SO GOOD - # 29 - Best Magazine Of Haute Pâtissere
In the latest issue of So Good... Magazine, we proudly present a lineup of talented pastry chefs and their exquisite recipes. Camila García Elizalde, from Chile, showcases her emotionally charged creations, while Anthony Hart, based in Australia, merges his passion for pastry and photography in delicate desserts. Italian baker Andrea Tortora explores the balance between innovation and tradition. Abel Bravo adds a local touch to classic cakes, Valentí Mille astounds with his sweet station mastery, and Roger Van Damme creates stunning pastries in Antwerp.
Additionally, we feature the artistry of Josep Maria Ribé, Cédric Grolet, Otto Tay, and Ross Sneddon, each with their unique culinary expressions.
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This is my first day using it. I am amazed at the time it has saved. So pleased. Cannot recommend this enough.
In searching for a certain product locally, I came across Zucchero’s website. I was delighted to find speciality Italian baking items locally that were not available at our Italian shoppes. Initial contact was via web chat to find out more about the company and products. For those interested, there is no storefront but a warehouse that is located in a Sentinal Storage bay. Local pickup for free is available: When the order is ready, one is given an email for a pickup time. Once at the Storage lobby, one would call the Zucchero rep to pick up the order, as the shortage lobby reception is different than Zucchero. Kati was awesome! Very knowledgeable, friendly, and customer focused. We even purchased a few more items while there, as seen some things we needed. Items were all new. Kati also provided us some chocolate samples for my pandoro/ panettone projects (will try out soon). Thanks again for all the help, as am learning different hobby baking projects.
3D PAVOCAKE SILICONE MOLD "Planet" - Emmanuele Forcone
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I made single-origin bean-to-bar chocolate with these beans following the method from Chocolate Alchemy. The recipe was for a 70% dark chocolate (63% cacao, 7% cacao butter, 30% cane sugar by weight), run for 36 hours in the melanger. The resulting chocolate is lovely, more on the delicate side as you'd expect from a criollo. The chocolate notes come through clean and clear, and there are plenty of nuances that keep the sensory experience interesting. Bitterness and astringency are both subdued; most people say that it tastes like a 40-50% dark. Will buy again!
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