Pastry Blog & News
Josep Maria Ribé: ‘I am satisfied if someone makes a cake of mine’
January 20, 2021 | Alberto RuizThe director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacyMore info
The sweet paradox
January 18, 2021 | Alberto RuizCan you reclaim modern pastry and at the same time do it from a appareantly old-fashioned media as paper magazine? We think we absolutely can and we explain whyMore info
J’Adore by Frank Haasnoot, available in Asia only on Valentine’s Day
January 15, 2021 | Ana RodríguezThe Dutch pastry chef has reached an agreement with pastry chef friends to market his legendary cake in Hong Kong, Singapore, and Seoul.More info
Melissa Coppel’s school promotes Online Live training in 2021
January 12, 2021 | Ana RodríguezRamon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.More info
Masdeu acquires Especialitats Vilà to continue leading the ready-to-fill market
January 11, 2021 | Ana RodríguezThe group will expand its line of sponge cake bases with new flavors, dimensions and types.More info
So many (Pastry) stories to tell, and now we have reached issue 25!
January 7, 2021 | Jaume CotCreativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazineMore info
A 120-year-old chocolate box found among Australian poet Paterson’s papers
January 5, 2021 | Ana RodríguezThe box was commissioned by Queen Victoria and sent to South Africa during the Second Boer War as a gift to British troops serving on the front lines.More info
Florent Margaillan: ‘we are living a kind of return to the basics’
January 4, 2021 | Jaume CotFrench modern patisserie which pays attention to large formats and lighter resultsMore info
The most popular content of 2020 in So Good .. website
December 31, 2020 | Ana RodríguezWith a slight increase in new users, our portal maintains the good rate despite the coronavirus.More info
Sasa Demarle enters pastry 4.0 with the acquisition of Mokaya
December 29, 2020 | Ana RodríguezThe Group thus incorporates 3D design into its industrial know-how and reaffirms its search for innovation.More info