sogoodmag, Author at so good.. magazine - Page 4 of 11

Aspects to consider in the preparation of brioche by Daniel Álvarez

Three reasons not to miss Sirha Lyon 2025

Coupe du Monde de la Pâtisserie Sirha

detail cover so good 33

Proto-bonbons, plant-based and other glimpses of the most brilliant pastry

Andrey Dubovik Anthony Hart

“What are the requirements for good chocolate packaging? Visual appeal, a strong concept, and creative use of materials”

Books For Chefs Catalogue Chocolate

Citrus, Japanese inspiration, and Christmas spirit in these seven bûches to bid farewell to 2024

Bùches de Noël Cédric Grolet

David Gil and Ingrid Serra

Signature turrón evolve with XOK

Books For Chefs Catalogue David Gil

Twelve thematic books in Books For Chefs to become an expert in panettone or vegan pastries

Books For Chefs Catalogue David Gil

David Gil and Ingrid Serra

David Gil and Ingrid Serra: “Any pastry creation can be transferred to a chocolate bar, as we demonstrate in XOK”

Books For Chefs Catalogue David Gil

IBIE 2025 demonstrates its great commitment to training in the latest baking trends

IBIE

Artistic showpiece CMP

These are the candidates from the 18 countries that will compete in the Coupe du Monde de la Pâtisserie 2025

Coupe du Monde de la Pâtisserie

René Frank, the best chef Awards

René Frank, best pastry chef in the world at The Best Chef Awards 2024

René Frank

Podium of the Panettone World Cup

Tonatiuh Cortés takes the podium from Italy and is proclaimed 2024 World Panettone Champion

Panettone

Julius Persoone

Julius Persoone: “A praliné can only be considered a success when it inspires emotion”

Julius Persoone Pastry Interviews