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so good #19 Archives - so good.. magazine

Pastry will survive

January 17, 2018 |

It would not hurt to take care of the product, reaffirm that unique character, and explain its attributes to the client. And artisan pastry will be enviably healthy.More info

Gustavo Sáez

Versatility and elegance in restaurant desserts and pastryMore info

Enric Monzonis

From the kitchen, a renovator of pastryMore info

David Wesmaël

Accuracy and rigor at the service of ice cream creativity More info

Alex Stupak

Mexican food and inventive culinary techniques deliciously togetherMore info

Christophe Adam

Conquering the world with his éclairsMore info

Russ Thayer

Searching for the boundaries of chocolateMore info

Martín Lippo

New culinary techniques at the service of creativityMore info

Fabrice Danniel

Dean of pastry. When inspiration comes from natureMore info

Alberto Barrero

Playing with knowledge and dexterityMore info