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

Andrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining conceptsMore info

From bees that remind us of the need to take care of the planet to spectacular bouquets of flowers. The great pastry chefs surprise again with pieces that look like works of art.More info

This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info

Valentine’s Day is here and chefs go for hearts, but with an innovative touch. Long live love!More info

Franken-cheese, black spots, and water type are some of the things we can experiment with when entering the exciting world of pizza with this impressive book by Francisco Migoya and Nathan Myhrvold.
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In so good.. 29, we have interviewed great professionals with different profiles and origins to delve into practices that reduce environmental impacts. More info

Anthony Hart is not only one of the best pastry chefs in Australia today, but also holds a Bachelor of Arts degree in Photography from the Royal Melbourne Institute of TechnologyMore info

In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info

Along with afternoon tea, the Executive Pastry Chef at the Four Seasons Hotel at Tokyo Otemachi’s “pa-fe,” or parfait, has quickly gone viral.

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The author of the book Evolution teaches how to give this praliné individual a contemporary feel and showcase an airy, light version.More info