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Posts ByJaume Cot, Author at so good.. magazine

Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’

January 26, 2023 |

In 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 |

The 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 |

For 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 |

Far 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 |

The 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 |

From 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

Maxime Frédéric: ‘Our day to day is to create surprise. Our common thread, to create wonders’

September 8, 2022 |

With his amazing work done in Cheval Blanc’s culinary spaces, described as “poetry”, Maxime Frédéric is one of the latest phenomena in the Parisian pastry scene. More info

Ju Chamalo: ‘The best thing about a pastry chef is to convey happiness and emotion to the people who taste your creations.’

September 1, 2022 |

Ju Chamalo opened an Instagram account in the midst of confinement to give free rein to his great passion – flan. Time after, a work was born with more than 50 recipes.More info

The Cultivate Better Cocoa program improves the quality of Guittard Chocolate

August 16, 2022 |

The chocolate company integrates its different work on sustainability and collaboration with the communities of origin in a report reflecting the results obtained in each of the aspects addressedMore info

Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’

July 22, 2022 |

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info