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

The ally of chefs is remodeling its showroom with which it wants to inspire the senses and create synergistic relationships.More info

Ramon Morató offered a one day demonstration of innovative chocolate techniques in Japan an the EZtemper played a major role.More info

PreGel is undoubtedly one of the major figures in the world of ice cream desserts in general and artisan ice cream making in particular. But in addition to its extensive range of products and solutions for professionals, this Italian firmMore info

The slogan chosen could not be more graphic: “Break the rules”. That is because the new collection of the prestigious Dutch firm,Dobla, meets the real needs of chefs, since it has been designed by the chefs themselves. More info

It is a special competition, full of life. This is why –after 24 editions– the Noel brothers, Xavier and Dominique still feel deeply moved every time the name of a new winner is announced. The US Pastry Competition is, above all, the expression of a community, of a family who live the pastry trade passionately in the United States.More info

Good and productive. The sustainability of a crop which is also source of richness and life entirely depends on the balance of this binomial. GranjaLuker has spent half a century doing research and seeking the best, most resistant and most profitable cacaos, as well as updating the production methods, but one of their greatest achievements is even more important than this – the persuasion and training of the local farmers, who have realized that, economically speaking, cacao is as interesting as coffee, bananas or palm trees. For Juan Carlos Arroyave, director of the farming department of this institution, quality and productivity not only do not oppose each other, but need each other.More info