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

Natsuko’s work in the fusion of fashion and art with cooking and pastry making stands out. But also her concern for the environment and the future of gastronomy.More info

A multifaceted chef that is inspired by natureMore info

This multifaceted chef debuts in so good.. magazine 29 with a committed and sustainable discourse that she puts into practice every day.More info

The chef has shown in so good.. magazine 29 a recipe that is an example of sustainable pastry.More info

A recipe developed from an innovative study on fruit glazes.More info

Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info

In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info

Inspired by his trips to Costa Rica, the Dutch pastry chef presents this spectacular dessert with a very refreshing interior.More info

The goal of the French chef at Four Seasons Madrid is to build proposals capable of combining the local, tradition and modernity, all without losing sight of the fact that they are ‘crowd-pleaser’ products.More info

Andrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining conceptsMore info