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Posts Bysogoodmag, Author at so good.. magazine

Christophe Roesems: ‘It is not just a recipe, there are more things that are inherited in Wittamer’

August 9, 2017 |

The mission of the executive chef is to ensure that Wittamer’s spirit materializes in its day-to-day production.More info

Lior Shtaygman. A close look

August 4, 2017 |

The head of the training center Danon is convinced that israeli confectionary needs to focus on local products and to less imitate the French patisseries.More info

General characteristics for making Ramon Morató’s bonbon fillings

August 2, 2017 |

Texture, flavor, format, and presentation. The four characteristics to take into account in the bonbon fillings which are analyzed in the recognized book “Chocolate”, which is in its fourth edition.More info

Maison Ladurée. Paris emblem

June 30, 2017 |

Glamour, authenticity, exclusivity, and Parisian philosophy are some of the characteristics that define this pastry temple born in the nineteenth century. Its famous macarons have achieved glory and the recognition of experts and aficionados.More info

Types of decorative sugar and their cooking processes, by Paco Torreblanca

June 20, 2017 |

Sugar bubbles, pulled sugar, blown sugar, Isomalt … how to handle each sugar depending on the decorative result that we are looking for.More info

The different phases of ice cream

June 9, 2017 |

We went deep into the process of making an ice cream by the hand of two specialists in the field, the Spanish chefs Enrique Coloma and Pablo Galiana.More info

William Werner. A Pastry Chef for all Seasons

March 10, 2017 |

At Craftsman and Wolves, ts Rebel Within, a muffin-shaped cake of sorts dotted with bits of housemade sausage, asiago and green onion and stuffed with a perfect soft-cooked egg, became the San Francisco’s pastry shop’s cronut.
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Four by four

November 28, 2016 |

Four professional authors, Ramon Morató, Josep Maria Ribé, Raul Bernal, and Miquel Guarro, members of the team of the Chocolate Academy in Barcelona, demonstrate their talent and technical knowledge on pastry, chocolate making, sweet cuisine, and artistic chocolate.More info

Jean-Paul Hévin: ‘Japan has made me rethink how I work’

October 24, 2016 |

Japan exerts a great influence on Hévin, one of the artisans who also has most contributed to democratizing the bar of chocolate in France. As he admits, through this culture and the clientele of Japanese shops, he has incorporated more demand and rigor to an already outstanding job with chocolate.More info

United for knafeh. Yehiye Qadari & Yoav Deckelbaum

October 17, 2016 |

These wonderful kadaif threads which shape the knafeh, one of the most beautiful and emblematic desserts of the Middle East, are also a symbolic link between two peoples and two cultures.More info