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

What happens to a cake, a coulis, or a gel when we freeze it? Can it still be used in a frozen dessert? With Mario Masiá and his book ‘Más’, we find dozens of ideas adapted to the world of ice cream dessertsMore info

With the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info

The chef throws light on a wide area of work that is in the convergence between ice cream and pastry. An innovative seminar organized in Athens by Gastronomy Essentials.More info

The icy bûches by the brothers Tom and Jeff Oberweiss overflow with fantasy and Christmas motifsMore info

Jérémie Runel strays from the classic format of the Christmas bûches and bets on using the fir tree and origami. An interesting twist in of the most active creative factories in France.More info

The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.More info

The MOF Glacier offers a new tasting experience in this artisan ice cream shop in Paris. More info

Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.More info

The latest book by so good .. magazine and Arte Heladero, by the ice cream maker Jaume Turró, achieves the most mediatic recognition in gastronomic publishing. The Gourmand World Cookbook Awards is the one which awards the prize, an institution founded in 1995 by Edouard Cointreau.More info

245 recipes published in recent years in the magazine Arte Heladero and classified into 13 large families of ice cream and other products.More info