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

Paco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.More info

In Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.More info

Passionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.More info

In his book Files, the global creative director of the firm Cacao Barry presents, among many other projects, a multidisciplinary study on the reduction of fats and sugars in pastry.More info

Pink pastry, focused mainly on a repertoire of choux, bonbons, and cakes of the week, are the stars of this small boutique in Milan.More info

The pastry chef of the restaurant Ocean has been one of the winners of the Golden Ticket for the book by Ramon Morató.More info

The Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.More info

The world of jellies is very wide in Japanese pastry, and like in other pastry preparations, the passing of the seasons also marks its consumption.More info

Shortbread, bretzel, cookies… There are very different ways to immerse yourself in Eric Ortuño’s book. One of the most original ways of doing so is by exploring its tea pastries through their different countries of origin and their gastronomic traditions.More info

While in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, byMore info