Fernando Toda, Author at so good.. magazine - Page 6 of 6

A new collection of tools created by Pierre Hermé

Peter Remmelzwaal

Four tips from Peter Remmelzwaal for being a creative Pastry Chef

How Raúl Bernal fused chocolate and cycling to become the Best Master Chocolatier in Spain

Raúl Bernal so good #32

Squadra is the Americas pastry team for Irca Group

Irca recruits talent from America

Pastry Chefs in USA

María Evans

María Evans: “Azú is one of the few bean-to-pastry bakeries in the world”

Idoia Lacambra’s ‘rogue’ desserts with a marine flavor from the restaurant Aponiente

Ángel León so good #31

Seven chefs who have helped place Malaysia at the epicenter of haute pâtisserie

Jeffrey Tan Jer Yenn

Club Coupe du Monde Team USA announces Executive Board and prepares for Lyon 2027

Coupe du Monde de la Pâtisserie USA Pastry Team

Refresh yourself this summer with the best-selling pastry and bakery books from Books For Chefs

Antonio Bachour Books For Chefs Catalogue

Five facts you should know about García, Luciano García’s ambitious establishment in Buenos Aires

Luciano García so good #31

Jer Yenn and Jia Yi: “In the near future, we see JY FOOD LAB as a vibrant space where our passion for patisserie and gastronomy comes to life”

Jer Yenn Jia Yi

Eight pastry chefs who have been seduced by the subzero world

Artem Grachev David Wesmaël

Ten aspiring countries at the Asian Pastry Cup 2024 and new travel cake test

Asian Pastry Cup Coupe du Monde de la Pâtisserie