so good.. magazine – The magazine of the haute pâtisserie

Grupo Vilbo and so good.. magazine present Jordi Puigvert’s Evolution, a practical book about new and surprising techniques and ingredients for modern pastry. As Jordi Puigvert often says – evolution is not revolution. Indeed, it’s not about revolutionizing anything, but helping pastry move one step forward. But how? Through a series of techniques and ingredients as interesting as unusual in traditional pastry. If there is a natural ingredient, with an origin and extraction method similar to that of the usual ones, and which provides us with practical and specific solutions in our daily tasks, why shouldn’t we use it?More info

The publication of Evolution. Techniques and ingredients for modern pastry offers a wide range of technical possibilities so far unknown to artisanal bakeries. His author, the international consultant Jordi Puigvert, is a versatile pastry chef with an extended research career in pastry and general cuisine. Grupo Vilbo presents the result of Puigvert’s rigorous work in a book which gathers the most innovative applications and last-generation ingredients. Simple preparation processes with the most common machinery found in a workroom will now allow all kind of professionals to break with some technical limits which traditional pastry had set in processes of preparation, preservation, textures and structures of components as important as meringues, mousses, fruit creams and gels.More info

Introducing new, advantageous ingredients; simplifying the processes; increasing the uses and performance of each product; in short, optimizing the technical side of pastry and bringing it to its best: this is what smart pastry is all about – a concept which Jordi Puigvert practices and teaches all over the world as a technical advisor for several companies. And this will actually be the main topic of a book which will come out next November, written by Puigvert himself and published by Grupo Vilbo and So Good..More info

Grupo Vilbo launches the second edition, completely updated, of the successful book “The secrets of ice cream. Ice cream without secrets” in Spanish and English. The classification of ice cream in families, the calculation of the AFP (Anti-freezing Power), the serving temperature, the specific balance for each ice cream, the cold maceration, the crushing of various ingredients with sucrose… these are techniques and concepts which are nowadays common in the artisanal ice cream industry and which are fluently dealt with in the trade.More info

A tremendous success is the best definition for Ramon Morató’s ‘Chocolate’, a book published by Grupo Vilbo. Not only due to the thousands of copies sold so far, but also thanks to the countless praises and honors which both the author and the publishing house have received from professionals all over the world.More info

FIVE thematic buffets by Antonio Bachour: croissant and brioche, entremets and petit gâteaux, fruits and vegetables, choc and petit fours.More info

The publishing releases of Books For Chefs continue to arouse great expectations, as well as the recipe section that is consolidated as the most visited.More info

This 2022, the renowned chefs have launched books that are going to be on everyone’s lips.More info

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.More info

Oh Là Là delves into the key ingredients and processes of the bread trade. Includes recipes and step-by-step instructions for 45 products, as well as essential tips and reflections.More info

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

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

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

With more than 40 recipe ideas, this book by Ireks is a must-read for anyone looking to give their breads a unique touch.More info

The prestigious championship dedicated to chocolate has opened registrations for its next edition. National and regional teams start in 2024.More info

Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info

Trained at Le Cordon Bleu Paris, she has undoubtedly contributed to the success of Julien Royer’s restaurant Odette (Singapore) in recent years.More info

Books For Chefs brings together two great books by the Danish chef in a single hardcover book.More info

Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info

Each team must execute a classic Italian panettone, a dark chocolate panettone, and an innovative savory one.More info

The Organization ensures that 90% of growers do not have access to enough food and basic necessities.More info

In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info