Alberto Ruiz, Author at so good.. magazine

So good #34 editorial. Pride in a profession

Theobromine in cocoa may slow aging, according to a scientific study

Chocolate Cocoa

Jean Sivieude: “In France, Italy, and Spain, there’s a desire to return to classic flavors”

Pastry Interviews

Why is pastry key in a restaurant? Kunal Kathpalia (Indienne) gives five reasons

Kunal Kathpalia so good #34

Beyond Chocolate, the book that explores the versatility of cacao in desserts, savory dishes, and beverages / Review

Books For Chefs Catalogue Cocoa, Couvertures and Chocolate

Sigep World 2026 reinforces its global character with new hubs and more countries

Gelato World Cup Sigep

Eight countries will compete in the 2026 European Pastry Cup. Discover the candidates!

Bart de Gans Coupe du Monde de la Pâtisserie

Art comes to the galettes des rois: five masterpiece creations

Christmas Pastry galette des rois

Sourdough, Mini Formats, and Filled Bars: The Three Key Trends in Bakery, Pastry, and Chocolate for 2026

Research and Development

Sho Kimura: “My vision of pastry has completely changed since I came to France”

Pastry Interviews Sho Kimura

The Gelato World Cup 2026 gathers 12 countries and a program brimming with creativity

Gelato World Cup Sigep

Seven Christmas bûches to travel and discover new sweet horizons

Bûches de Noël Cédric Grolet

sisho leaf's technique

Albert Daví’s laser-cut acetate sheet technique for creating three-dimensional cakes

Albert Daví so good #34