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Search Results for: grupo vilbo

Seeking Chocolatier of the Year 2012

March 6, 2012 |

L’Art du Chocolatier Challenge 2012 is a new annual competition promoted by Cacao Barry and the Chocolate Academy in Chicago with director Jerome Landrieu as its head. The aim is to appoint the best chocolatier of the year and encourage creativity and artistic design in patisserie and chocolate.More info

The masterpiece of Paco Torreblanca is back

September 15, 2011 |

Paco Torreblanca’s pastry, thanks to this great master’s unmistakable style, has become an international, timeless reference. His masterpiece book is proof of that, originally published in 2003, and whose third edition we now present. Its international success and a constant request for it from different countries has led us to republish it once again.More info

The window for professional products

December 22, 2010 |

Since we began this new phase with updating sogoodmagazine.com webpage two months ago, we haven’t stopped thinking about how to improve the services we provide.More info

Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’

March 3, 2022 |

Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.More info

A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.More info

60 creations by Antonio Bachour

October 8, 2013 | 2

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info

Haute pastry once again plays a prominent role at Host 2023 with Iginio Massari

January 27, 2023 |

The pastry chef will organize the third edition of the Luxury Pastry around the World eventMore info

Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’

January 26, 2023 |

In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info

Cacao Barry launches an innovative collection of eight extra-fine cocoa powders

These cacao powders, each with their own technical benefits, distinct colors, and flavors, are divided into three specific ranges.More info

Lenôtre opens a culinary arts school in Thailand

January 25, 2023 |

With more than 3,000 m2, the center aspires to become a training benchmark in Southeast Asia.More info

François Daubinet reveals the ins and outs of the creative process in his first book, Inspirations

January 24, 2023 |

From the first sketches to the technical limitations, this book shows everything that goes behind a pastry creation.More info

Yohei Nakayama

His own patisserie, Eclat des Jours, is a landmark in TokyoMore info

Japan, the perennial runner-up, wins the Coupe du Monde de la Pâtisserie 2023

January 23, 2023 |

The country, which had won the silver medal during the last five editions, has prevailed with a work based on the wind.More info

Scientists in the UK discover how to create healthier chocolate with a 3D tongue

January 20, 2023 |

According to research, chocolate is irresistible to most people because of the film of fat it releases when it comes into contact with the tongue.More info

Future trends and major championships at Sigep 2023

January 19, 2023 |

The fair will celebrate its 44th edition at the end of January in Rimini.More info

French-Japanese fusion in Kiyoka’s Chinese New Year and Valentine’s Day proposals

January 17, 2023 |

At her patisserie in Hong Kong, chef Asuka Matsubara displays skills gained in top pastry kitchens in Paris and Japan.More info