Vegan Pastry Archives - so good.. magazine
The Vegan Pastry Bible Toni Rodríguez, now available in English | Review
May 4, 2023 | Ana RodríguezAvailable in our Books For Chefs online store, it contains more than 100 recipes with step-by-step explanations and photos, tips, serving ideas, and tips for preserving.More info
How to lighten a praliné dessert using five technological ingredients according to Jordi Puigvert
January 10, 2023 | sogoodmagThe author of the book Evolution teaches how to give this praliné individual a contemporary feel and showcase an airy, light version.More info
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 | Jaume CotFar 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 | Ana RodríguezAurélie 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 | Ana RodríguezAvailable 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 | Ana RodríguezEVERY 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, 2022The 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 | Jaume CotAnyone 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 | Ana RodríguezA 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 | Ana RodríguezGluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.More info