Posts ByAna Rodríguez, Author at so good.. magazine - Page 4 of 65
The company wants to preserve the environment and ensure the future of cocoa.
NORC at the University of Chicago provides data on child labor in Côte d’Ivoire and Ghana.
The book, available at Books For Chefs, gives tips, advice, and recipes for making classic and modern viennoiserie croissants.
In these times of restrictions, the benchmark bakery and pastry fair offers the opportunity to create connections with new international partners through iba.CONNECTING EXPERTS.
Christophe Felder and Camille Lesecq teach how to recreate small indulgences that are the hallmark of many a holiday in France.
The chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others.
The Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.
The chef proposes a gourmet tour of the legendary hotel’s pastry proposal through 60 recipes.
The president of the jury, Christophe Adam, is convinced that both winners will be worthy ambassadors of the future of plated desserts.
Bread is the absolute protagonist of this remarkable place designed by I IN studio.