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Posts ByAna Rodríguez, Author at so good.. magazine - Page 3 of 69

Captain America, Batman, Superman, and Harry Potter are the protagonists of Lluc Crusellas’s Easter campaign

March 12, 2021 |

Starting with a 20 cm egg, representative colors, and some key details, the young Spanish pastry chef recreates four popular superheroes.More info

Ibaktech, postponed to 2022

March 11, 2021 |

Due to the coronavirus, the fair has decided to postpone its 13th edition, scheduled in 2021.More info

Sigep Exp makes strides during post-pandemic times at Vision Plaza

March 10, 2021 |

The fair will broadcast live more than 20 international talks focused on food sustainability and new habits, among other topics of interest to pastry, bakery, ice cream and coffee professionals.More info

The selection of the Italian and international teams for the II Panettone World Championship begins

March 8, 2021 |

The final of the competition, organized by the Accademia dei Maestri del Lievito Madre e del Panettone Italiano, will take place at Host Milano in October.More info

Eight chocolate eggs for a creative and special Easter

March 5, 2021 |

Fun animals, elegant chickens, pictorial eggs, pop symbols, spaceships… This year is no exception. Great pastry chefs once again exploit their inventiveness for the Easter campaign.More info

7+1 books to enter the era of baked pastry doughs

March 2, 2021 |

We review some essential titles, available in Book For Chefs, for mastering the art of pastry, a discipline that is increasingly valued in haute pastry.More info

Ponthier creates the ‘Pure Trace’ label

March 1, 2021 |

The Maison thus guarantees healthy products without pesticides and is even more committed to traceabilityMore info

Sirha Lyon and the Pastry World Cup postponed to September

February 24, 2021 |

GL Events, organizers of the event, make a new effort to adapt dates to better overcome the situation arising from the coronavirusMore info

The 50 best Parisian pastry shops, together in a book

February 23, 2021 |

The journalist François Blanc gathers a valuable list of establishments and step-by-step recipes in this book, now available at Books For Chefs.More info

Le Cordon Bleu prepares an online demo with its teaching chefs Fabrice Danniel and Julie Walsh

February 22, 2021 |

On February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.More info