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so good #20 Archives - so good.. magazine

Kévin Clemenceau

Artistic presentations and combinations with chocolate and seasonal ingredientsMore info

Baltasar Massot

Renovator of pastry classics with an artistic touchMore info

Elwyn Boyles

My job is to keep the chefs inspiring each other and make sure we’re all going in the same directionMore info

Riley Redfern

The new classics of American sweet cuisine with the maximum demand for perfectionMore info

Graham Mairs

Developing new collections and series of artistic works that open different pathsMore info

Marijn Coertjens

A restless chocolate innovatorMore info

The filling, the bonbon, the wheat and the chaff

July 9, 2018 |

There are more and more voices that warn of the standardization of pastry and the rampant superficiality. Some begin to look towards social networks but as a way of knowing what not to do. In this context, everything that is included in the professional field becomes more relevant than ever. More info

Ryosuke Sugamata

Updated French pastries from JapanMore info

Bart de Gans

Always striving for something differentMore info

Patrice Demers

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