so good.. magazine – The magazine of the haute pâtisserie

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 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

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

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

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

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

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

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

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

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