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Posts ByAna Rodríguez, Author at so good.. magazine - Page 2 of 65

Yann Brys draws inspiration from the Christmas tree and winter forests for the Evok bûches collection

December 18, 2020 |

The MOF has designed five Christmas logs that vindicate the essentials, traditions, and symbols.More info

Vincent Guerlais’ Christmas log, straight from the North Pole

December 17, 2020 |

The French chef surprises this holiday season with visual and tasty creations.
More info

Francisco Migoya, the USA Cacao Barry ambassador most committed to sustainability

December 14, 2020 |

The chef will promote sustainable cocoa production together with the Cocoa Horizons Foundation.More info

Sofía Cortina, Latin America’s Best Pastry Chef 2020

December 10, 2020 |

Modern and versatile, she has received training in French pastry, although she is an advocate of indigenous fruit from Mexico and reducing added sugar.More info

ISM and ProSweets have finally been postponed to 2022

December 3, 2020 |

The Koelnmesse has postponed the editions planned for 2021 due to high infection figures and international travel restrictions.More info

Antonio Bachour presents his most culinary and refreshing book, ‘Bachour Gastro’

November 27, 2020 |

The book, available at Books For Chefs, brings together 52 previously unpublished sweet and savory creations,to be eaten in two bites.More info

Five best-selling pastry books to start or expand your knowledge

November 27, 2020 |

It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!More info

The École Ducasse – Paris Campus is born, a new center of reference for training in pastry arts

November 24, 2020 |

This 5,000 m2 center dedicated to taste includes nine laboratories dedicated to culinary arts, pastry, bakery, chocolate, and ice cream.More info

Twelve Christmas bûches for a poetic and magical Christmas

November 23, 2020 |

Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.More info

Frédéric Bau explores a pastry without excesses in the book “Gourmandise Raisonnée”

November 20, 2020 |

The book, available in French at Books For Chefs, explores the fundamentals of a new healthy, respectful, and delicious pastry.More info