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

World traveler sharing his cream and butter knowledgeMore info

Known worldwide for being the inventor of the cronut, is the World’s Best Pastry chef 2017 as ranked by The World’s 50 Best Restaurants.More info

Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.More info

Josep Maria Ribé represents creativity from knowledge, demand, professional rigor, and well-done work.More info

Raul Bernal represents fantasy and fun creativity, starting from study and technique.More info

A new perspective of the great classics, with an aesthetic inspired in the eighteenth century.More info

While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.More info

The Roca brothers are in fashion. Their know-how and tenacity have led them to the very top, a well-deserved success which the youngest of the brothers –Jordi Roca, responsible for the desserts station at ‘El Celler’- has decisively contributed to. From so good.. magazine, we would like to congratulate him and celebrate by ‘savoring’ one of his most refreshing desserts from his latest creative phase, published in So Good #7. Read More

We can find various similarities, which are neither accidental nor coincidental, in the work, career and ideas of those who appear in the pages of so good.. magazine. We’re referring to work and personal effort, but especially to the ongoing struggle to go further and define an unmistakable style, a brand all quickly recognize and attributed to its author.More info