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so good #13 Archives - so good.. magazine

Patrice Demers

His idea of service is more typical of a restaurant than a conventional pastryMore info

Scott Green

Mastering the balance between art and scienceMore info

Leonardo di Carlo

Rational, simple and mature pastry, with a wide knowledge of the ingredients.More info

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