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

On the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.More info

In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.More info

Anyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should notMore info

All of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own styleMore info

Galician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manualMore info

Chocolate firm Cacao Barry recently asked its ambassadors around the world to prepare a new creation to celebrate the launch of its revolutionary new chocolate, WholeFruit. This chocolate has the peculiarity that it is made exclusively with ingredients from cocoaMore info

Inverse puff pastry, with pistachio, in a relief. There are many ways to present this puff pastry cake in a unique and equally tasty way.More info

Rasmus Munk is barely 24 years old when, in 2015, he decides to open the first version of Alchemist in Copenhagen. His idea of developing a holistic gastronomic proposal, which would establish a dialogue with other non culinary disciplines, soonMore info

Breads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.More info

Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.More info