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

In so good.. 29, we have interviewed great professionals with different profiles and origins to delve into practices that reduce environmental impacts. More info

Among the many things that do define so good magazine, we could highlight the magnificent photos of the no less magnificent pastry creations, the novel recipes or the innovative techniques.More info

You don’t have to be an ecologist and a conservation fanatic to realize that it is necessary to change our practices, habits, and behaviors when it comes to the environment, and even more so when carrying out an activity that is directly nourished by Nature such as pastry makingMore info

Strawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.More info

What makes us feel such intense emotions every new So Good? It is the names and surnames of each collaborator, it is the talent that shines on each page of the magazineMore info

Cédric Grolet, Marike van Beurden, Daniel Álvarez, and Gabriele Riva are among the chefs who will give courses in the school.More info

18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is …More info

So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.More info

Once again, Pastry Live turned Atlanta into a capital of pastry cooking. From the 24th to the 26th of August, this great event offered interesting seminars and a handful of various professional competitions, such as the National Showpiece Championship or the Chocolatier of the Year.More info