Pastry Blog & News
Albert Adrià, World’s Best Pastry Chef
June 2, 2015 | sogoodmagThe creator of Tickets in Barcelona, in addition to the restaurants of the elBarri group, is considered to the best pastry chef in the world by the San Pellegrino guide. In the next edition of So Good we unveil the desserts menu of La Dolça, the sweet section of his flagship restaurant. More info
5 Ideas between cuisine and pastry, by Jose Romero
May 20, 2015 | Jaume CotJose Romero’s new book goes through simple but delicious culinary delights, without forgetting his educational vocation through numerous step-by-step instructions linked to street cuisine, to many Latin accents, and to pastry techniques used in savory proposals and in healthy and irresistible cold drinks.More info
The 2015 James Beard Awards acknowledges Christina Tosi and Jim Lahey
May 8, 2015 | Ana RodríguezChicago was chosen as the setting of the 25th anniversary of this well-known awards ceremony in the United States. In pastry, the winner was Christina Tosi, who is known for her creative elevation of American junk food. Jim Haley took the award for best baker.More info
Dominique Ansel Kitchen, a first step towards made-to-order bakeries
May 5, 2015 | Ana RodríguezDominique Ansel has opened a gastronomic space where more than 70% of the menu is served instantly in the West Village of New York. More info
Lime and verbena bavaroise, Conticini’s proposal for Mother’s Day
April 30, 2015 | Ana Rodríguez 2From the Parisian Pâtisserie des Rêves comes a refreshingly proposal by one of its founders and inventor of desserts in verrine (1994): Philippe Conticini.More info
Gabriele Riva. Geometry of form and flavor
April 22, 2015 | Alberto RuizGabriele Riva, ambassador for Cacao Barry in the United States, presented in So Good#10 the Namaste composition, which is the synthesis of his geometric studies, sculptural composing and architectural sighting in one complete thought.More info
Patrice Demers. ‘Everyday we’re trying to push our limits’
April 16, 2015 | Alberto RuizDesserts never even caught his eye until he buys the book, Plaisirs Sucrés, by Pierre Hermé. Demers has worked for 15 years in some of the best restaurants in Montreal and, finally, he opened Patrice Patissier, which the three great gastronomic pleasures coexist: good food, good wine and good desserts.More info
Feathers and Brazilian homes, Enric Rovira’s Easter protagonists
April 9, 2015 | Ana RodríguezThis Easter, Enric Rovira has once again surprised us with two very different, creative and stimulating chocolate proposals, in addition to the magnificent collection of Easter monas that this chocolatier began 20 years ago.More info
Cyril Prud’homme makes a claim for Ecuadorian chocolate
April 7, 2015 | Luis ConcepciónOver the years Ecuador has managed to distinguish itself as a producer of fine cocoa in the world. Now the challenge is to place it on the map of countries associated with high-end chocolate. It is one of the major objectives of the second book by the French chef based in Quito, Cyril Prud’homme. “Chocolat by Cyril” is a way to also bring education to the South American country to combat the high consumption of chocolate substitutes, both among consumers and professionals.More info
Jerome Landrieu. Hard work as the best strategy
March 25, 2015 | Alberto RuizIn So Good 13 we talk to Jerome Landrieu about the present and future of pastry, and evaluated his first six years in the Chicago Chocolate Academy.
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