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 | Ana RodríguezAvailable 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 | Ana RodríguezThe 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 | Ana RodríguezThe 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 | Ana RodríguezDenmark, 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 | Ana RodríguezThe 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 | Ana RodríguezGalician 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 | Ana RodríguezAfter 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 | Ana RodríguezA 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 | Ana RodríguezAward-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 | Ana RodríguezEight 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