Posts ByAna Rodríguez, Author at so good.. magazine - Page 3 of 65
ISM and ProSweets will be held in a mixed format in 2021
November 20, 2020 | Ana RodríguezThe fairs will take place from January 31 to February 3 in smaller dimensions and with a more focused participation of exhibitors.More info
Emmanuel Hamon opens French Touch in Kiev
November 17, 2020 | Ana RodríguezThe French chef and his wife have just opened an online boutique of craft sweets and pastries.
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Tribute to traditional Moroccan pastries in the film, Adam
November 13, 2020 | Ana RodríguezIn Maryam Touzani’s debut feature, pastry is a key element in the encounter between three generations of women.More info
Yann Brys, Julien Álvarez, and Johan Martin in the Bellouet Conseil course calendar
November 11, 2020 | Ana RodríguezThe Parisian school believes that it is more important than ever to help pastry chefs progress to revitalize their businesses.More info
Kyoto’s traditional confectionery, from museum to home
November 11, 2020 | Ana RodríguezThe exhibition, “Zen Nature in the palm of the hand”, dedicated to kyogashi, can be visited virtually.More info
Protecting the planet, an objective that is increasingly shared by the pastry chefs of Relais Desserts
November 9, 2020 | Ana RodríguezNot throwing away unsold products, taking steps to achieve zero waste, and reducing consumables in the laboratory are some of the challenges that Relais Desserts members set for themselves.More info
Coffee grinders, perfumes, radios and books in four artistic creations by Amaury Guichon
November 6, 2020 | Ana RodríguezThe popular French pastry chef never ceases to amaze on his social media with fascinating pieces made with perfect technique.More info
Ten modern examples of the prominence of apple in pastry
November 5, 2020 | Ana RodríguezIn cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.More info
Larousse launches a complete patisserie and baking guide with more than 200 recipes
November 4, 2020 | Ana RodríguezThe book includes useful techniques and basic pastry concepts that ensure a perfect baked product every timeMore info
Double tie and Italian stamp in the FIPGC panettone competition
October 28, 2020 | Ana RodríguezThe second edition of the competition, held in Rome, has awarded five chefs.More info