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

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

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

Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info

Two experiences by the Ukranian pastry chef and architect which brought her to create the biggest mold she has designed so farMore info

In our latest ranking we wanted to collect popsicles, cornettos, and creations that show the close bond that exists between both disciplinesMore info

Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurantMore info

On the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.More info

We contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.More info

Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info