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Posts ByLuis Concepción, Author at so good.. magazine

Immersed in toppings

February 28, 2019 |

With the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info

Mario Masiá reveals the potential of toppings in Más

February 21, 2019 |

The captain of the Spanish Team who were runner-ups of the 2016 Ice Cream World Cup debuts in the publishing world with a book that goes in search of the synergies of ice cream. Thus, Más is the gateway to the multiple possible combinations between ice cream and its complements. The date of the official launch is February 27.More info

Italy sweeps away in the Pastry Junior with a new team led by Davide Malizia

January 23, 2019 |

La victoria tiene un significado especial para Italia y el delegado del equipo, Davide Malizia, por conseguir adelantar a Japón en el palmarés de la competiciónMore info

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