so good.. magazine – The magazine of the haute pâtisserie

An ingenious travel dessert that the professor of the School of Pastry of Barcelona presents packed in a box. Inside, the recipient will find the ingredients of the lemon pie in nice bags, a cardboard tray, and up to two spoons for tasting.
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With a panettone under his arm and pivoting between cuisine and pastryMore info

Undoubtedly, the main advantage of this dough and of this recipe in general is its versatility, as the onion can easily be
replaced by many other ingredients such as chocolate chunks, freeze-dried strawberries, nuts… Besides, this dough can be frozen either before or after being baked.More info

Jose Romero’s new book goes through simple but delicious culinary delights, without forgetting his educational vocation through numerous step-by-step instructions linked to street cuisine, to many Latin accents, and to pastry techniques used in savory proposals and in healthy and irresistible cold drinks.More info

Jose Romero visits some of our distributors to publicize his cookbook firsthand.More info

Ideas by Jose Romero, the fusion between cuisine and patisserieMore info

“Ideas and recipes between cuisine and patisserie” is the long title of the new book by chef and professor at the EPGB, Jose Romero, edited by Grupo Vilbo. It’s a long title since it was probably very difficult to makeMore info

Kirsten Tibballs, Jiro Tanaka, Johan Martin,Yann Couvreur, Frank Haasnoot, Davide Comaschi, Alexis Bouillet, Juan Contreras, Nicolas Belorgey, Attila Meinhart, Xavi Donnay, Richard Hawke, Pascal de Deyne, Essence, by Espaisucre, Miko Aspiras, Jose Romero, Anna Bolz, Ramon Morató & Anne Cazor, MOF 2018, Wang sen, Jerome FlayoscMore info

In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.More info

Candidates from Italy, Switzerland, the United States, Spain, France, Japan, Portugal, and Australia will meet in November in Lugano.More info