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so good #15 Archives - so good.. magazine

Dominique Ansel

Known worldwide for being the inventor of the cronut, is the World’s Best Pastry chef 2017 as ranked by The World’s 50 Best Restaurants.More info

Luciano García

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

The most popular posts on the So Good.. website in 2016

January 4, 2017 |

The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents. More info

Under the tree plated dessert by Eric Ortuño

April 12, 2016

The Hofmann School of Barcelona has several commercial establishments that allow pastry teachers and students to acquire a necessary versatility in the trade. In addition to the Hofmann School, there is the Hofmann Restaurant, Hofmann’s Taverna, Terraza La Seca andMore info

Brownie carrot coconut cake by Marike Van Beurden

April 1, 2016

With the series Funky Brownies, Van Beurden demosntrates her capacity of exploring new paths which take classic pastry to a more youthful, colorful and casual level without renouncing even a milligram of gourmand pleasure or intensity of flavors.More info

Nina Tarasova

The calling for pastry came late, but she has decided to make up for lost time with an unbridled passion.More info

Disfrutar. Three-way creativity

March 22, 2016 |

Oriol Castro, Eduard Xatruch, and Mateu Casañas, three essential architects of the wonderful work that was elBulli, now invite us to Disfrutar. A daring but coherent, meditated and designed proposal with the advantage provided from having lived at the epicenter of the world’s culinary creativity for nearly two decades.More info

Yuzu Water Mochi by Yves Scherrer

March 14, 2016

The Head Pastry Chef at Ananas Bar and Brasserie in Sidney makes his allergen-free desserts into the most on-demand desserts on the menu, desserts ‘suitable for all audiences’.More info

Graham Hornigold: ‘Our job is to refresh the palette and complete the meal’

March 4, 2016 |

The Executive Pastry Chef of the international restaurant group Hakkasan summarizes his creative philosophy in ‘fresh is best’ and ‘taste is everything’. In so good #15 we explain how he does it.More info

Modern Saint Honoré by Kirsten Tibballs

February 29, 2016

The pastry chef transmits positivity again with a modernized version of the classic Saint Honoré, mounted on an elongated Breton shortbread base with cream spheres placed on the profiteroles de choux.More info