Posts Bysogoodmag, Author at so good.. magazine
With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.
The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy.
A visit to the facilities of this firm in Vietnam allows us to appreciate the originality and delicacy of its repertoire of more than 500 different chocolate decorations.
The pastry chefs favorite tool to encourage their creativity reaches its second edition with 50% more contents, more than 1.600 recipes duly classified
The endless queues that are usually formed in Japanese pastry shops show in the most graphic way possible the great consumption of pastry and ice cream that exists in Tokyo. Recently visited by our editor in chief, Carlos Barrachina, this Japanese city is the breeding ground of a striking concentration of high-end patisseries, with luxury display cases, and impeccable service. We summarize the highlights of this trip to the heart of Asian pastry.
A true expert chocolatier who, under the banner of Callebaut, is dedicated to finding the best way to exploit the flavors of chocolate in ganaches, pralinés and other preparations,
The Mexican executive pastry chef, with great knowledge in Baking and Pastry Arts, joins our team.
245 recipes published in recent years in the magazine Arte Heladero and classified into 13 large families of ice cream and other products.