a “green” version of the iconic ganaches of the Parisian house.More info

More than 200,000 professional visitors, 1,250 exhibitors, the new Vision Plaza space, and the Ice Cream World Cup are some of the figures we extracted from the latest edition of the Salon.More info

Italy becomes the country that has won the competition the most times, beating France in number of medals. Japan and Argentina came in second and third place respectively.More info

The Italian chef, who is now the new executive pastry chef at The Peninsula Beijing, makes beautiful desserts full of flavor and which awaken memories. More info

Japan and Denmark complete the podium of the competition held in Europain.More info

It is not just another pastry shop. It is a whole concept that emerges from the dialogue between two pastry chefs – Gabriele Riva and Kanako Sakakura. Both wondered where patisserie was heading and put their concerns on the tableMore info

More than 38,000 visitors, more than 300 business meetings, and more than 100 new products. These are just some numbers of the last edition of the fair in an edition marked by the effort to maintain international interest.More info

It 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