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

Wastes from the food industry that are actually rich in polyphenols can help to get healthier foods and give new value to other derivatives of cocoaMore info

Special tableware for one-of-a-kind dining experencies gathering all kind of artists, designers, dancers, photographers… an initiative to look to a not so unlikely futureMore info

Our professional online bookstore has incorporated in recent weeks a series of titles that address artisan pastry, the initiation of the trade, and the science behind certain culinary processes.
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The chef and pastry teacher and specialist in jams, Walter Vogt, helps us bring order to one of the lesser-known families of candied fruit, chutneys, which have a vocation more open to the wide world of cuisine.More info

Located in Taiwan, CJSJ reflects the strong personality of his pastry chefMore info

In recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info

There are many Spanish chefs who in recent years have been paying special attention to desserts in their research, pointing to new and surprising ingredients. More info

Due to the coronavirus, the selected team was unable to meet or train.More info

A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creationMore info

The global event postpones its 26th edition, initially scheduled for this October, and announces that it will launch an innovative format.More info