Introducing new, advantageous ingredients; simplifying the processes; increasing the uses and performance of each product; in short, optimizing the technical side of pastry and bringing it to its best: this is what smart pastry is all about – a concept which Jordi Puigvert practices and teaches all over the world as a technical advisor for several companies. And this will actually be the main topic of a book which will come out next November, written by Puigvert himself and published by Grupo Vilbo and So Good..Read More »
Archive for the ‘grupoVilbo’ Category
Grupo Vilbo launches the second edition, completely updated, of the successful book “The secrets of ice cream. Ice cream without secrets” in Spanish and English.
The classification of ice cream in families, the calculation of the AFP (Anti-freezing Power), the serving temperature, the specific balance for each ice cream, the cold maceration, the crushing of various ingredients with sucrose… these are techniques and concepts which are nowadays common in the artisanal ice cream industry and which are fluently dealt with in the trade.Read More »
Paco Torreblanca’s pastry, thanks to this great master’s unmistakable style, has become an international, timeless reference. His masterpiece book is proof of that, originally published in 2003, and whose third edition we now present. Its international success and a constant request for it from different countries has led us to republish it once again.Read More »
So Good..magazine 6 – We keep touring the sweet gastronomic world onboard So Good.. magazine. A universe without geographical borders inhabited by professionals firmly resolved to raise the level of patisserie, both in restaurants or hotels and in traditional workshops. The aim is to recognize the professional profile of pastry chefsRead More »
A tremendous success is the best definition for Ramon Morató’s ‘Chocolate’, a book published by Grupo Vilbo. Not only due to the thousands of copies sold so far, but also thanks to the countless praises and honors which both the author and the publishing house have received from professionals all over the world.Read More »
In So Good.. magazine, we are proving that not only is ‘the best pastry’ on a par with ‘the best cuisine’, but also that it has some own characteristics which raise it to the highest level in gastronomy. Now, from this renewed website, we intend to continue our work in the service of haute pâtisserie. We invite all those who are part of this noble trade to participate in this crusade.Read More »