Silicone mould, individual portion size, 6 indentations. 

• Dimensions overall mould: L300 x W175 mm 
• Dimensions portion size: L80 x W60 x H30 mm
• Volume: 80ml
• Temperature: -40°C to +230°C

Single portion cake trays with tab and foil top coating for professional presentation of patisserie.

• Packet of 100
• Shape: Oval
• Size: 95 x 60mm
• Colour: Gold 

Single portion cake trays with tab and foil top coating for professional presentation of patisserie.

• Packet of 100
• Shape: Rectangle
• Size: 110 x 60mm
• Colour: Gold 

Single portion cake trays with tab and foil top coating for professional presentation of patisserie.

• Packet of 100
• Shape: Rectangle
• Size: 130 x 40mm
• Colour: Gold 

Single portion cake trays with tab and foil top coating for professional presentation of patisserie.

• Packet of 100
• Shape: Square
• Size: 90 x 90mm
• Colour: Gold 

So Good is the no 1 international patisserie magazine, full of recipes & inspiration. A must have for any aspiring pastry chef. 


So Good magazine #15 focuses on style, variety, quality and creativity. 

Forward by Alberto Ruiz - Author So Good Magazine 
There are 26 chefs, seven of which are women, from 12 different nationalities, who show and share some sixty new recipes in this issue. All this in an exceptional volume of 304 pages. These are the overwhelming figures that so good..magazine # 15 presents. However, quantity is not what is most relevant. Since we were born seven years ago, what really matters to us are variety, quality and creativity. Thus we define what we have called so good..style.
Variety because we go from tarts to bonbons, passing through plated desserts, chocolate creations, breads, tablets, individual pieces, cakes … Quality because all the creations are designed from a careful selection of the best raw materials, choosing the most innovative formats and decorations, and taking care of the finishes. And creativity because we are seduced by chefs who take risks, who break new ground and who understand their profession as a permanent challenge to create and innovate.

Contents

• miquel guarro, painting flavors
• disfrutar, three-way creativity
• aya fukai, living the sweet life
• julien álvarez, the unrelenting weight of elegance 
• kirsten tibballs, good vibes 90
• josep maria rodríguez, interior design
• samantha mendoza, personal and delicate
• luciano garcía, between two worlds 122
• graham hornigold, ‘our job is to refresh the palette and complete the meal’
• marike van beurden, funky restiling
• ramon morató, spotlight on vegetables, invasion of the plants
• eric ortuño, mimetic desserts
• andrés lara & hiroyuki emori, united by icecream
• melissa coppel, taste: my identity
• nina tarasova, color and passion
• une glace à paris - emmanuel ryon and olivier ménard, classicism illustrated
• shigeo hirai, as a matter of water
• maya revivo, local flavors with a french touch
• yann bernard lejard, color explosion
• yves scherrer, suitable for all audiences
• zachary golper, like brain, like bread.

Issue: 15

Language: English 
Size: 230 x 297cm 
Pages: 304 
Printed: Biannually 
Published: January 2016

Revisited pastry classics, with complementary disciplines such as cocktails and ice cream making.

So good 19, the festival of styles

Talent manifests itself in many and varied ways. In modern pastry it finds inspiration in the culinary culture of countries such as Mexico or Japan. It also combines skills with other disciplines such as ice cream making or cocktails. Or rediscovering classics with renewed presentations? All this and much more in this issue, which gathers some of the most popular chefs of the moment and puts them in company with other more promising figures in a display of creativity that will not leave you indifferent.

CONTENTS

• Yann brys, Creative yes, but above all, gourmand
• Christophe Adam, Conquering the world
• Alex Stupak, Pastry was just the beginning
• Enric Monzonis, Soup-sauces, ice creams, and fermentations... Cuisine sneaks into pastry
• Russ Thayer, Searching for the boundaries of chocolate
• Scott Green, Declaration of principles
• Jordi Bordas, The power of knowledge
• Francisco Migoya, Inside out
• Amaury Guichon, ‘It’s too pretty… I don’t want to eat it’
• Kirsten Tibballs, Positive patisserie
• Jerome Landrieu, One decade transmitting the values of haute pâtisserie
• Gianluca Fusto, Projective pastry
• David Wesmaël, Demonstrating the possibilities of ice cream
• Gustavo Sáez, Formal in the day, daring at night
• Alberto Barrero, Simplicity as art 
• Rory Macdonald, Desserts in a dimly-lit bar
• Nicolas Lambert, The right balance of textures
• Fabrice Danniel, When inspiration comes from nature
• Ksenia Penkina, Going out of the comfort zone
• Tidbits
• Hisahi Onobayashi, Believing in the power of ingredients
• Rhian Shellshear, Australian-style ferments
• Asia Pastry Forum, Creating a school of followers in Malaysia
• Frank Vollkommer, Designing décors

Issue: 19

Language: English 
Size: 230 x 297cm 
Pages: 304 
Printed: Biannually 
Published: January 2018

Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry.

So Good 20 invites you to celebrate innovation and technique in modern pastry. Modernity needs the personality of each chef to propose unprecedented concepts, but also generosity to share them with the whole sector. This is what the most innovative chefs in this issue do, such as Bart de Gans, Dinara Kasko, Andrés Lara, and Graham Miers. From the kitchens of the restaurants on the lips of everyone arrive the surprising Matthew Siciliano, Albert Adrià, the Disfrutar team, and Riley Redfern, among others. Elegance is reinvented in the hands of Patrice Demers, Eunyoung Yun, Marijn Coertjens, Luciano Garcia, and the rest of the international chefs who accompany them.

CONTENTS

• Enigma, The jewel of Albert AdriàDinara Kasko, Look and see
• Philippe Vancayseele, Possibilist creativity
• Gianluca Fusto, All to 3
• Andrés Lara, A creative exercise around ice cream
• Melissa Coppel, Details that count
• Oriol Castro, Eduard Xatruch & Mateu Casañas, The OC’OO ways
• Patrice Demers, À la minute
• Josep Maria Ribé, Object of desire
• Rafa Delgado, Without loose ends
• Bart de Gans, East of West
• Ryosuke Sugamata, Seeing is not always believing
• Marijn Coertjens, There is no evolution without challenges
• Matthew Siciliano, The taste of a community
• Luciano García, The good vibes
• Graham Mairs, The theory of creativity
• Eunyoung Yun, Simple + pretty = irresistible
• Riley Redfern, Knocking the classics
• Elwyn Boyles, Simply Perfect
• Tidbits
• Baltasar Massot, A round snack
• Winterspring, A Danish look at dessert
• Kévin Clemenceau, The success that helps you grow

Issue: 20

Language: English 
Size: 230 x 297cm 
Pages: 304 
Printed: Biannually 
Published: July 2018

All the recipes from so good.. magazines (#9 to #16) in one unique volume! 

Why is So Good Recipes 2 so popular? Because it includes all the recipes published in the issues of so good, a compilation that in this second instalment covers from issue 9 to issue 16.

It is the perfect addition to each issue of this highly respected haute patisserie magazine. It classifies all the content depending on the type of creation, dividing the content into a total of 12 families of elements that in turn are divided into other sections, making it is easy to find cakes, mousses, creams, icings, jellies, among others.

It is a powerful tool to encourage your creativity and which also lets you search, for example, for the main flavour used, or one of the 150 chefs creating each formula, in more than 1,600 recipes.

Renew your repertoire of creations, observe at a quick glance the latest trends in formulation, and compare the different options available to you based on the ingredients and techniques used by the best chefs of international fame. What more can you ask for from a recipe book?

Size 22x21cm
Language English 
Pages: 332
Semi Hardcover 332 pages
Published in 2018
Weight 1100g

Solia clear plastic cube with curved edges, this product is recyclable and can withstand temperatures from -17°C to 70°C. 

• Product dimensions: 55 x 55 x 35mm
• 10 units per sleeve
• Material: Transparent plastic 
• Volume: 50ml 

Brand: Solia, France

Solia clear plastic truncated tube, this product is recyclable and can withstand temperatures from -17°C to 70°C. 

• Product dimensions: 43 x 40 x 71mm
• 8 units per sleeve
• Material: Transparent plastic 
• Volume: 75ml 

Brand: Solia, France

Solia clear plastic sphere, this product is recyclable and can withstand temperatures from -17°C to 70°C.

Brand: Solia, France 

The silicone bowl scraper is a highly flexible spatula that scrapes mixture out of bowls with ease. 

• Temperature range: -60°C to +230°C
• Food safety grade
• Transparent plastic handle
• Easy to use and to keep clean
• Resistant to corrosion
• Overall length: 235mm
• Blade size: 65 x 35mm

Made of high density rubber and featuring a sturdy stainless steel handle, this bowl scraper is both pliable and heavy duty.

• Overall length: 320mm
• Blade size: 120 x 75mm

Brand: Loyal

Professional grade flexible stainless steel straight blade. Ideal for cake decorating and patisserie work.

• Black plastic handle
• Food safe, hard wearing and dishwasher safe
• Blade size: 150 x 27mm

Brand: Loyal / Made in Japan 

Professional grade flexible stainless steel straight blade. Ideal for cake decorating and patisserie work.

• Black plastic handle
• Food safe, hard wearing and dishwasher safe
• Blade size: 200 x 30mm

Brand: Loyal / Made in Japan 

Working with chocolate and creating chocolate art, a practical guide and source of techniques and ideas illustrated with step-by-step images.



For professionals, aspiring chefs and enthusiasts that would like to learn about creating art with chocolate. 

Content Overview:

• Cocoa cultivation, from bean to bar
• Processing of couverture
• Tempering chocolate couverture
• 20 Techniques and decorations:
  • Working with moulds
  • Basic casting with couverture
  • Making and working with modelling chocolate
  • Make your own moulds 
  • Making of garnishes and decorations (teardrops, cigarillos, ornaments, curls, leaves, spirals, working with transfer sheets and more)
  • Airbrushing with chocolate
• 26 chocolate praline recipes
• 15 chocolate showpieces – step by step production of parts with images
  • Masquerade
  • Chess Champion
  • Love – 2 figurines
  • Merlin – Owl
  • Calla – flowers in a vase  
  • Easter bunny and eggs
  • Pacific Beauty – figurine
  • Pharaoh
  • Flower cup
  • Salt & Pepper – 2 chef figurines
  • Butterfly
  • Master of chocolate, Maya antique showpiece
  • On top – stork on a nest
  • Dream team – 2 figurines skiing
  • Magic – assembly with flower and structure   
• 5 themed decorations for buffets, with show pieces, recipes for desserts and sweet treats

Language: English/German

Sizes: 215 x 305 mm
Pages: 204
Hardcover 

We have assembled a Bakery Starter Tool Kit that provides all the basic tolls to get you started on your baking journey!

TOOL KIT CONTENT:  

The tool kit contains 7 essential tools.

• Grey knife wrap
• Palet knife
• Paring knife 
• Pastry brush
• Whisk
• Card scraper
• Rubber econome
• Metal scraper

Paco Torreblanca is one of the great master chefs of the world’s pastry in the last three decades and a highly acknowledged professional. 

Languages: Spanish/English

Two volumes:

• Volume 1
  128 colour pages. Size: 210 x 330 mm. 118 pictures
• Volume 2
  168 colour pages. Size: 210 x 330 mm. 160 pictures

Step-by-step photographs of the most important techniques in sugarworks.

Cakes and desserts recipes.

Description: This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With this ‘Collection of Sugar Pieces’, the master chef forges a new path in the conception of artistic pieces in pastry making. Torreblanca’s hands give sugar some magical and surprising shapes, between architecture and sculpture, transparency and opacity, lights and shadows.

New treatments, techniques and uses related to the different types of sugar: pulled, blown, casting, bubble, isomalt, pastillage…

Also, the book includes the preparation and recipes of different cakes and desserts, among which some interesting specialties such as the updated Japanese sponge cakes or dorayakis stand out.

With his work, the master chef Torreblanca leads us in a walk along the path of contemporary art, an ephemeral art which is constructed with sugar as the main raw material, and an art which formally, technically and conceptually overtakes the traditional work of sugar in pastry making.

‘Collection of Sugar Pieces’, by Paco Torreblanca, consists of two volumes which complement each other. The first volume shows large-format photographs of all the artistic sugar and chocolate pieces, cakes and desserts, together with comments from the author about each creation.

The second volume reveals all the formulas and recipes, besides all the technical information regarding sugar, its different types, preparation processes, cooking methods, uses, and so on – all this accompanied by step-by-step illustrations.

• Size 21 x 33 cm
• Language English / Spanish
• Author/s Paco Torreblanca
• Semi Hardcover Vol 1: 128 pages / Vol 2: 168 pages
• ISBN-10 84-922443-7-2
• Published in 2008
• Weight 2 kg