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

Corn and mascarpone cake by Hiroyuki Emori

Tigré pistachio cake by Hiroyuki Emori

So many (Pastry) stories to tell, and now we have reached issue 25!

Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazine

Tokyo, the megalopolis that surrendered to haute patisserie

The endless queues that are usually formed in Japanese pastry shops show in the most graphic way possible the great consumption of pastry and ice cream that exists in Tokyo. Recently visited by our editor in chief, Carlos Barrachina, this Japanese city is the breeding ground of a striking concentration of high-end patisseries, with luxury display cases, and impeccable service. We summarize the highlights of this trip to the heart of Asian pastry.

Japan wins the World Pastry Championship in Milan

Japan asserts its pastry supremacy by ousting the host country from the podium, and France was relegated to a disappointing seventh place.