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

What is the fruit of Oriol Balaguer’s “obsession”? The great master pastry chef from Barcelona shows us in his new book filled with creations in which he tirelessly seeks excellence. More info

Jose Romero visits some of our distributors to publicize his cookbook firsthand.More info

Vilbo Group publishes the first great Artisanal Ice Cream Recipe Book, aiming to introduce professionals in the industry to the recipes of the world’s greatest ice cream maestros of recent years.More info

A macaroon which resembles a yo-yo, candy marbles, a pirate bonbon, marzipan tennis balls… these are just some examples of what the readers will find in this singular book.More info

More than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27thMore info

The popular chef gives us the keys to his new book, published by Grupo Vilbo, which goes on sale on November 25.More info

The book, published by Grupo Vilbo and available at Books For Chefs, shows his pastry through five themed buffets.More info

Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Indispensable Ice Creams, published by So Good and Grupo Vilbo.More info

Morató, Ribé, Bernal, and Guarro offered a small taste of their grand book, published by Grupo Vilbo and which will be released on November 28, at the Fòrum Gastronòmic.More info

The Grupo Vilbo is launching the second edition of “Evolution”, by the pastry chef Jordi Puigvert, due to demand from the sector that has welcomed this work with open arms. It is a book which provides a framework to the world of technological and next generation ingredients, as well as a summary of this highly versatile professional’s approach to pastry cooking.More info

Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.More info

We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.More info

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info

Ruchit Haneja, the Executive pastry chef of the Musaafer, adds complexity and delight to traditional kheer with wholesome superfood ingredients.More info

The event, which came to Spain for the first time, featured the participation of renowned pastry chefs.More info

This new couverture is characterized by the absence of conching, an unprecedented texture, and a very reduced list of ingredients.More info

With new apartments, laboratories, and classrooms, the school now offers a 7,000 m2 learning space.More info

The book, available at Books For Chefs, is divided into different sections, from fruits to cakes.
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In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.More info

The restaurant, number 5 in The World’s 50 Best Restaurants 2023 ranking, pushes diners to the limit with desserts that stimulate the senses.More info

In Books For Chefs, you will find a careful selection of titles to expand your knowledge on the subject.More info

It will be one of the pillars of the fair that will take place next October in Munich.More info

Innovation, new talents, sustainability… these new awards cover 11 categories.More info