Ana Rodríguez, Author at so good.. magazine - Page 56 of 83

Oriol Balaguer and Fabrizio Galla among the pastry chefs awarded by the International Academy of Gastronomy

Bakery at Iba

From toppings with natural colorings to healthy snacks, the latest baking trends at Iba 2025

Iba

Viennoiserie

Why will viennoiserie continue to gain prestige among chefs? Romain Dufour’s four arguments

Romain Dufour so good #33

Pierre Hermé

Pierre Hermé: “Vegan pastries are a fantastic opportunity for innovation”

Pierre Hermé Vegan Pastry

Sigep

Sigep moves up its 2026 dates

Sigep

Exotic

Has the popularity of vegan pastry stagnated or does it continue to grow?

Gabriele Riva Jordi Bordas

Demo sosa and Adamance by Jordi Bordas

Jordi Bordas teaches his B-Concept method in New York

Jordi Bordas

Bakery China continues to grow in 2025

Bakery China

chris ford

Chris Ford’s four tips for becoming a celebrated chocolatier with a rising career

Chocolate Chris Ford

Course by Luke Frost in L'École Valrhona Brooklyn

Artistic chocolate showpiece, Italian gelato, and plant-based dessert courses to celebrate ten years of l’École Valrhona Brooklyn

Antonio Bachour École Valrhona Brooklyn

butter

The surprising (not) butter offered by a Californian startup

Research and Development

Seven innovative bonbons that break new ground in terms of appearance, flavor, and concept

Adrián Ciaurriz Andrey Dubovik

Podium CMP 2025

Japan once again wins the Coupe du Monde de la Pâtisserie

Coupe du Monde de la Pâtisserie Sirha