Pastry Blog & News
On the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.
In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.
Fabrice Danniel: ‘It is challenging and inspiring sourcing ingredients that can emulate dairy products’February 10, 2022 | Jaume Cot
Anyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should not
All of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own style
Galician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manual
Chocolate firm Cacao Barry recently asked its ambassadors around the world to prepare a new creation to celebrate the launch of its revolutionary new chocolate, WholeFruit. This chocolate has the peculiarity that it is made exclusively with ingredients from cocoa
Inverse puff pastry, with pistachio, in a relief. There are many ways to present this puff pastry cake in a unique and equally tasty way.
Rasmus Munk is barely 24 years old when, in 2015, he decides to open the first version of Alchemist in Copenhagen. His idea of developing a holistic gastronomic proposal, which would establish a dialogue with other non culinary disciplines, soon
Breads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.
Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.