Ana Rodríguez, Author at so good.. magazine - Page 74 of 83

Chocolate is the leitmotiv of the book, “Food Chocolate Design”

Carmen Rueda

The Silk Road dessert menu by Carmen Rueda, best pastry chef MENA

tobacco truffles cover

Bonbon Challenge: Tobacco-Scented Truffles, Francisco Migoya’s Curious Idea

Chocolate Bonbons Francisco Migoya

Labyrinthe Easter

Eleven Easter Chocolate Creations with Nods to Paris, Fashion, and World Peace

Albert Daví Christophe Michalak

Ciaurriz's butters

Artisan and flavored butters made from scratch. Adrián Ciaurriz’s bonbon proposals

Adrián Ciaurriz Chocolate Bonbons

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