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Posts ByAna Rodríguez, Author at so good.. magazine - Page 3 of 78

Delicate pastry, the focus of Nina Métayer’s first book

February 8, 2022 |

Available in French in our Books For Chefs online store, the book proposes creations for all moments that invite gourmand pleasure.More info

François Perret versions his emblematic Madeleine for Easter

February 7, 2022 |

The pastry chef at the Ritz Paris Le Comptoir has used high-quality chocolate to make this piece with a surprise inside.More info

La Maison du Chocolat’s nod to Paris in its Valentine’s Day collection

February 4, 2022 |

The illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.More info

Only three countries will compete in the European Pastry Cup 2022

January 25, 2022 |

Denmark, Sweden, and the United Kingdom will fight it out on March 28 within the framework of Sirha Europain.More info

Titanium dioxide will no longer be marketed in Europe starting in August

January 21, 2022 |

The European Union has just published the regulation that will come into effect on February 7.More info

Eight emblematic baked goods from Spain, France and Italy by Joaquín Llarás

January 20, 2022 |

Galician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manualMore info

PandUovo, the new Easter creation by Andrea Tortora

January 19, 2022 |

After finding old family tin-plated iron molds in the shape of half an egg, the chef uses them with leavened dough similar to that of the dairy milk and vanilla based pandoro came about.More info

Health and flavor, the main reasons for consuming plant-based chocolate

January 14, 2022 |

A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info

The Baker & The Bottleman, a sustainable bakery and wine bar in Hong Kong

January 10, 2022 |

Award-winning British chef Simon Rogan is the driving force behind this establishment that has a very eco-friendly spirit.More info

Sustainability, ease of use, and nutrition, this is what is most valued in the Sirha Europain Awards

January 5, 2022 |

Eight innovations will be awarded by a jury of experts, professionals, and journalists specialized in bakery-pastry in the next edition of Sirha Europain.More info