France updates its classic ice creams October 21, 2014 | Luis Concepción
Apple compote éclair, by Olivier Fernández August 20, 2014 | Albert Mañé
“100 so good.. Pastry Shops”, the guide of the best pâtisseries worldwide October 15, 2014 | sogoodmag
International Ambassadors Seminar of Barry Callebaut in Barcelona September 8, 2014 | Albert Mañé
Limoncello concentrate natural aroma 70% volume, by Premium Gastronomie
True bread. A professional guide to breads and enriched doughs
The candidates will be required for the first time to sculpt a whole block of chocolate and integrate it in their artistic chocolate creation. They will also work with two ice blocks similar in size to the artistic creation made of sculpted ice.
Sigep is, undoubtedly, one of the world’s major meeting points for the ice cream, pastry and bread industries. This exhibition is already preparing its 36th edition, and it has been announced that bread will be playing an important part in it, in response to the important evolution this sector is experiencing.
The recently completed Copa Maya of Pastry Cooking 2014, celebrated at Mexipan, went to the host country, Mexico. Alongside them on the podium were Columbia and Argentina .
Jerome Landrieu is the director of Barry Callebaut’s Chocolate Academy in Chicago. From there he shares with us his creations, always impeccable and imaginative, such as this memorable Harmony of lemon, mint and chocolate. (so good..6)
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.