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Posts ByJaume Cot, Author at so good.. magazine - Page 2 of 17

Patrick Roger and Pierre Hermé, in charge of the next edition of the World Pastry Cup

July 2, 2021 |

The Parisian chocolatier and sculptor becomes honorary president in an edition that wants to put more emphasis on women professionals and at the same time incorporate changes related to a more responsible spirit, committed to the sustainability of the planet.More info

Pierre Hermé turns his gaze to Japan with a collection of new mochis, macarons, and cakes

June 25, 2021 |

Japonisme is in charge of elegant creations with perfect finishes in which ingredients such as yuzu, matcha tea, or black sesame play subtle interactions with the hallmark of the French master pastry chef.More info

Face-to-face classes are back at l’Ecole Valrhona Brooklyn with an impressive course calendar

June 23, 2021 |

Great international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this centerMore info

Christophe Michalak looks back at two decades of trade with a triple volume

June 17, 2021 |

Each of the books focuses on a stage in his career, showing the modernizing role he has had within French pastry More info

Raphäel Giot. A pleasure which raises hopes.

May 27, 2021 |

One of those big names of Belgium pastry which has brighlt sailed the troubled waters of the global pandemic with its signature patisserie, chocolates and breadMore info

From Garuharu to the world, three anthological manuals

April 23, 2021 |

Eunyoung Yun’s first three books cover star products that have been widely recognized, such as éclairs, cakes, and an exclusive manual of decorations.More info

The interstellar journey of Bart de Gans and Maurits Van der Vooren

March 26, 2021 |

A journey through different moments which are especially linked to space travel. We pay our particular tribute to Maurits Van der Vooren in his most galactic collaboration for so good magazine.More info

Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’

March 4, 2021 |

Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info

The French chef Jean Marie Hiblot has passed away

February 5, 2021 |

An important figure in French pastry who at the age of only 40 had carved out a career alongside figures such as Gilles Marchal, Christophe Michalak, or at Alain Ducasse, where he was currently working.More info

Coulant by Michel Bras: ‘No one will ever be able to take away from me the emotion after the first successful cooking tests’

February 2, 2021 |

40 years after the invention of coulant is time to chat with its author and reflect on its legacyMore info