Alberto Ruiz, Author at so good.. magazine - Page 9 of 13

Jean-François Deguignet: ‘Product freshness has become crucial in the world of pastry’

More than 150 chefs attend Jordi Bordas’ B-Concept World Tour in New York and Los Angeles

Jordi Bordas

macambo

Discover the full potential of macambo, cacao’s unknown “brother,” with David Chamorro and Christian Domínguez

so good #33

so good recipes.. 4 inside

Where is pastry heading? Discover three trends in so good.. recipes 4

Books For Chefs Catalogue

Winners Championnat de France du Dessert

Clément Réauté and Lucie Billon, french champions du Dessert 2025

Championnat de France du Dessert

so good recipes.. 4

so good.. recipes 4 helps you work smarter

Books For Chefs Catalogue

Six fun and sweet trompe-l’oeils you’ll find in Mini by Xavi Donnay

Books For Chefs Catalogue Xavi Donnay

Koakim Prat's éclair

Ten International Books to Take Your Creativity Further in Desserts and Doughs

Books For Chefs Catalogue David Gil

Carmen Rueda

The Silk Road dessert menu by Carmen Rueda, best pastry chef MENA

tobacco truffles cover

Bonbon Challenge: Tobacco-Scented Truffles, Francisco Migoya’s Curious Idea

Chocolate Bonbons Francisco Migoya

Labyrinthe Easter

Eleven Easter Chocolate Creations with Nods to Paris, Fashion, and World Peace

Albert Daví Christophe Michalak

Ciaurriz's butters

Artisan and flavored butters made from scratch. Adrián Ciaurriz’s bonbon proposals

Adrián Ciaurriz Chocolate Bonbons

Bakery at Iba

From toppings with natural colorings to healthy snacks, the latest baking trends at Iba 2025

Iba