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

Gluten-free and lactose-free Ghana chocolate cake by Jordi Bordas

Light lychee mousse made with B·Concept by Jordi Bordas

Jordi Bordas & Adrianna Jaworska, the ambassadors of change

From its headquarters in the south of Barcelona, Jordi Bordas Innovative Pastry Education has become one of the most solid references when it comes to pastry formulation, innovation and the ability to adapt products to all kinds of realities.

SG#28. What is surprising is that we continue being surprised

Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.

Twelve examples of haute patisserie for all audiences

Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.

Icep Hotel School Romania announces exclusive masterclasses in 2020

Johan Martin, Amaury Guichon, Jordi Bordas, and Nina Tarasova will be some of the guest pastry chefs.

Jordi Bordas explores the possibilities of inulin

The pastry chef analyzes inulin at so good #19 an ingredient that, according to him, will revolutionize the formulation in pastry in the next few years.

So good 19, the festival of styles

Guest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.

The content with most views on the website of So good .. 2017

The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.

International Chefs in Pastry by Ann’s Training Program in Bangkok

Marike Van Beurden, Hans Ovando, Javier Guillén, and Emmanuele Forcone are some of the pastry chefs who will share techniques, knowledge, and experiences throughout 2017.

Bangkok World Pastry kicks off with Jordi Bordas

The World Pastry Champion 2011 inaugurated the ambitious course program with his unique B • Concept method.

Jordi Bordas sets off the Bangkok World Pastry

Patisserie in Asia continues to grow. There is a new training offer from Thailand with some of the most well-known chefs on the international scene.

Individuals and entremets according to the B · Concept method

Jordi Bordas presents his innovative method in 2017 in his own school in Barcelona and in several languages.

Savour School is looking for the Patissier of the Year in Australia

A panel of judges of the highest level and juicy economic prizes turn this initiative into an authentic celebration for Australian haute patisserie.

Jordi Bordas presents B·Concept at the Olivier Bajard’s school

Chef Bordas’ latest stop to teach his effective method was in France where he was received by a reduced number of privileged students.

The best amateur macaron in France will be decided in spring

Next May in Paris will be held the final of a competition that started as a local event and this year comprises 11 regional semifinals with renowned pastry chefs in the jury panel.

A very ambitious goal for Paris’s Salon du Chocolat Professionnel 2013

The Salon du Chocolat in Paris 2013 (30/10 to 3/11) includes the fourth edition of its biennial edition for the professional sector (28 to 30/10). As if the figures precede it do not speak for themselves, 19 editions of the legendary Parisian salon for the general public and 23 celebrations spread across French and international geography and international, the new proposal in Paris ensures the expansion of the total surface area of 12,500 m2 (2012) to the current 20,000, occupying the entire pavilion 5 of the Paris Porte de Versailles exhibition space.