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Vegan Pastry Archives - so good.. magazine

Toni Rodríguez: “I was one of the pioneers in making vegan pastries. I think about it now and it’s crazy, I’m not that old”

November 4, 2022 |

Far from linking vegan pastry to a healthier diet, Toni Rodríguez wants to openly compete with conventional pastry in terms of sweetness and gastronomic pleasure.More info

How would you make a cake without flour, sugar, eggs, or butter?

July 7, 2022 |

Aurélie Thérond gathers 60 recipes without these four basic confectionery ingredients in her book, Je veux faire un gâteau mais je n’ai pas…More info

Leyre Pedrazuela reclaims a more conscious diet in the book, Essenzia

June 6, 2022 |

Available in our online bookstore Books For Chefs, it is a book that wants to break established myths about pastry.More info

An ‘animal-free’ egg white has been launched in the United States

April 7, 2022 |

EVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.More info

Vegan chocolate Snack by Attila Meinhart, winner of the WCM Central European qualifier

March 11, 2022

The pastry chef of the Four Seasons Hotel Gresham Palace in Budapest won over the jury of the semifinal of the World Chocolate Masters and will participate in the grand final in October.More info

Fabrice Danniel: ‘It is challenging and inspiring sourcing ingredients that can emulate dairy products’

February 10, 2022 |

Anyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should notMore info

Health and flavor, the main reasons for consuming plant-based chocolate

January 14, 2022 |

A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info

Twelve examples of haute patisserie for all audiences

June 4, 2021 |

Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.More info

Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’

March 4, 2021 |

Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info

Eight innovations that take pastry and bakery even further

May 15, 2020 |

We contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.More info