Martin Diez: “I love contrasting, I think beauty comes out of it”
so good.. magazine Pastry Blog
by sogoodmag
23h ago
Photos: Ivan Raga Martin Diez, who is the author of the cover of so good.. magazine 30, confesses that one of the lines of work that is best for him is a kind of game of contrasts. There is no doubt when one sees the five chocolate pieces that he created during an experimental session in Chicago in which he participated alongside Dimitri Fayard and Nick Notter, organized by the Chocolate Academy. Below we share some of the reflections he made in the magazine about his idea of ​​contrasting what is raw and refined, his opinion on the current trends of plant-based and less sugar, or what he like ..read more
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Creativity in baked doughs: five pieces of viennoiserie with surprising shapes by Dimitri Fayard
so good.. magazine Pastry Blog
by sogoodmag
1w ago
A few months ago, the Chicago Chocolate Academy invited three of its chefs to participate in what they called “Creative Week.” The objective was none other than to experiment with creativity, imagine, play, and savor. Dimitri Fayard, North America Lead Chef of the Chocolate Academy Centers, decided to have fun with baked doughs. The result, which we show in so good.. magazine 31, are pieces of viennoiserie that escape the conventional pattern to dress up in elegance and beauty, demonstrating the versatility of baked doughs. Photos: Ivan Raga   Chocolate galette Fayard created a brioche f ..read more
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Swiss researchers develop a new chocolate that replaces sugar with cocoa gelatin
so good.. magazine Pastry Blog
by Ana Rodríguez
1w ago
Researchers from ETH Zurich have collaborated with the start-up Koa and the manufacturer Fechlin to develop a more sustainable and nutritious variety of chocolate, which makes the most of the cocoa fruit and uses cocoa gelatin as a substitute for powdered sugar. Kim Mishra, lead author of the study, states that the cocoa fruit is similar to honeydew melon: “Both have a hard outer shell that reveals the pulp of the fruit when opened, as well as the cocoa beans or seeds and pulp of the melon inside.” Conventional chocolate only uses the beans. However, these researchers used the pulp and ..read more
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Mineko Kato, Asia’s Best Pastry Chef 2024
so good.. magazine Pastry Blog
by Ana Rodríguez
1w ago
The World’s 50 Best Restaurants ranking has just named Mineko Kato as Asia’s Best Pastry Chef 2024 for her boundary-pushing blend of aesthetics and sustainable ethos. The Japanese chef began her career honing her skills in the pastry stations of great European kitchens, most notably at Massimo Bottura’s legendary Osteria Francescana in Modena. In 2018, her love for her craft took her back to her roots to join the team at Faro, a restaurant located on the tenth floor of Tokyo’s iconic Shiseido building. There, under the direction of Kotaro Nado, she has transformed the dessert offering, introdu ..read more
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Tejasvi Chandela’s ‘modernized’ Indian pastry line
so good.. magazine Pastry Blog
by sogoodmag
2w ago
Tejasvi Chandela was born in India, but trained at Le Cordon Bleu Paris. At only 22 years old, she returned to her native Jaipur to open Dzurt, the first pastry establishment in this town of more than three million inhabitants, with the idea of ​​offering traditional Indian pastries with European techniques. In so good.. magazine 30, the chef, in addition to explaining what it is like to be a woman and make pastries in her country, shows the step-by-step instructions of some recipes that can be tasted in her establishment.   The potential of Mithai or traditional Indian pastry The richne ..read more
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Iba returns to Düsseldorf to hold an edition in May 2025
so good.. magazine Pastry Blog
by Ana Rodríguez
2w ago
Iba returns from May 18 to 22, 2025. The next edition of the world fair for the baking and pastry sector announces changes. Not only has it gone from being a triennial event to a biennial event (remember that the last call was in 2023), but it has also changed seasons (from autumn to spring) and location (from Munich to Düsseldorf). The sector has received the news well, since more than 80% of the exhibition area is reserved. Under the motto of “Baking New Ways”, Iba will once again showcase innovations and global trends across the entire value chain, promoting knowledge exchange, customer reu ..read more
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Sirha arrives in Arabia to become a meeting point for food service in the Middle East 
so good.. magazine Pastry Blog
by Ana Rodríguez
2w ago
The Middle East has a new annual food trade fair, Sirha Arabia, which will be held from October 1 to 3 at the Riyadh Front Expo. This new Sirha Food event, organized in collaboration with the Culinary Arts Commission of Saudi Arabia, will gather more than 300 exhibitors and brands, becoming a meeting point for food, equipment, bakery, and coffee professionals. With more than 40% of the population made up of expatriates, and with international tourism on the rise, there is a growing demand for a more diverse and high-end offering in the Saudi market. In this first edition of Sirha Arabia, Sirha ..read more
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Bridor creates a new bakery manufacturing center in the United States
so good.. magazine Pastry Blog
by Ana Rodríguez
2w ago
Bridor has announced that it will create a new manufacturing center near Salt Lake City, Utah, which will offer a wide range of artisan breads and pastries specifically designed for the American market. With this action, the French manufacturer continues with its global expansion strategy in North America, where it already has four factories, with a great push in the United States.  “This factory will allow Bridor to respond to the specific needs of the American market by having a production site as close as possible to its regional customers,” explains its global director, Philippe Morin ..read more
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Yann Brys, global ambassador of Les vergers Boiron
so good.. magazine Pastry Blog
by Ana Rodríguez
2w ago
After years of close relationship, Les vergers Boiron appoints Yann Brys as international ambassador. The brand, which makes premium fruit solutions for culinary professionals, has made this decision because of the many values it shares with the MOF: the search for excellence, a sense of responsibility, and a passion for transmitting knowledge and traditions. “My collaboration with Les vergers Boiron encourages me to take creativity to new levels. I’ve always been driven by a quest for excellence at every step in my work. When you love what you do, you want to create things with brands who spe ..read more
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Eunyoung Yun: “I love to mix and try new flavors and ideas”
so good.. magazine Pastry Blog
by Santiago Corral
3w ago
North Korea and South Korea have been divided for more than 70 years, ever since the Korean Peninsula became an unexpected casualty of the escalating Cold War between the Soviet Union and the United States.  The division of Korea began on August 15, 1945 when the official announcement of the surrender of Japan was released. Ever since, the country brought thousands of American soldiers to South Korea, bringing along with them guns and armory but they also brought chocolate bars, “Hershey bars”, and chewing gum. These two items were quickly accepted among the South Korean population eager ..read more
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