Posts ByJaume Cot, Author at so good.. magazine
Four new large establishments in Barcelona, Paris, Wiesbaden, and Rodez extend and reinforce the Relais Desserts distinctive and its philosophy of defense of haute pâtisserie
The emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie
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 disappoint
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 panettone
A phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professional
Salt Budapest looks towards Hungary culinary tradition, especially from the countryside to offer a unique and modern cuisine, including bread and desserts
Only 14 countries will face off in a final full of changes that are aimed at better responding to the challenges of today’s socie
Entremets and individual cakes developed in master classes and collaborations with commercial brands in recent years are now the star content of the first book by the Breton chef based in Ukraine
Located in the heart of his central workshop in NYC, these counters pay tribute to the croissant and other puff pastry in which the chef is a true specialist.
Brushes, mortars, whisks, tongs, and even a juicer are part of a collection finished in black tones and with a predominance of the use of wood and stainless steel.