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so good #13 Archives - Page 2 of 4 - so good.. magazine

Enric Rovira. 20 years reinventing chocolate (5 and 6)

January 25, 2016 |

Like wine needs earth and a team to take care of the product from beginning to end, Enric Rovira reflects on the highs and lows of the Bean to Bar following his 2005 experience.More info

Enric Rovira. 20 years reinventing chocolate (3 and 4)

January 22, 2016 |

Can chocolate become something ethereal, an experience that need not be tasted? If anyone is qualified to answer that question, it’s certainly Enric Rovira.More info

Enric Rovira. 20 years reinventing chocolate (1 and 2)

January 20, 2016 |

In his early solo career, Enric Rovira surprised everyone with a collection of chocolates inspired by the tiles in Barcelona’s Passeig de Gracia. Chocolate nougat is another constant in his career, one of his pioneering works proposed in a vertical design.More info

Miquel Guarro

Miquel Guarro inspiration can come from many places: a photograph, a flavor, a sculpture…More info

The French Pastry School reaches its 20th anniversary. School of thought

September 9, 2015 |

Located in the heart of downtown Chicago, The French Pastry School is a state-of-the-art three-level facility with eight kitchens outfitted with top-of-the-line equipment. The school employs more than 25 pastry professionals, as well as admissions and marketing teams. Every year more than 1,500 students pass through its doors. More info

The French Pastry School celebrates its 20th anniversary and a new medal for Canonne

September 4, 2015

The Chicago-based pastry school turns 20 in the best way possible: the appointment of its founder, Sébastien Canonne, as Knight of the Order of the Legion of Honor.More info

From Barcelona with chocolate

June 25, 2015 |

In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.More info

Light lychee mousse made with B·Concept by Jordi Bordas

May 12, 2015 3

In so good #13, Jordi Bordas demonstrate again that the B•Concept method expands the creative possibilities of patisserie with the aim of achieving creations which are better adapted to current consumer demands, regarding an appropriate adjustment in the amount of fat and caloric intake; and all this without sacrificing maximum flavor.More info

Patrice Demers. ‘Everyday we’re trying to push our limits’

April 16, 2015 |

Desserts never even caught his eye until he buys the book, Plaisirs Sucrés, by Pierre Hermé. Demers has worked for 15 years in some of the best restaurants in Montreal and, finally, he opened Patrice Patissier, which the three great gastronomic pleasures coexist: good food, good wine and good desserts.More info

Jerome Landrieu. Hard work as the best strategy

March 25, 2015 |

In So Good 13 we talk to Jerome Landrieu about the present and future of pastry, and evaluated his first six years in the Chicago Chocolate Academy.
More info