Pastry Blog & News
Grupo Vilbo launches the second edition, completely updated, of the successful book “The secrets of ice cream. Ice cream without secrets” in Spanish and English. The classification of ice cream in families, the calculation of the AFP (Anti-freezing Power), the serving temperature, the specific balance for each ice cream, the cold maceration, the crushing of various ingredients with sucrose… these are techniques and concepts which are nowadays common in the artisanal ice cream industry and which are fluently dealt with in the trade.
Singapore has one of the most relevant events devoted to the food industry at an international level – the Food Hotel Asia trade fair (FHA 2012) which, from 17th to 20th April, will show a great offer from the food, restaurant and pastry industries. The figures speak for themselves.
Enric Rovira has long created new products in collaboration with experts and artists from other areas outside the chocolate and patisserie industry. And the results couldn’t have been better, with the launch of assortments that have started trends.
The added value that packaging has in the chocolate industry is nowadays an evident fact to be taken into account, since packaging has turned out to be an excellent communication tool through which the image and value of a brand can be transmitted. For that reason, the research done by the managers of the Salon du Chocolat in Paris is highly interesting. In it, six successful trends are proposed which can assist a chocolatier to choose the perfect packaging for their products.
We can find various similarities, which are neither accidental nor coincidental, in the work, career and ideas of those who appear in the pages of so good.. magazine. We’re referring to work and personal effort, but especially to the ongoing struggle to go further and define an unmistakable style, a brand all quickly recognize and attributed to its author.
Sébastien Bouillet, Franck Fresson, Pascal Lac and Vincent Guerlais are not just four of the best professional patissiers in France. They have joined together in order to honor the macaroon in a different, unique and participative way – each of them announced a competition, in their respective towns (Lyon, Metz, Nice and Nantes), to find the best amateur macaroon.
Istanbul is one of the most fascinating European cities, as both Western and Middle-Eastern cultures merge into one. For that reason, this Turkish metropolis shows itself to be the ideal meeting point where to gather the offer of the pastry and bread industry from both sides of the Bosporus.
The Chocolate Academy of Chicago and Cacao Barry® are searching for the Chocolatier of the Year in 2012 in its annual L’Art du Chocolatier Challenge, a competition that encourages creativity and expertise in designing and executing original creations.
Celebrated chefs Oriol Balaguer, Jordi Butrón, Jordi Roca, Paco Torreblanca, Ramon Morató and Dani García, as well as some Spanish food journalists were those responsible for naming the desserts of Victor Trochi (from Argentina and based in Spain), chef from Les Magnolies restaurant (Arbucies-Girona), as the winning of “The Best Restaurant Dessert 2011” award