Image Image Image Image Image Image Image Image Image Image

Posts ByJaume Cot, Author at so good.. magazine

The interstellar journey of Bart de Gans and Maurits Van der Vooren

March 26, 2021 |

A journey through different moments which are especially linked to space travel. We pay our particular tribute to Maurits Van der Vooren in his most galactic collaboration for so good magazine.More info

Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’

March 4, 2021 |

Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info

The French chef Jean Marie Hiblot has passed away

February 5, 2021 |

An important figure in French pastry who at the age of only 40 had carved out a career alongside figures such as Gilles Marchal, Christophe Michalak, or at Alain Ducasse, where he was currently working.More info

Coulant by Michel Bras: ‘No one will ever be able to take away from me the emotion after the first successful cooking tests’

February 2, 2021 |

40 years after the invention of coulant is time to chat with its author and reflect on its legacyMore info

So many (Pastry) stories to tell, and now we have reached issue 25!

January 7, 2021 |

Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazineMore info

Florent Margaillan: ‘we are living a kind of return to the basics’

January 4, 2021 |

French modern patisserie which pays attention to large formats and lighter resultsMore info

Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’

December 2, 2020 |

Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spiritMore info

A healthier and more sustainable milk chocolate thanks to peanut skin

August 26, 2020 |

Wastes from the food industry that are actually rich in polyphenols can help to get healthier foods and give new value to other derivatives of cocoaMore info

Joaquin Soriano:‘Going against conventional wisdom is really interesting’

August 5, 2020 |

Located in Taiwan, CJSJ reflects the strong personality of his pastry chefMore info

10 movies in love with pastry

May 29, 2020 |

Can anyone doubt the cinematic power of a good chocolate or a freshly baked cookie? These proposals on the small and large screen confirm that the relationship between pastry and cinema is highly emulsifiable.More info