Image Image Image Image Image Image Image Image Image Image

so good #16 Archives -

Dinara Kasko

A beautiful cake as well as a beautiful building needs preliminary design.More info

Cécile Farkas. Studied fantasies

January 27, 2017 |

The French chef, trained as a fashion designer and with a career of more than 10 years, enters the world of pastry with enthusiasm. She defines her style as especially feminine, colorful and always looking for something personal and ephemeral, as if it were a collection for an haute couture fashion show. More info

Jean-Paul Hévin

Chocolate d’auteur at its greatest expression.More info

Raúl Bernal

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

Emmanuelle Forcone

A good team, a lot of experience, all the dedication and maximum organization. The recipe for Forcone’s success.More info

Jean-Paul Hévin: ‘Japan has made me rethink how I work’

October 24, 2016 |

Japan exerts a great influence on Hévin, one of the artisans who also has most contributed to democratizing the bar of chocolate in France. As he admits, through this culture and the clientele of Japanese shops, he has incorporated more demand and rigor to an already outstanding job with chocolate.More info

United for knafeh. Yehiye Qadari & Yoav Deckelbaum

October 17, 2016 |

These wonderful kadaif threads which shape the knafeh, one of the most beautiful and emblematic desserts of the Middle East, are also a symbolic link between two peoples and two cultures.More info

Hibiscus stained aloe by Francisco Migoya

October 6, 2016

Everything that has to do with Modernist Cuisine is already synonymous with innovation and admiration, especially since they presented their work par excellence on the science of cuisine. But now they are back in the spotlight thanks to pastry chefMore info

Naoki Fujiwara. Sense of season, ingredients and Nara-ness

September 29, 2016 |

In 2012, Naoki renovated Emerea, the pastry his father opened 40 years ago, and transformed in to a French style patisserie.More info