Pastry Blog & News
Carles Mampel takes his pastry to Melbourne
July 29, 2015 | Alberto RuizThe chef visited Savour Chocolate and Patisserie School, the school run by Kirsten Tibbals in Melbourne.More info
To the beach with Vincent Guerlais!
July 23, 2015 | Ana RodríguezThe MOF chocolatier stirs our taste buds once again with three very beachy chocolate products!More info
Futoshi Hashimoto. Enclose every flavor the ingredient has
July 21, 2015 | sogoodmagHashimoto is one of many pastry chefs in Japan who respect French confectionery. In his own pastry shop is obvious that he adores chocolate, as he demonstrated us in So Good 14.More info
Antonio Bachour’s talent in “Conditoria”
July 21, 2015 | Ana RodríguezThe chef of St Regis Bal Harbour in Miami gave a magnificent pastry masterclass at the International Pastry School “Conditoria” in Russia.More info
Alain Chartier shares his glacier creativity in Las Vegas
July 21, 2015 | Luis ConcepciónThe French master glacier demonstrated some of his most personal creations in Jean-Marie Auboine Chocolates’ classroom, from his Tart’ice to his ice cream hamburgers. More info
Tetyana Verbytska. Cultivating Ukrainian haute patisserie
July 14, 2015 | Alberto RuizHaute patisserie progresses all over the world. In the United States, Australia, or Asia it is already a reality, in addition to some Eastern European countries. A good example which perfectly reflects this phenomenon is found in Ukraine, at the Kiev International Culinary Academy, lead by Tetyana Verbytska.More info
Nicolas Jordan. Ice cream at the center of discourse
July 10, 2015 | Luis ConcepciónJordan, MOF Glacier 2015, created two original frozen desserts for so good 14. Two original frozen desserts inspired by the Pacific Islands and in Italy, with the ice cream as protagonist.More info
GOÛT DE BRIOCHE, a new brioche boutique in Paris
July 2, 2015 | Ana RodríguezGuy Savoy and his pastry chef Christian Boudard inaugurate this space dedicated entirely to brioche in all its forms.More info
From Barcelona with chocolate
June 25, 2015 | Alberto RuizIn So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.More info
Diego Crosara takes a new step in mignon patisserie
June 17, 2015 | Luis ConcepciónFrom the hand of Italian Gourmet, Diego Crosara once again demonstrates his talent in micro-patisserie. However, his book, Mignon Salati, is not only about precision and meticulousness. This pastry chef unveils new alliances between sweet and savory by means of 60 recipes. The book broadens the possibilities of pastry in a small, savory format to forcefully reclaim it for use in shops as well as in banquets and catering. This long-running professional reaffirms himself in haute Italian patisserie with a new book to watch out for. More info