Posts ByLuis Concepción, Author at so good.. magazine
So cool..magazine is born, the new international avant-garde ice cream magazine
November 23, 2023 | Luis ConcepciónOn the cover, Frozen croissant with apple tatin by David Gil and Albert Soler
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Cédric Grolet: ‘If pretty, it attracts the customer – if tasty, it keeps them coming back.’
May 10, 2023 | Luis ConcepciónIn so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info
Japanese jellies for all tastes/palates by Takashi Ochiai
April 13, 2022 | Luis ConcepciónThe world of jellies is very wide in Japanese pastry, and like in other pastry preparations, the passing of the seasons also marks its consumption.More info
Around the world with Break! (II)
April 13, 2022 | Luis ConcepciónShortbread, bretzel, cookies… There are very different ways to immerse yourself in Eric Ortuño’s book. One of the most original ways of doing so is by exploring its tea pastries through their different countries of origin and their gastronomic traditions.More info
Around the world with Break! (I)
March 14, 2022 | Luis ConcepciónDiscover Eric Ortuño’s book from the perspective of some of the most iconic biscuits from 14 countries.More info
Time for Break! at L’Atelier
November 15, 2021 | Luis ConcepciónThe book’s presentation, organized by Eric Ortuño and Grupo Editorial Vilbo-Books for Chefs, vindicated the potential of a specialty in full evolution.More info
Break! The definite tea pastry and biscuit book by Eric Ortuño
October 26, 2021 | Luis ConcepciónThe renowned pastry chef Eric Ortuño publishes Break!, a book that opens the channel to tea pastry to show and demonstrate its full potential. A heterogeneous journey through the crunchy product par excellence through both traditional and contemporary proposals as well as from all over the world.More info
Jérémie Runel’s bars grow with strawberry, pistachio, and salted caramel
July 29, 2021 | Luis ConcepciónThe bar format is one of the most genuine expressions of La Fabrique Givrée’s ice cream patisserie, available both individually and in a version for sharing. A collection that continues to expand with new proposals based on ingredients such as strawberry, pistachio and salted camel.More info
Sigep announces a progressive recovery of artisan ice cream around the world
July 15, 2021 | Luis ConcepciónThrough its Trends Observatory, the fair describes the recovery of exports of ingredients and machinery for the ice cream industry, as well as the dynamism of ice cream chains around the world, particularly in the United States, the Middle East, and Asia.More info
Alain Ducasse opens his own ice cream parlor in Paris
June 29, 2021 | Luis ConcepciónThe menu of this ice cream parlor combines finely crafted classic ice creams with the coupage technique and very unique proposals that aspire to be great house specialties.More info