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Posts ByAna Rodríguez, Author at so good.. magazine

Sigep recovers its rhythm and reaffirms itself as a showcase for trends

February 6, 2023 |

The Fair gathered more than 1,000 brands and visitors from 155 countries.More info

Sirha Lyon 2023 sees figures from the pre-pandemic era

February 2, 2023 |

The pandemic is now but a memory for a fair that has convinced exhibitors and visitors.More info

The Italian pastry chef Ilaria Castellaneta is crowned Pastry Queen 2023

February 2, 2023 |

The Japanese pastry chef Yui Tateyama came in second place, and the Indian chef Eureka Araujo came in third.More info

Haute pastry once again plays a prominent role at Host 2023 with Iginio Massari

January 27, 2023 |

The pastry chef will organize the third edition of the Luxury Pastry around the World eventMore info

Lenôtre opens a culinary arts school in Thailand

January 25, 2023 |

With more than 3,000 m2, the center aspires to become a training benchmark in Southeast Asia.More info

François Daubinet reveals the ins and outs of the creative process in his first book, Inspirations

January 24, 2023 |

From the first sketches to the technical limitations, this book shows everything that goes behind a pastry creation.More info

Japan, the perennial runner-up, wins the Coupe du Monde de la Pâtisserie 2023

January 23, 2023 |

The country, which had won the silver medal during the last five editions, has prevailed with a work based on the wind.More info

Scientists in the UK discover how to create healthier chocolate with a 3D tongue

January 20, 2023 |

According to research, chocolate is irresistible to most people because of the film of fat it releases when it comes into contact with the tongue.More info

Future trends and major championships at Sigep 2023

January 19, 2023 |

The fair will celebrate its 44th edition at the end of January in Rimini.More info

French-Japanese fusion in Kiyoka’s Chinese New Year and Valentine’s Day proposals

January 17, 2023 |

At her patisserie in Hong Kong, chef Asuka Matsubara displays skills gained in top pastry kitchens in Paris and Japan.More info