Every six months, So Good.. arrives on the shelves of bookstores, schools, and workshops with a selection of around 25 chefs who offer their talent, creativity and technique, obtaining an unparalleled snapshot of the best pastry that is being created at the moment all around the world.
A unique manual that includes all the recipes of issues 9 to 16 of so good, duly classified by type of product, ingredient, and chef
26 pastry chefs come together in this so good.. 26 to continue sharing, because sharing is a way of moving forward, a way of growing, a way of living.
A crossroads between the innovative restaurant dessert, classic shop pastry, and that irresistible product just out of the oven
A crossroads between youth, boldness, and the weight of well-understood tradition.
Manual finishes become the new catalyst of modern pastry
Pastry is reinvented on a daily basis by the hands of French and European grand masters, but also by its skilled renovators from America and Asia
Couvreur, Haasnoot, Comaschi, and Morató together brimming with avant-garde pastry techniques and styles
Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry
What happens to creativity when it interacts with culinary cultures with a lot of personality, with revisited pastry classics, or with complementary disciplines such as cocktails and ice cream making...
Beautiful, Surprising, Playful, Sensitive, Elegant, Transgressive, Crunchy, Technological, Centenary, Innovative, Avant-garde ,Thorough, Healthy and Trending