Paco Torreblanca Archives - so good.. magazine
The secrets of making and evolving panettone at Meet Massari R-evolution
September 27, 2023 | sogoodmagThe event, which came to Spain for the first time, featured the participation of renowned pastry chefs.More info
Six trend-setting books with the Books For Chefs brand
April 21, 2023 | Ana RodríguezXavi Donnay, Antonio Bachour, Yohan Ferrant, Ramón Morató, Eric Ortuño, and Paco Torreblanca need no introduction. Do you know the latest releases from our online bookstore signed by these authors?More info
Most common types of sugar in pastry by Paco Torreblanca
June 2, 2022 | sogoodmagIn his award-winning book Paco Torreblanca, the renowned chef dedicates a chapter to this essential ingredient in pastry.More info
Ten examples of the versatility of chestnuts in pastry
November 4, 2021 | Ana RodríguezBreads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.More info
Seven essential and versatile sponge cakes by Paco Torreblanca
April 23, 2021 | Ana RodríguezThe well-known chef shows interesting versions of popular cakes in his book, Radix.More info
13 examples of the great gastronomic and aesthetic potential of travel cake
January 29, 2021 | Ana RodríguezIn 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.More info
‘Roots’, baked chocolate tartlet by Paco Torreblanca
December 4, 2020Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info
Five best-selling pastry books to start or expand your knowledge
November 27, 2020 | Ana RodríguezIt is always a good time to learn and be inspired by books by great chefs. Enjoy reading!More info
Four timeless and essential travel cakes by Paco Torreblanca
October 16, 2020 | Ana RodríguezThe chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others. More info
The International Academy of Gastronomy recognizes five European pastry chefs
June 18, 2020 | Ana RodríguezThis year the Prix Au Chef Pâtissier has gone to chefs from Spain, France, Italy, Portugal, and Poland.More info