Pack Pastry & Ice Cream

Your go-to guides for the finest in ice cream and pastry. Elevate your sweet creations and savor the best of both worlds. 

so cool.. magazine 

The first issue of so cool..magazine gathers 20 great articles signed by 23 professionals from around the world, spread over 306 pages. An authentic festival of signature ice cream with technical articles on topics as varied as vegan frozen pastries (Jordi Puigvert); the possibilities of a new ingredient, green vanilla (Jordi Guillem and Eric Miete); ice creams made from the most complex wines of the DO Marco de Jerez (Carlo Guerriero); and the application of enzymes in ice cream (Albert Soler and David Gil), and more.

so good.. magazine #32

Is a high-end culinary magazine that focuses on pastry, desserts, and the world of professional chefs. The 32nd issue features innovative recipes, interviews with top pastry chefs, and insights into the latest trends in the industry. It's a source of inspiration for professionals and enthusiasts alike, showcasing the artistry and creativity of contemporary pastry-making.