Fourth Edition of Chocolate by Ramon Morató, updated and more affordable December 17, 2014 | Editorial Vilbo
Chocolate Christmas Balls by Michel Willaume December 5, 2014 | Albert Mañé
Marike Van Beurden. Talent and self-respect in equal measure December 15, 2014 | Alberto Ruiz
Patrick Roger, broken hearted but looking towards the future (Video in french) December 15, 2014 | Xavi Vilà
Ready-to-fill bases by Masdeu
True bread. A professional guide to breads and enriched doughs
The seed that was first planted at Tain l`Hermitage by Frédéric Bau, L’École du Grand Chocolat, now flourishes in its fourth global location, in one of the most enchanting areas in New York, the Dumbo neighbourhood, beside the Brooklyn Bridge
Whether it is the World Junior Pastry Championship or the Star of Sugar, the most important pastry events in the next edition of Sigep will share the same theme: universal Italian icons. The brands of Vespa and Ferrari, the Italian Food Style and the DNA of Italian pastry cooking will serve as inspiration for these national and international competitions. It will truly be an exercise in reinforcing the Italian identity within a glorious setting.
So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.
More than the prize money of 2,500 euros for first place, this trophy is a wonderful tribute to the career of this pastry chef from Kobe.
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.