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so good #13 Archives - so good.. magazine

Luciano García

He is the head of pastry training at OTT College.More info

Jerome Landrieu

Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.More info

Josep Maria Ribé

Josep Maria Ribé represents creativity from knowledge, demand, professional rigor, and well-done work.More info

Raúl Bernal

Raul Bernal represents fantasy and fun creativity, starting from study and technique.More info

Darren Purchese

His desserts are, in short, a colorful invitation to open the palate to new experiences.More info

Enric Rovira. 20 years reinventing chocolate (5 and 6)

January 25, 2016 |

Like wine needs earth and a team to take care of the product from beginning to end, Enric Rovira reflects on the highs and lows of the Bean to Bar following his 2005 experience.More info

Enric Rovira. 20 years reinventing chocolate (3 and 4)

January 22, 2016 |

Can chocolate become something ethereal, an experience that need not be tasted? If anyone is qualified to answer that question, it’s certainly Enric Rovira.More info

Enric Rovira. 20 years reinventing chocolate (1 and 2)

January 20, 2016 |

In his early solo career, Enric Rovira surprised everyone with a collection of chocolates inspired by the tiles in Barcelona’s Passeig de Gracia. Chocolate nougat is another constant in his career, one of his pioneering works proposed in a vertical design.More info

Miquel Guarro

Miquel Guarro inspiration can come from many places: a photograph, a flavor, a sculpture…More info

The French Pastry School reaches its 20th anniversary. School of thought

September 9, 2015 |

Located in the heart of downtown Chicago, The French Pastry School is a state-of-the-art three-level facility with eight kitchens outfitted with top-of-the-line equipment. The school employs more than 25 pastry professionals, as well as admissions and marketing teams. Every year more than 1,500 students pass through its doors. More info