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Posts ByAna Rodríguez, Author at so good.. magazine - Page 2 of 73

A Korean study reveals dark chocolate changes gut microbiota

October 8, 2021 |

The trial, carried out at Seoul National University, directly links increased Blautia obeum bacteria with improved mood.More info

Kopain, Christophe Michalak’s dream bakery

October 6, 2021 |

In this Parisian establishment, the chef wants to reproduce the emotions he felt as a child when he went with his grandmother to buy bread.More info

First finalists and WCM 21/22 preselection schedule

October 4, 2021 |

The competitors from Japan, Poland, the Middle East, and Belgium who will face each other in the final in Paris are now known.More info

Disfrutar’s technical talent is the protagonist of its first great compilation book

October 1, 2021 |

Oriol Castro, Eduad Xatruch, and Mateu Casañas bring together all the creations and techniques developed in the 2014-2017 period of their avant-garde restaurantMore info

Dinara Kasko organizes an online Pastry Marathon with great Ukrainian chefs

September 30, 2021 |

In 11 days this ambitious initiative for pastry chefs of all levels begins.More info

Sixteen professional and junior contenders for the Championnat de France du Dessert

September 29, 2021 |

The grand finale will take place on October 5 and 6 in Canteleu.More info

Call for the European Pastry Cup for this coming January in Europain

September 28, 2021 |

The European qualifier of the Coupe de Monde de la Pâtisserie wants to recover the stage at Europain SirhaMore info

‘Reasoned Gourmandise’ by Frédéric Bau, now available in English and Spanish

September 23, 2021 |

The book, which is having great sales success, can be found at our online store, Books For Chefs.More info

Three months to go for the most sustainable World Pastry Cup

June 15, 2021 |

In this edition, chaired by Pierre Hermé, colourants such as titanium dioxide and glitter
will be banned.More info

Babka Praliné, the joint creation of Conticini and Cagnes

June 8, 2021 |

Both chefs have designed this balanced proposal of powerful flavors and great technique together. More info