Enric Monzonis
From the kitchen, a renovator of pastry
Enric Monzonis Recipes
Enric Monzonis Articles
13 examples of the great gastronomic and aesthetic potential of travel cake
In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.
Josep Maria Ribé: ‘I am satisfied if someone makes a cake of mine’
The director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacy
Melissa Coppel’s school promotes Online Live training in 2021
Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.
So many (Pastry) stories to tell, and now we have reached issue 25!
Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazine
Seven signature cakes that prove the sacher will not go out of style
Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.
The Melissa Coppel School prepares 23 exclusive courses for 2020
Chocolate will be the star of the class calendar of the center located in Las Vegas.
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