Image Image Image Image Image Image Image Image Image Image

Posts ByJaume Cot, Author at so good.. magazine

Belu Melamed opens her own pastry shop in Buenos Aires

August 11, 2023 |

The 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.
More info

What is ‘Mini’ experiences its best moment in a presentation at Lasarte in Barcelona

June 21, 2023 |

The 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 |

The 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 |

Andrea 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 |

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