Ana Rodríguez, Author at so good.. magazine - Page 40 of 84

Natural ingredients and sustainability, the focal points of ISM and ProSweets

École Bellouet Conseil

Puratos Acquires the Legendary École Bellouet Conseil

Five reasons to visit Bakery China 2025

Bakery China

The First Chicago Baking & Pastry Forum: Top Chefs and US National Selection for the Coupe du Monde de la Pâtisserie

Coupe du Monde de la Pâtisserie USA Pastry Team

More than 150 chefs attend Jordi Bordas’ B-Concept World Tour in New York and Los Angeles

Jordi Bordas

macambo

Discover the full potential of macambo, cacao’s unknown “brother,” with David Chamorro and Christian Domínguez

so good #33

so good recipes.. 4 inside

Where is pastry heading? Discover three trends in so good.. recipes 4

Books For Chefs Catalogue

Winners Championnat de France du Dessert

Clément Réauté and Lucie Billon, french champions du Dessert 2025

Championnat de France du Dessert

so good recipes.. 4

so good.. recipes 4 helps you work smarter

Books For Chefs Catalogue

Six fun and sweet trompe-l’oeils you’ll find in Mini by Xavi Donnay

Books For Chefs Catalogue Xavi Donnay

Koakim Prat's éclair

Ten International Books to Take Your Creativity Further in Desserts and Doughs

Books For Chefs Catalogue David Gil

Carmen Rueda

The Silk Road dessert menu by Carmen Rueda, best pastry chef MENA

tobacco truffles cover

Bonbon Challenge: Tobacco-Scented Truffles, Francisco Migoya’s Curious Idea

Chocolate Bonbons Francisco Migoya