"So Good" is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. 'So Good' is an international magazine with a pronounced exclusive nature. Thanks to its international coverage, the most prominent master pastry chefs, maîtres glaciers and chocolatiers of the world are featured on the pages of each one of the magazine issues. The exclusiveness of this magazine is a result of a selected content, based on the collaboration and recipes of the best pastry chefs, with numerous step-by-step explanations, the most interesting interviews, the latest trends in the trade, the most important international events, the latest gourmet products… all this accompanied by an impeccable edition, an elegant and modern design and high-quality photographs.
Summary
Albert Adrià, la dolça, ticket’s sweetest ring;
René Frank, a pinch of madness and a high dose of good sense;
Scott Green, nice, balanced, possible… happy;
Darren Purchese, an exclusive and extravagant dessert night ;
Angelo Musa, the thrice-crowned king
Gustaf Mabrouk & Hans Ovando, knocking borders down
Damien Piscioneri, bright, luxurious, refined
William Curley, classical refinement
Futoshi Hashimoto, enclose every flavor the ingredient has
Antonio Bachour, shockwave
Nicolas Jordan, ice cream at the center of discourse
Jean-Marie Auboine, ‘I want my customers to continue experiencing traditions and …’