Jaume Cot, Author at so good.. magazine - Page 6 of 17

Pierre Hermé: “We do not eat the picture, we eat the food”

Francisco Moreira

How is pastry evolving in Portugal? Francisco Moreira explains it in so good.. 30

Francisco Moreira so good #30

Sugarcrane bricks

A sustainable ‘brick’ made from leftover sugar cane material has been created

Research and Development

Valrhona Odyssey of Taste, an inspiring event across five brands in Singapore

Pía Salazar

Pía Salazar: “My desserts are daring because they are not conceived with the classic bases”

Pastry Interviews Pía Salazar

Yann Couvreur Café

Yann Couvreur opens his first café-pâtisserie in Miami

Yann Couvreur

Six techniques for the most avant-garde ice cream making

David Gil ice cream

Alexandre Thabard, Executive Pastry Chef at the Emirates Palace Mandarin Oriental Abu Dhabi

Alexandre Thabard: “My main concern is sugar content. I love pastry, but not when it is too sweet”

Pastry Interviews

Ibatech

Four billion euros of commercial volume are expected at Ibaktech 2024

Iginio Massari

The excellence of panettone lands in Japan with Iginio Massari

Iginio Massari Panettone

Frank Haasnoot

“In the book, Whip, I focus on the story about myself”

Frank Haasnoot Pastry Interviews

Old book plated dessert by Jordi Roca

How Jordi Roca applies the enfleurage technique to achieve the aroma of an old book

Jordi Roca so good #31

Sculpture of an easter eg

Nine Easter proposals that make pastry equal to art

Albert Daví Cédric Grolet