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Posts ByAna Rodríguez, Author at so good.. magazine

Asia’s Best Pastry Chef 2017 is Kazutoshi Narita

March 20, 2017 |

The pastry chef of Esquisse, in the heart of Tokyo, makes round desserts that combine precision and style.More info

The most charitable macaron day returns

March 16, 2017 |

A new edition of this initiative, organized by Relais Desserts and La Maison Pierre Hermé, is being held on 20 March to combat cystic fibrosis.More info

Restaurant pastry is the star in Identità Golose 2017

March 14, 2017 |

In its last edition, the Italian gastronomy congress hosted an event dedicated to today’s international pastry chefs, including a tribute to Iginio Massari.More info

Bangkok World Pastry kicks off with Jordi Bordas

March 13, 2017 |

The World Pastry Champion 2011 inaugurated the ambitious course program with his unique B • Concept method.More info

‘Chocolate-devotee’ Enric Rovira’s Easter proposal

March 9, 2017 |

The Catalan Easter monas arrive at the Chocolate Academy in Barcelona.More info

Artistic cases, eggs and colorful ducks in Christophe Adam’s Easter collection

March 3, 2017 |

Adam’s originality is once again evident in this collection for lovers of chocolate and fun.More info

A samba Easter with Thierry Mulhaupt

March 2, 2017 |

This Alsatian pastry chef is inspired by Brazil to present a collection of powerful flavor and artistic touches.More info

5 food concepts imagined through chocolate

February 27, 2017 |

Studio Appétit, in collaboration with Oialla Chocolate, proposes a Room Service collection so hotel guests can have a unique experience.More info

30 pastry chefs aim to be Savour Patissier of the Year 2017

February 20, 2017 |

In May, candidates will have to demonstrate their skills in cakes, éclairs, entremets, and desserts before a jury formed by some of the most well-known pastry chefs in the world.More info

Glass “Goûte” in the shape of a finger that improves the taste of food

February 15, 2017 |

The spoon has been designed by Michel / Fabian as if it were an extension of the hand so as to enjoy creamy foods such as yogurt, honey, giandujas, porridge, or chocolate mousse.More info