Posts ByLuis Concepción, Author at so good.. magazine
The 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.
Through 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.
The 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.
The chef and pastry teacher and specialist in jams, Walter Vogt, helps us bring order to one of the lesser-known families of candied fruit, chutneys, which have a vocation more open to the wide world of cuisine.
On the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.
Find a bit more about the amazing work of this genius of the handcraft chocolate
In “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complements
Winterspring, claiming this Nordic look, with typical products from the Danish landscape and traditional techniques, interesting savory touches are introduced to the dessert and a fine and colorful presentation, without artifice.
His time at the Ecole National Superieur de la Pâtissèrie (ENSP) as an international teacher opened the doors of teaching and pedagogy in front of him. A dream that also gave Richard Hawke the opportunity to enrich himself from working