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so good #11 Archives - so good.. magazine

Emmanuel Ryon

A new perspective of the great classics, with an aesthetic inspired in the eighteenth century.More info

Signature Strawberry Charlotte by Nathaniel Reid

May 11, 2016

Reid reimagine a traditional charlotte, keeping the traditional appearance of finishing with strawberries
on top.More info

Josean Alija. ‘Muina’ desserts with light essence

March 7, 2016 |

He is one of those cooks who are just different, difficult to classify, unique. It is no coincidence that his restaurant, Nerua, is integrated in the Guggenheim Museum in Bilbao (Spain), instead, one often has the sensation of feeling anMore info

Antony Prunet

Patisserie is passion, effort to succeed and worship of the best seasonal products. More info

Nicolas Jordan

Pastry will be much simpler, with straightforward flavors and clear and uncomplicated decorationMore info

John Kraus

He’s the owner of Patisserie 46, a unique establishment in Minnesota. He belongs to the new generation of the American haute pâtisserie.More info

Lemon Tart, by John Kraus

May 6, 2014

“You can never beat the classics”, John Kraus says, “Paris Brest, Tart Tatin, Millefeuille, Brioche Polonaise, Lemon Tart: that is the beauty of pastry.” With this simple but brilliantly executed philosophy, we welcome him to the pages of SG#11, where he offers us his most recent creations, as elegant and inimitable as this Lemon Tart.More info

A question of style

March 31, 2014 |

How is it possible that so good.. magazine publishes an article about a chef who makes simple, popular doughnuts and at the same time rejects another article about a sophisticated and labour-intensive dessert, with more than a dozen elements, andMore info

Eric Bertoia

Eric Bertoia represents a bridge between French pâtisserie and the flourishing modern American pastry. He’s the Corporate Pastry Chef of The Dinex Group.More info

Josean Alija

Josean defines his desserts, just as he does the rest of his cuisine, with the term “Muina”.More info