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Posts ByLuis Concepción, Author at so good.. magazine

La Fabrique Givrée’s Christmas origami

December 18, 2018 |

Jérémie Runel strays from the classic format of the Christmas bûches and bets on using the fir tree and origami. An interesting twist in of the most active creative factories in France.More info

The ‘street cake’ popsicle comes to Une Glace à Paris with a bang

November 27, 2018 |

The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.More info

Ice cream pastry gains prominence in the summer season of Une Glace à Paris

September 27, 2018 |

Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.More info

Gellan gum applied to heat-resistant gelatins in bakery

August 29, 2018 |

In the book, Evolution, Jordi Puigvert explores the technical possibilities of gellan gum from the preparation of a raspberry gelatin, which is highly resistant to baking, and which is part of a cake filling.More info

30 Indispensable Ice Creams, Best Ice Cream Book in the World

June 5, 2018 |

The latest book by so good .. magazine and Arte Heladero, by the ice cream maker Jaume Turró, achieves the most mediatic recognition in gastronomic publishing. The Gourmand World Cookbook Awards is the one which awards the prize, an institution founded in 1995 by Edouard Cointreau.More info

Alain Chartier’s ice cream, open 365 days a year

December 22, 2017 |

The MOF Glacier gathers part of his professional baggage in a book through a personal, large, and varied repertoireMore info

Jérémie Runel’s monochromatic ice cream bûches

November 22, 2017 | 1

Irregular interiors and rustic exteriors of a single color are part of the new collection of the French ice cream shop La Fabrique Givrée.More info

Verónica Bustamante, France’s Ice Sculpture Champion

October 25, 2017 |

She has achieved a prestigious prize that to date had not been available to any professional of Spanish origin.More info

“Senses in Sucrose”, an exciting adventure

July 10, 2017 |

Roberto Cortez works with emotions in detail in this recently released attractive and suggestive dessert book. A high-end book that explores the connections between emotions, colors, and the sweet world.More info

These are the 12 chosen for the Gelato World Cup 2018

June 26, 2017 |

Spain, Argentina, Australia, Colombia, France, Japan, Morocco, Mexico, Poland, Switzerland, the United States, and Ukraine are the 12 teams that will participate in the next event.More info