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Pastry Blog & News

Europain 2014 chooses its topics

July 22, 2013 |

To be held in Paris next March 8th to 12th, Europain aspires to become, once again, the major reference exhibition for the bakery and pastry sectors in Europe. Last year’s figures (82,690 visitors) clearly vouch for its success and encourage the organization to at least equal the number of people captivated by this event.More info

192 reasons

July 16, 2013 |

Ten issues go a long way. Ten issues that have helped us to better understand this wonderful world of haute pâtisserie. so good.. magazine has from the outset counted on the favor, complicity and support of everyone, and we want to give our thanks.

This adventure would not have been possible without the eagerness that collaborators have put in each of the published works, and without the enormous generosity you have shown sharing your recipes, your secrets and your tricks.More info

French avant-garde embraces ice creams

July 11, 2013 |

For a few summers, the best French patissiers have been inspired by ice cream to offer more refreshing products and to surprise their customers with new collections. Whilst their proposals in the past years came in varied formats, elegant ice cream tubs are in fashion this season. The new ice cream and sorbet collections of some of the most prestigious and internationally renowned patisseries, such as Ladurée, Pierre Marcolini, Pierre Hermé and La Maison Henri Le Roux, have retraced their steps and left sophistication aside. More info

Pastry Live is back to Atlanta

July 4, 2013 |

Once again, Atlanta will become the capital of American pastry by holding the latest edition of Pastry Live, next August 25th-27th. Young talented chefs and established professionals will demonstrate their skills at the varied competitions proposed and which will be open to the chefs from all over the country. More info

World Chocolate Masters 2013 defines its top 20

June 27, 2013 | 1

During the first weekend of June, the last qualifying round (the German preselection) to complete the finalists’ panel participating in the next edition of the World Chocolate Masters, October 28th to 30th in Paris, took place. A total of 20 chocolatiers have been chosen out of their respective national preselections held all over the world throughout this year, organized by the chocolate manufacturing firms Cacao Barry, Callebaut, Chocovic and Carma.More info

Evolution is not revolution

June 12, 2013 |

Grupo Vilbo and so good.. magazine present Jordi Puigvert’s Evolution, a practical book about new and surprising techniques and ingredients for modern pastry. As Jordi Puigvert often says – evolution is not revolution. Indeed, it’s not about revolutionizing anything, but helping pastry move one step forward. But how? Through a series of techniques and ingredients as interesting as unusual in traditional pastry. If there is a natural ingredient, with an origin and extraction method similar to that of the usual ones, and which provides us with practical and specific solutions in our daily tasks, why shouldn’t we use it?More info

Jordi Puigvert: ‘I’ve always been determined to improve and simplify the recipes’

June 3, 2013 |

The publication of Evolution. Techniques and ingredients for modern pastry offers a wide range of technical possibilities so far unknown to artisanal bakeries. His author, the international consultant Jordi Puigvert, is a versatile pastry chef with an extended research career in pastry and general cuisine. Grupo Vilbo presents the result of Puigvert’s rigorous work in a book which gathers the most innovative applications and last-generation ingredients. Simple preparation processes with the most common machinery found in a workroom will now allow all kind of professionals to break with some technical limits which traditional pastry had set in processes of preparation, preservation, textures and structures of components as important as meringues, mousses, fruit creams and gels.More info

Juan Pablo Cortés: Mexico, music, architecture and politics

May 13, 2013 |

The next issue of So Good.. magazine is now in the closing stages regarding its contents. At this point, we would like to introduce you one of its main characters, especially identified with chocolate and Mexico. Juan Pablo Cortés stands out thanks to his fine work in the world of cold pastry, chocolate and, above all, the creation of artistic pieces with a great architectural, conceptual background.More info

Searching for the US Chocolatier of the Year

April 22, 2013 |

Cacao Barry and The Chocolate Academy of Chicago are making the final preparations for the third edition of L’Art du Chocolatier, this May 17th and 18th. Five finalists, previously selected and coming from all over the US, are to make a showpiece, a sugar confection, a chocolate tablet and a dessert in a glass concept during the two days of the competition.More info

Macaroons against cystic fibrosis

March 4, 2013 |

Reaching an agreement is not always that difficult. Top-level pastry chefs from France and Belgium have managed to bind the vindication of macaroon to a great combined initiative, whose charity performance, through the present hard times, turns it into a real lesson for all the society.

This year, the International Day of Macaroon will be a good excuse to launch a proper act of solidarity.More info