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Posts ByAna Rodríguez, Author at so good.. magazine - Page 2 of 78

Ju Chamalo’s pastry flans now in a book

April 1, 2022 |

Available in French at Books For Chefs, it proposes fifty flan recipes, from traditional to fruity, and shares practical tips.More info

Ten artistic chocolate eggs for an unconventional Easter

March 31, 2022 |

Eggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar… The Easter campaign is full of creativity once again.More info

Sigep receives fewer attendees, but does not disappoint

March 21, 2022 |

Attendance was reduced by 25% compared to 2020.More info

Alléno & Rivoire explore French vineyards in their chocolate bars

March 17, 2022 |

The Terroirs de France collection proposes pairings of chocolate with champagne and cognac, among other drinks.More info

Sigep 2022 delves into big ideas and sustainability at the Pastry Arena

March 9, 2022 |

The 43rd edition, which was initially scheduled for January, will finally take place in March.More info

Ten women pastry chefs who assert their talent day by day

March 8, 2022 |

On the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.More info

Modern and committed bakery is ever present in Sirha Europain

February 22, 2022 |

In the next edition, visitors will find answers to the main current issues in the bakery sector.More info

In love with the coco, Yann Couvreur’s romantic entremet for Valentine’s Day

February 14, 2022 |

The chef once again resorts to the fox, his alter ego, to create a piece with the coconut as the protagonist.More info

Les Vergers Boiron, 80 years of passion for fruit

February 11, 2022 |

In 2022, the brand reaffirms its ambitions in terms of innovation, service, and social and environmental responsibility.More info

Sahar Parham Al Awadhi, Middle East & North Africa’s Best Pastry Chef according to the 50 Best

February 10, 2022 |

This chef born in the Emirates is the winner of an award that now looks towards this part of the worldMore info