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Posts ByJaume Cot, Author at so good.. magazine

Going around creativity (27 times)

January 17, 2022 |

The search for their own style, the need to find alternative ingredients, or dissolving the boundaries between sweet and savory inspire many of the chefs at # sogood27More info

Europain 2022 postpones its celebration for two months

January 5, 2022 |

The spike in cases of the pandemic has pushed the fair to delay its dates, as Intergastra and Sigep have recently done.More info

‘New-School Sweets’, Vinesh Johny and Andrés Lara’s fertile and fun collaboration

December 2, 2021 |

Both chefs has joined talent, pastry skills and sense of humor to bring out a very unique repertoire of mouth watering pastriesMore info

Relais Desserts incorporates Emmanuel Ryon and Eric Ortuño among its new members

September 22, 2021 |

Four new large establishments in Barcelona, ​​Paris, Wiesbaden, and Rodez extend and reinforce the Relais Desserts distinctive and its philosophy of defense of haute pâtisserieMore info

Johan Martin, Yann Brys and Nicolas Lambert, Prix d’Excellence 2021

September 21, 2021 |

The emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie More info

Pierre Hermé invites you to a ‘promenade’ through nature in his latest collection

September 17, 2021 |

Herbs and flowers such as meadowsweet, verbena, or pine and less common fruits such as Physalis assault Pierre Hermé’s showcases this season, with designs that do not disappointMore info

Host finalizes the details of an edition that celebrates the return of presence

September 16, 2021 |

Milan will become a hub for hospitality and food trends for four days, with more than 800 activities scheduled and with various international competitions around such emblematic products as the tiramisu and the panettoneMore info

Canadian scientists come up with a method to simplify and perfect chocolate tempering

September 7, 2021 |

A phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professionalMore info

Szilárd Tóth and Csenge Dusha: ‘We believe in preserving both food and heritage’

September 1, 2021 |

Salt Budapest looks towards Hungary culinary tradition, especially from the countryside to offer a unique and modern cuisine, including bread and dessertsMore info

Everything is ready for the most peculiar edition of the Coupe du Monde de la Patisserie

July 30, 2021 |

Only 14 countries will face off in a final full of changes that are aimed at better responding to the challenges of today’s socieMore info