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Posts ByLuis Concepción, Author at so good.. magazine

Japanese jellies for all tastes/palates by Takashi Ochiai

April 13, 2022 |

The 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 |

Shortbread, 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 |

Discover 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 |

The 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 |

The 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 |

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.More info

Sigep announces a progressive recovery of artisan ice cream around the world

July 15, 2021 |

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.More info

Alain Ducasse opens his own ice cream parlor in Paris

June 29, 2021 |

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.More info

Introduction to chutneys, the most culinary of jams, by Walter Vogt

August 13, 2020 |

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.More info

Jordi Puigvert: “Evolution has meant a before and after in my professional career”

May 22, 2020 |

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.More info