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croissant Archives - so good.. magazine

7+1 books to enter the era of baked pastry doughs

March 2, 2021 |

We review some essential titles, available in Book For Chefs, for mastering the art of pastry, a discipline that is increasingly valued in haute pastry.More info

A deep dive into the croissant in Jean-Marie Lanio and Jérémy Ballester’s latest book

October 27, 2020 |

The book, available at Books For Chefs, gives tips, advice, and recipes for making classic and modern viennoiserie croissants.More info

Sweet Devotion by Daniel Álvarez reaches its second edition

February 19, 2020 |

This treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.More info

Guillaume Schopphoven: “I wanted to make bakery as sexy as pastry’”

August 1, 2019 |

Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info

Apple and almond croissant dough carré by Daniel Álvarez

April 26, 2019

What is poetry? In the case of puff pastry dough, these croissant dough squares filled with cream and macerated apple, at the pace of Sweet Devotion, perfectly taste of Alexandrian versesMore info

Johan Martin: ‘The perfect croissant does not exist’

March 13, 2019 |

The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries latelyMore info

Pumpkin butter bread by Gérard Dubois

October 31, 2017

A simple, family recipe, rolled with pumpkin purée and seeds, and baked in a cocotteMore info

“Sweet Devotion”, bringing back prestige to viennoiserie

October 3, 2017 |

An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.More info

Sweet Devotion, Daniel Álvarez’s viennoiserie book will be released in October

September 21, 2017 |

The book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.More info

Searching for the best croissant

October 27, 2010 |

The third edition of Spain’s Best Butter Croissant Contest was recently celebrated in Barcelona. This initiative, promoted by the Pastry Guild in Barcelona, encourages all professionals to present their product as a way of finding the perfect croissant. The size, the shape, without horns, the degrees it was cooked in, how crunchy the crust is, its airy and puffy cavities, and of course, flavor are the elements which the panel of judges uses to determine their verdict.More info