Posts Bysogoodmag, Author at so good.. magazine
The phases of making pastry dough by Daniel Álvarez
May 18, 2022 | sogoodmagIn Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.More info
The origin of British tea culture and its alliance with the sweet world
February 16, 2022 | sogoodmagWhat is the origin of the Afternoon Tea tradition? What type of tea is the most recommended for that moment and how should it be prepared? Sans & Sans in Barcelona gives us some context and keys.More info
175 years of history and nine great updates to the classic Saint Honoré
September 3, 2021 | sogoodmagA great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinventedMore info
Five different ways of approaching the chocolate coulant while maintaining its essence
April 6, 2021 | sogoodmagIn so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info
Yann Couvreur and Danilo Angé join the Books For Chefs catalog
August 16, 2020 | sogoodmagOur professional online bookstore has incorporated in recent weeks a series of titles that address artisan pastry, the initiation of the trade, and the science behind certain culinary processes.
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Ice cream enters a new gastronomic phase
August 4, 2020 | sogoodmagIn recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info
Wine, sea, and vegetable pigments come to desserts
July 31, 2020 | sogoodmagThere are many Spanish chefs who in recent years have been paying special attention to desserts in their research, pointing to new and surprising ingredients. More info
Eight innovations that take pastry and bakery even further
May 15, 2020 | sogoodmagWe contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.More info
We like it – So Good 22 is here
July 3, 2019 | sogoodmagWhat makes us feel such intense emotions every new So Good? It is the names and surnames of each collaborator, it is the talent that shines on each page of the magazineMore info
The living pastry. Frank Haasnoot presents Prisma, his first book
December 26, 2018 | sogoodmagThe great Dutch master chef has launched Prisma, his first book, published by so good.. magazineMore info