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so good #17 Archives - so good.. magazine

Yun Eunyoung, Korean-Style éclairs, always crisp and fresh

April 12, 2017

Women in Seoul are the ones who prefer this sweet habit of going off the beaten path, and Yun Eun-Young’s team is well aware of it, so they take maximum care with the details of the presentations, making each éclair a small jewel that becomes a product of worshipMore info

Blanc de blancs by Paco y Jacob Torreblanca

April 12, 2017

Vanilla sablé, vanilla bavaroise, apricot and vanilla insert are some ingredientes of this recipe by Paco and Jacob Torreblanca, one of the cardinal points of modern pastry.More info

Insights 2017. A talk with Paco and Jacob Torreblanca

March 30, 2017

A talk with Jacob and Paco Torreblanca reflects arguments of sufficient weight to justify periodic visits to this temple of pastry savoir-faire. More info

William Werner. A Pastry Chef for all Seasons

March 10, 2017 |

At Craftsman and Wolves, ts Rebel Within, a muffin-shaped cake of sorts dotted with bits of housemade sausage, asiago and green onion and stuffed with a perfect soft-cooked egg, became the San Francisco’s pastry shop’s cronut.
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Five New York stories

February 28, 2017 |

Ramon Morató, Jerome Landrieu, Melissa Coppel, Nicolas Dutertre, and Christophe Morel are the ‘narrators’ of these chocolate stories or, in other words, the authors of five bonbons inspired by five legendary boroughs of New York City.More info

Walk in the forest by Rasmus Kofoed

February 13, 2017

Discover one of the latest dishes of the Geranium dessert menu, along with the two dishes with recipes published in # 17, which also demonstrate Rasmus Kofoed’s solid creative personality in sweet cuisine.More info

Northern tides. Rasmus Kofoed, Søren Selin, and Jonathan Kjølhede Berntsen

February 8, 2017 |

In Scandinavian chefs’ dishes there are common features such as elegance, minimalism, freshness, the territory and a commitment to vegetable elements. We gather the most recent and charismatic desserts of three great Danish chefs in so good #17.More info

Gérard Dubois

Pastry chef and owner of La Rose Noire and Passion.More info

Pierre Marcolini

The richness of the cocoa world embodied in chocolateMore info

Pierre Marcolini: ‘I want to make chocolates that make me happy’

February 2, 2017 |

The pastry chef is obsessed with the signature that his chocolates must have, with explaining the characteristics of his cocoa. Obsessed with offering a different chocolate, without altering it with sugar or vanilla.More info