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

Special tableware for one-of-a-kind dining experencies gathering all kind of artists, designers, dancers, photographers… an initiative to look to a not so unlikely futureMore info

The chef and pastry teacher and specialist in jams, Walter Vogt, helps us bring order to one of the lesser-known families of candied fruit, chutneys, which have a vocation more open to the wide world of cuisine.More info

Located in Taiwan, CJSJ reflects the strong personality of his pastry chefMore info

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