Pastry Blog & News
See you in La Coupe du Monde de Patisserie
January 19, 2011 | Jaume Cot 1The 12th edition of the Coupe du Monde de Patisserie takes place January 23rd and 24th in Lyon, France. During two intense days, the French gastronomy capital will also become the world’s haute pâtisserie capital.More info
Between the earthly and the divine
January 11, 2011 | sogoodmag 1Gastronomy isn’t unaware of economy. In fact we can find certain similarities between both disciplines in the recent years: unlimited growth, golden years, bubble, and now the hard return to reality.More info
A new breath of haute pâtisserie
December 27, 2010 | sogoodmagHere it comes. The latest issue of So Good.. magazine will be in your hands in a few days.
More contents, more recipes and, above all, higher reaffirmation on the idea which led to create this magazine.More info
The window for professional products
December 22, 2010 | Albert MañéSince we began this new phase with updating sogoodmagazine.com webpage two months ago, we haven’t stopped thinking about how to improve the services we provide.More info
Patrick Roger creates a giant Christmas tree made of chocolate
December 2, 2010 | Luis ConcepciónPatrick Roger surprises Paris once again with the creation of a giant chocolate Christmas tree ten meters
in height and weighing nearly four tons. Roger and his team took about a month to finish this grand
chocolate pieceMore info
Let the show begin!
November 11, 2010 | Alberto RuizEverything is ready. The biggest patisserie show in the world is approaching. There will be 19 countries competing in the 2011 edition, 19 teams that will fight to reach the highest spot on the podium and achieve glory. Lyon will once again be the world capital of patisserie for two days. The Coupe du Monde de la Pâtisserie reaches its twelfth edition since it was created by Gabriel Paillasson in 1989, and it does so with more strength than ever seen before.More info
Second Edition of ‘Chocolate’, Ramon Morató’s masterpiece
November 4, 2010 | sogoodmag 1A tremendous success is the best definition for Ramon Morató’s ‘Chocolate’, a book published by Grupo Vilbo. Not only due to the thousands of copies sold so far, but also thanks to the countless praises and honors which both the author and the publishing house have received from professionals all over the world.More info
Searching for the best croissant
October 27, 2010 | Jaume CotThe third edition of Spain’s Best Butter Croissant Contest was recently celebrated in Barcelona. This initiative, promoted by the Pastry Guild in Barcelona, encourages all professionals to present their product as a way of finding the perfect croissant. The size, the shape, without horns, the degrees it was cooked in, how crunchy the crust is, its airy and puffy cavities, and of course, flavor are the elements which the panel of judges uses to determine their verdict.More info
Cocoa: Quetzalcoatl’s Gift
October 7, 2010 | Lisa Shames 1Starting with 2,500 pounds of some of the world’s best chocolate from Barry Callebaut the five contestants of the 2010 World Chocolate Masters U.S. selection competition didn’t waste any time over the two-day event, creating five different chocolate masterpieces, including a plated dessert, a multi-layered mousse cake, molded and hand-dipped pralines, and a towering showpiece made entirely out of chocolate.More info
A Forward-looking Approach
October 6, 2010 | Luis ConcepciónWe have reasons to celebrate. We must applaud the joint collaboration of chocolate manufacturers, universities, cocoa farmers worldwide and even the almighty IT giant IBM to promote an investigation which will complete the cocoa genetic map and be made available to the world. Its free access will avoid a product’s intellectual property, which will come from this genetic information, does not become a barrier. In this way the sector benefits from the advances in science and secures its viability.More info