Posts ByJaume Cot, Author at so good.. magazine
Belu Melamed opens her own pastry shop in Buenos Aires
August 11, 2023 | Jaume CotThe Argentinian pastry chef has just opened a pastry workshop in Buenos Aires with a counter and a small bench to collect orders or to immediately consume.
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What is ‘Mini’ experiences its best moment in a presentation at Lasarte in Barcelona
June 21, 2023 | Jaume CotThe book, which fills a publishing gap and reflects the brilliant work of Xavi Donnay, demonstrates that ‘what is beautiful, if it is small, is twice as beautiful’.More info
Xavi Donnay presents the first great book dedicated to “Mini” pastry | Review
April 21, 2023 | Jaume CotThe classic petit four specialties are revisited and modernized with the author’s personal seal, which demonstrates the great potential of this type of product for all kinds of current realities.More info
Andrea Tortora: ‘To innovate is not to create something new, but to continue, maintain and renew a tradition’
March 29, 2023 | Jaume CotAndrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining conceptsMore info
Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’
January 26, 2023 | Jaume CotIn so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info
Trip to Republica del Cacao: Origin and Fine Chocolate
December 19, 2022 | Jaume CotThe agricultural communities of regions such as Vinces, Pacto, and Tucurucha are the starting point of a work to enhance the entire production chain carried out by República del Cacao and that we were able to verify firsthand.More info
Romain Dufour: ‘The technique behind making the perfect croissant is more difficult that it seems’
December 1, 2022 | Jaume CotFor Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info
Toni Rodríguez: “I was one of the pioneers in making vegan pastries. I think about it now and it’s crazy, I’m not that old”
November 4, 2022 | Jaume CotFar from linking vegan pastry to a healthier diet, Toni Rodríguez wants to openly compete with conventional pastry in terms of sweetness and gastronomic pleasure.More info
Lluc Crusellas makes history by proclaiming himself World Chocolate Masters 2022
November 3, 2022 | Jaume CotThe Spanish contestant was not only the best scored but was also well-deserving of a large number of special awards (public, press, artistic figures)More info
Jordi Bordas & Adrianna Jaworska, the ambassadors of change
September 22, 2022 | Jaume CotFrom its headquarters in the south of Barcelona, Jordi Bordas Innovative Pastry Education has become one of the most solid references when it comes to pastry formulation, innovation and the ability to adapt products to all kinds of realities. More info