Pastry Blog & News
Tomonari Kombu. The beauty of empty space
August 25, 2022 | Reiko MatsunoWhile always paying homage to the traditions of French pastry handed down from generation to generation, Kombu’s world is being updated daily by integrating his Japanese identity and inspiration from other industries.More info
Antonio Bachour lands in Mexico with three new gastronomic concepts
August 24, 2022 | Ana RodríguezThe renowned pastry chef opens a Lebanese restaurant, a patisserie, and a bistro at the luxury hotel Camino Real in Mérida.More info
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