Pastry Blog & News
The rule of three, the creative method of Natalie Eng
August 10, 2023 | Fernando TodaFor this chef, the key to success in dessert is to keep things simple and elegant, understandable to the diner.More info
Natsuko Shoji: ‘I only make cakes by request. In this way, there’s no wastage’
August 3, 2023 | Alberto RuizNatsuko’s work in the fusion of fashion and art with cooking and pastry making stands out. But also her concern for the environment and the future of gastronomy.More info
3 cocktails to eat by Luis Amado: So good.. #30 challenge
July 26, 2023 | sogoodmagThe chef had to deploy all their magic and knowledge to overcome our challenge.More info
How to apply the false caviar technique according to Jordi Puigvert
July 19, 2023 | sogoodmag In his book Evolution, the chef not only provides comments and
techniques, but he details the step-by-step recipes for cocoa as well as coconut false caviar.More info
Ruchit Harneja: ‘A balanced amount of sweetness can actually aid digestion’
July 12, 2023 | Ana RodríguezThe Executive pastry chef of the Musaafer restaurant in Houston proposes a pastry in which he combines the experiences of his childhood and his desire to create healthy sweetsMore info
Jo Barrett: ‘We can change the world by changing the way we eat’
July 6, 2023 | Alberto RuizThis multifaceted chef debuts in so good.. magazine 29 with a committed and sustainable discourse that she puts into practice every day.More info
Origin and purpose of Reasoned Gourmandise, the pioneering pastry concept invented by Frédéric Bau
July 3, 2023 | Ana RodríguezA pastry with a lot of flavor, textures, which is healthy and without excesses. This is what the French chef defends and which he has also captured in a book, available at Books For Chefs.More info
A meeting to push the boundaries of the creativity
May 30, 2023 | Alberto RuizDimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info
Lauren V. Haas: ‘Equipping chefs with sustainability competencies will have a long-lasting impact’
May 24, 2023 | Alberto RuizHaas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info
Four recipes to get the most out of the combination of fruit and chocolate by Guittard & Les Vergers Boiron
May 23, 2023 | sogoodmagBoth companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info