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Pastry Interviews
Interviews with pastry chefs who stand out for their work, career, and above all their work philosophy, for their ability to find concepts and ideas that influence the sector and that end up becoming trends. Sometimes their opinions can be uncomfortable or even politically incorrect, against the grain, but they always serve as a guide for many and are supported by desserts that earn professional recognition. Normally these interviews come from the work we do in each issue of So good and become a way to better understand the journalistic, technical, and creative work that is possible to find in this benchmark publication for artisan pastry.
December 6, 2023
Pastry Interviews
“Daan Go Cake Lab is a Laboratory allows me to develop recipes in a scientific manner”
November 9, 2023
Pastry Interviews
Alexandra Motz: “The art of pastry will continue to grow towards nostalgia and playfulness”
September 4, 2023
Pastry Interviews
Hans Ovando: “Cuisine has taken a turn, bakery has too and we, what are we waiting for?”
August 17, 2023
Pastry Interviews
René Frank: ‘We don’t add ingredients or garnishes just for beauty’
August 3, 2023
Pastry Interviews
Natsuko Shoji: ‘I only make cakes by request. In this way, there’s no wastage’
July 12, 2023
Pastry Interviews
Ruchit Harneja: ‘A balanced amount of sweetness can actually aid digestion’
June 20, 2023
Pastry Interviews
Nicolas Rouzaud: ‘We really got to know our neighbours and have built a strong relationship with them’
May 24, 2023
Pastry Interviews
Lauren V. Haas: ‘Equipping chefs with sustainability competencies will have a long-lasting impact’
May 10, 2023
Pastry Interviews