Pastry Videos
Insights 2017. A talk with Paco and Jacob Torreblanca
March 30, 2017A talk with Jacob and Paco Torreblanca reflects arguments of sufficient weight to justify periodic visits to this temple of pastry savoir-faire. More info
Japan wins the Juniores World Pastry Cup 2017
March 24, 2017The great Italian master Iginio Massari could not hide his disappointment when only six points separated Japan’s first place from Italy’s second place. Enjoy this and other great moments of the competition with this video.More info
Chocolate’s not-so-sweet history
March 23, 2017What has occurred in the last 500 years, and also what has stopped happening, so that cocoa’s reality be so often associated with slavery and child labor.More info
Junichi Mitsubori. World of Wagashi. Passion in the serenity
January 18, 2017Discover at So Good #17 a master of Kado (way of confection) or wagashi artist.More info
“Senses in Sucrose”, Roberto Cortez’s first book
December 1, 2016The chef, head of CR8, seeks to microfinance the publishing of his first editorial work in which he unleashes his creative drive and great artistic talent.More info
Low-fat chocolate created in Philadelphia
June 29, 2016Researchers at Temple University claim that fat can be reduced in chocolate during the manufacturing process with electro-rheology.More info
The magic of Justin Fry won the UPC2016
May 27, 2016Now that the organization has announced the dates and the theme for the next edition of the US Pastry Competition, we look back at some of the highlights of the last edition, in which Justin Fry was victorious.More info
Chocolate coatings inspire science
April 18, 2016A new theory, developed by the team of engineers from the Massachusetts Institute of Technology (MIT), has been inspired by the work of artisan chocolatiers when creating uniformly smooth shells and precisely tailor their thickness.More info
The history of sugar explained by French sugar beet farmers
March 21, 2016From ancient times to the present day, this video by CEDUS (which represents French sugar manufacturers) takes an educational tour of key moments that have turned sugar into the reality that we all know today.More info
So good.. magazine #15 teaser
January 12, 2016If anything distinguishes haute pâtisserie from other ways of understanding pastry it is its commitment to raising each creation to a category of exclusivity, exquisiteness, and artisan work, out of the ordinary…More info