We analyze Yohan Ferrant’s first book which, in addition to vindicating the baker’s trade, is a very useful practical manual in any school and bakery.
Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.
Joaquín Llarás shares the skill he has with this Italian bakery classic.
In the fourth video in his series, the baker focuses on a classic of Catalan bakery, an extremely hydrated dough that is finished with olive oil and sugar, making it one of the most traditional and popular snacks in this region.
The chef shows the original recipe and the process of making this typical cake from the French region of Brittany.
Third stop in the series of videos linked to the book True Bread by Joaquin Llarás, this time looking at how to handle the most delicate doughs in all of bread making.
The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formats
First video of the series that complements the book, True Bread, and that serves to not only understand the preparation of dozens of European bakery specialties, but also the techniques that great bakers master to always achieve the best result
Interesting documentary that shows the advanced level of industrialization of bread manufacturing in the 1960s in England.
Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.
The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industry
Le Chocolat de H is an opportunity to explore the world and the award-winning artisan chocolates of the famous Japanese pastry chef.
The London pastry chef, who presents the book, Bake, this March, is the ideologue of this original establishment in New York.
The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.
Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.
The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.
The American selections for the new edition of this exciting competition that in 2016 gave the victory to Fredrik Borgskog will be held in October.
In their last meeting in Nantes, the members of Relais Desserts surprised with a beautiful and fanciful buffet.
Women in Seoul are the ones who prefer this sweet habit of going off the beaten path, and Yun Eun-Young’s team is well aware of it, so they take maximum care with the details of the presentations, making each éclair a small jewel that becomes a product of worship
In the last edition of this historic competition, we saw a high level in the finishes of each piece of chocolate and also in the tastings.
A talk with Jacob and Paco Torreblanca reflects arguments of sufficient weight to justify periodic visits to this temple of pastry savoir-faire.
The great Italian master Iginio Massari could not hide his disappointment when only six points separated Japan’s first place from Italy’s second place. Enjoy this and other great moments of the competition with this video.
What has occurred in the last 500 years, and also what has stopped happening, so that cocoa’s reality be so often associated with slavery and child labor.
Discover at So Good #17 a master of Kado (way of confection) or wagashi artist.
The chef, head of CR8, seeks to microfinance the publishing of his first editorial work in which he unleashes his creative drive and great artistic talent.
Researchers at Temple University claim that fat can be reduced in chocolate during the manufacturing process with electro-rheology.
Now that the organization has announced the dates and the theme for the next edition of the US Pastry Competition, we look back at some of the highlights of the last edition, in which Justin Fry was victorious.
A new theory, developed by the team of engineers from the Massachusetts Institute of Technology (MIT), has been inspired by the work of artisan chocolatiers when creating uniformly smooth shells and precisely tailor their thickness.
From ancient times to the present day, this video by CEDUS (which represents French sugar manufacturers) takes an educational tour of key moments that have turned sugar into the reality that we all know today.
If anything distinguishes haute pâtisserie from other ways of understanding pastry it is its commitment to raising each creation to a category of exclusivity, exquisiteness, and artisan work, out of the ordinary…
A mosaic composed of 23,700 éclairs was created in Geneva to contribute to the fight against AIDS.
Thanks to this course, some students better understand the creative process in the construction of an artistic piece at the Chocolate Academy in Chicago.
The Cronut inventor shows how to make his own personal cinnamon rolls in an educational video.
Two years ago, the right hand man of Philippe Bertrand visited the academy, lead by Tetyana Verbytska, to teach a master class in pastry which was recorded in an extraordinary video that is worth watching over and over.
The trailer for the fourth season of The Chicago Restaurant Pastry Competition, which will begin airing on the Internet this September, has been released.
The Chicago-based pastry school turns 20 in the best way possible: the appointment of its founder, Sébastien Canonne, as Knight of the Order of the Legion of Honor.
Gaetan Fiard presents his mastery satinizing sugar with a spectacular sugar flower topping an artistic piece, a mastery that welcomes the visitors to this French museum.
Modernist Cuisine and 3D Systems Culinary recreate the opulence of Versailles in a totally decadent 3D brioche: eggy, buttery, subtly sweet, and utterly delicious.
In just over two minutes, the Federazione Internazionale Pasticceria Gelateria Cioccolateria transmits the magic of patisserie and commitment to this trade.
200 years after the Battle of Waterloo, Marc Ducobu and Christophe Morel have recreated Napoleon Bonaparte in chocolate.
The 26th edition of the US Pastry Competition was for Nicoll Notter, the pastry chef of the Cosmopolitan Hotel in Las Vegas, who got his victory among the 15 finalists
The designer Chloé Rutzerveld is developing a project which will allow, within a set time, to cook snacks full of flavor and nutrients with a 3D printer.
The Modern Cuisine team surprises us yet again with another creative culinary project: a mini replica of one of Antoni Gaudí’s masterpieces.
He had not wanted to step foot inside the burned-out space for two and half months after a fire in which he lost all his current production as well as a large collection of chocolate artistic pieces. However, despite still suffering from a broken-heart, Patrick Roger’s gaze is firmly set on the present and on the future, and he guarantees that from a new location, right next to the old, fire-damaged workshop, he will meet the demand from his 9 boutiques for the Christmas campaign.
So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.
Barcelona plays host over the coming days to a new seminar for the Ambassadors of Barry Callebaut
The recently completed Copa Maya of Pastry Cooking 2014, celebrated at Mexipan, went to the host country, Mexico. Alongside them on the podium were Columbia and Argentina .
While Davide Comaschi, the brilliant winner of World Chocolate Masters 2013, is still savouring his victory, the organisation for the next edition of this prestigious competition is already underway, with more than 19 national elimination rounds to take place throughout the world.
Who will be the members of the Japanese team for the World Cup of Pastry in Lyon? Discover the spectacular creations that were produced by contestants during the hard-fought elimination round in Tokyo.
So Good.. Magazine was on US Pastry competition to cover how Japanese pastry chef Yoshikazu Kizu won the contest with a sugar work inspired in the Film Animation.
Enjoy the beauty of Patrice Demers’ Panna Cotta process. This pastry chef has an idyllic relationship with the director’s lens while he makes his dessert in this one-of-a-kind video masterpiece, presented at Omnivore’s Festival of 2012.
“Over the last few years we have been documenting our projects, collaborations and daily work with the aim of sharing our excitement about our approach to living gastronomy, as we have been doing since we opened Nerua’s.” These are Josean Alija’s words, revealing the reason for making this documentary.
Cakes that spin like an LP on a turntable and which display moving images in the classic style of those of the first animations of the old zoetrope devices, country scenes that come to life, which then transform into faces, pastries that stop looking like pastries or figures of all kinds that play with your imagination. Welcome to the topsy-turvy world of the artist Alexandre Dubosc, whose main raw material to work with is chocolate.
In publishing volume 11 of So Good..Magazine, the conclusion we came to was that we still have much to discover, and therefore to show you. And it would be difficult to find clear similarities between the 26 creators that we have brought together in this edition, which is a good example of the depth and variety of the wonderful world of haute pâtisserie.
Two men linked by the same goal -creativity an excellence in the sweet universe. Two pioneers in placing the restaurant dessert on the culinary Olimpus. So Good..Magazine is the witness of this moving reunion that includes an emblematic dessert of each pastry chef.
A very funny and innovative way to present the new book of Mast Brothers, available since next 23rd October.
With a course titled “tomorrow’s pastry”, French pastry chef Christophe Michalak came to Barcelona Hofmann’s cook school. This allows us to ask him for his creative vision and know more about his moving to essence, fresh products, without garnishes…
Amazing event organized by the Grand Rapids Community College (https://grcc.edu/secchiainstituteforculinaryeducationsice) that tries to pull an extra long thread of pull sugar.
Promotional film for pastry chef Marc Ducobu, Relais Dessert in Waterloo Belgium. Amazing images of their range of products and the way they take care in order to elaborate them.
Exclusive long version of MARCOLINI FROM THE SKY. Discover the world of Haute Chocolaterie… A new way to see his workshops, his chocolates and his stores. Discovery, pleasure, sharing — a truly hedonist approach. The superfluous, magic and a tantalising hint of something, that’s us! Discover our shops: https://www.marcolini.be/#/en/shops/ Shop online: www.marcolini-eboutique.com
The vast potential of artificial intelligence is on the brink to making this possible. The ESADE Research Group on Knowledge Engineering (GREC) is running creative experiments with chocolate chef Oriol Balaguer to prove that computers can be trained to
Built from an old Renault Garage in the center of Paris, near Place de la Bastille, Alain Ducasse’s new chocolate factory was created with the willingness to get back to the roots of chocolate making : a careful, slow
Chocolate and sugar combined in the same showpiece under the 2013 theme: Women. This are one of the challenges every of the 15 finalists must face during this past edition, held in NY City last March 3 and organized
This season, La Grande Epicerie (Paris) associates with Chocolatier Daniel Mercier to offer an special chocolate pieces collection about Easter. Outstanding moulding method with digital 3D technology
Australia, Malaysia and Singapore teams jumped on the last podium of the Asian Pastry Cup held at Sinfapore FHA Show last April. After a long day of hard work it was breathing a lot of high emotions at the
Day one of the 2012 Amoretti World Pastry Team Championships at the Red Rock Hotel and Casino in Las Vegas
Chef chocolatier Pierre Marcolini vindicates selfmade chocolate since the cocoa beans to the dessert in his participation in ‘Into the Raw’ Fest in Brussels.
Funny demonstration of how a truffle is being made by Marijn Coertjens… if YouTube had 100 years maybe this video could belong to its ‘vintage’ category
Italian Sonia Balacchi won the first edition of World Pastry Championship Female, The Pastry Queen.
Grizzly project shows how it is made a bear of chocolate from the design to the final aspects as sprying the outer layer. This bear has been done by Barcelona Pastry Guild School (EPGB) for its Chocolate Masters 2012
From the BBC programme Masterchef, Jordi Roca demonstrates three desserts on the menu at his restaurant, El Celler de Can Roca in Girona.
Recette filmée : Les Macarons, désir de croquant.
Original music & mixing : Aymeric Lepage Client : Carte Noire / Kraft Foods Agence : Proximity BBDO Paris Art Directors : Audrey Tamic & Remi Jamin Creative Director : Valerie
Barcelona Pastry School (EPGB) teachers run a funny story about emoticons, made with white chocolate, painted and airbrushed with food colorings 🙂 (english subtitles)
Barcelona Pastry School (EPGB) teachers unveils some of the clues of their book ‘Play’, edited by Grupo Vilbo
Pierre Marcolini reveals you his secret for the Pastel collection. For those who don’t know them yet, these summer chocolates go particularly well with sunshine and heat-waves. They are quite the opposite of the seasonal classics, frequently associated with
A new kind of chocolate which can be created according to your taste, thanks to three elements. It is the final project of French designer Elsa Lambinet, ECAL student, and supported by Swiss firm Blondel.
An amazing trip to the cocoa plantations in Brazil. About 100 master pastry chefs and chocolatiers from all over the world as protagonists. The Spanish pastry chef Jordi Farrés share with us this funny video with Spanish ambassadors. Barry
Sagres is Portugal’s leading beer brand. This year, Sagres brewed a new product: Sagres Preta Chocolate, a chocolate flavoured stout beer.
Without a TV campaign and very few print materials, Sagres challenged their digital agency to create an online
Marco Cossio achieved the victory of the 2011 edition of the US Pastry Competition. Enjoy the main artistic works of the contestants.
Under 23 years old pastry cook from ten different countries tried to win the first Juniors World Pastry Cup, in Sigep 2011, Rimini (Italiy), last January 23/24. Finally, Italian team lined up by Antonio Daloiso and Andrea Borgognomi, achieved
Interview by RedVisitor (www.redvisitor.com) & Andrea Petrini (Food Critic) We catch up with Pierre Herme, France’s master patissier, to find out more about the inspiration behind his exquisite pastries, his thoughts on living in Paris, and his favourite places
Surprising edition of the World Pastry Cup in Lyon, SIRHA, last January the 23rd-24th, 2011. Spain team won the gold medal, leaving behind Italy (2nd) and Belgium (3rd), and sixteen other countries. They did an excellent taste work inspired
Pastry chef Patrick Roger collaborates with an awesome christmas tree in the solidarity campaign “Telethon 2010”
Awesome images of the Japan finals for the next World Pastry Cup 2011 in Lyon.
Eytzinger company, settled in Schwabach (Germany), shows the process to make gold leaves for food. By El Blog de Bertus (https://esebertus.com/blog)
An amazing overview of Saint Honoré specialty, that mixes history, places and the work of some of the most renowned pastries in Paris, as Ladurée’s, Lenôtre’s, De gateaux et du pain’s or La Pâtisserie des Rêves.
The life of a mariner is one given over to wanderlust—the quest for adventure, crossing unseen horizons to secure precious goods—only to bring them back to their home port. This same love of adventure and curiosity defines the brotherhood
Imagine a scene never before witnessed: Sixteen French pastry chefs gathered in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in hopes of being declared by President Nicolas Sarkozy
Singapore held and won the third edition of the Asian Pastry Cup. Taiwan and Malaysia were second and third respectively. And with China, the 4th, they are the four countries classified for the Coupe du Monde de Patisserie in
Nathaniel Reid won the last US Pastry Competition held in New York past February 2010.
Japanese pastry chef Aya Higuchi, settled in Ochiai’s Barcelona, shows one of the most popular Japan desserts, the short cake. Simple but appealing, genoise cake component gives a milder result than classic almond cakes.
The european classificatory for the World Pastry Cup ended with Spain first, followed by Russia, United Kingdom, Tunisia and Morocco
Chef Sébastien Canonne, M.O.F. and World Pastry Champion Dimitri Fayard demonstrate a Summer Exotic Fruit and Ginger Crème Glacée with cilantro, mango, banana, and pineapple fresh fruit ceviche, and litchee gelée. www.frenchpastryschool.com
French team won the 2010 edition, Switzerland was second and Morocco and Argentina were third ex aequo. Italy didn’t participate
France won the XI edition of the Coupe du Monde de Patisserie, followed by Italy and Belgium.
Singapore won the second edition of the Asian Pastry Cup, followed by Taiwan and China
Highlights of the X World Pastry Cup, won by Japanese team