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

Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info

A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info

40 years after the invention of coulant is time to chat with its author and reflect on its legacyMore info

In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.More info

This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personalityMore info

Argentinian pastry could not be understood without this emblematic ingredient. The chef carries out a thorough analysis of its possibilities and modernizes its application through different proposals that make up a monographic bookMore info

The director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacyMore info

French modern patisserie which pays attention to large formats and lighter resultsMore info

Chocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24More info

A creative factory led by David Gil with the intention of turning practically any idea into a dessert or sweet creation.More info