Pastry Blog & News
With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.
The Austrian chef has just published a book where he unveils incredible creations with naturally formed cocoa butter crystals.
Phillipe Conticini and Christophe Michalak have been the latest chefs to pass through the school located in Venice to share their way of understanding pastry.
One of the major figures of Italian patisserie talk with us about his sources of inspiration, his creative philosophy, his pastry and his last project in Milano.
The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy.
Creams, éclairs, entremets… The book, published by La Martinière, offers up to 40 simple and creative recipes around one of pastry’s cult products.
The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.
The latest book by so good .. magazine and Arte Heladero, by the ice cream maker Jaume Turró, achieves the most mediatic recognition in gastronomic publishing. The Gourmand World Cookbook Awards is the one which awards the prize, an institution founded in 1995 by Edouard Cointreau.
One decate transmitting the values of haute pâtisserie in America, the french chef is satisfied. We talk to him about training, social networks, creativity… at so good #19.