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Paco Torreblanca Archives - so good.. magazine

Blanc de blancs by Paco y Jacob Torreblanca

April 12, 2017

Vanilla sablé, vanilla bavaroise, apricot and vanilla insert are some ingredientes of this recipe by Paco and Jacob Torreblanca, one of the cardinal points of modern pastry.More info

Insights 2017. A talk with Paco and Jacob Torreblanca

March 30, 2017

A talk with Jacob and Paco Torreblanca reflects arguments of sufficient weight to justify periodic visits to this temple of pastry savoir-faire. More info

Restaurant pastry, for the first time in World Pastry Stars

May 18, 2016 |

The third edition of the International Congress has made restaurant pastry, a sector in continuous growth, the focal point through the participation of four top pastry chefs.More info

International pastry chefs at the opening of École du Grand Chocolat in New York

April 23, 2015 |

Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.More info

Paco Torreblanca: “We want to teach our students to love the work and the product”

December 11, 2014 |

Paco Torreblanca and his son, Jacob, have reached a special moment in their pastry cooking career, after establishing a teaching centre and consolodating an educational model that prioritises respect for the best ingredients and the love for the work of haute pâtisserie.More info

Paco Torreblanca 2

With this second book, the great master Paco Torreblanca steps into the world of gastronomy, whilst following the basic principles of pastry making. This work is full of new techniques and, above all, great ideas of extraordinary creative value, albeit their simple preparation.More info

Sugarworks, by Paco Torreblanca

This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With this ‘Collection of Sugar Pieces’, the master chef forges a new path in the conception of artistic pieces in pastry making. Torreblanca’s hands give sugar some magical and surprising shapes, between architecture and sculpture, transparency and opacity, lights and shadows.More info

Paco Torreblanca

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.More info

SIETE. seven masters of modern spanish pâstisserie

They are seven of Spain’s champions. But they are more than that. They are seven grand professionals who, in their careers, have not stopped evolving and who are the protagonists in Spanish patisserie. Seven personalities, seven different styles, seven waysMore info

Over 30 workshops and 2,000 people expected at the 1st Art & Pastry Festival

February 7, 2013 |

The first edition of the Art & Pastry Festival in Lugano (Switzerland) is putting the final touches to the organization of an extensive program of lectures, courses, round-table conferences, workshops and contests with which it intends to attract an estimated public of 2,000 to 2,500 people as we have been informed. It will take place on the weekend of 2nd and 3rd March, and will consist of more than 30 activities.More info