Pastry Chef Articles
Kirsten Tibballs: ‘Before I finish a project, I am already planning the next’
July 29, 2022 | Alberto RuizAfter twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info
Tips for choosing and working with chocolate according to The Pastry Alphabet
July 27, 2022 | sogoodmagIn the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info
Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’
July 22, 2022 | Jaume CotWe reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info
The great enzyme revolution in pastry
July 20, 2022 | sogoodmagGastrocultura Mediterránea and i+Desserts explore the applications of pectinase, invertase, and amylase, three enzymes with great potential in sweet cuisine.More info
Patisserie Manus, a 100% artisan success
July 8, 2022 | Jaume CotIts brand has been consolidating over the decades in what could be defined as an idyll with its own customers, who have fallen in love with its repertoire of bread, pastries and cakes, including its fantastic wedding cakes.More info
How to temper chocolate according to Ramon Morató
June 30, 2022 | sogoodmagIn his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info
Luis Amado chocolate bonbons: Safe flavors, ‘go wild’ shapes
June 29, 2022 | Alberto RuizLuis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info
The keys to the award-winning design of Files by Ramon Morató
June 27, 2022 | Ana RodríguezZoo Studio reveals the details of this design, recently awarded a Bronze Laus.More info
Dimitri Fayard: ‘Simple can be harder than complex’
June 16, 2022 | Alberto RuizAs Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info
Aspects to consider in the preparation of brioche by Daniel Álvarez
June 10, 2022 | sogoodmagIn his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.More info