Posts ByAlberto Ruiz, Author at so good.. magazine
Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist Cuisine
One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craft
Gabriele Riva: “Less is more speaks of our philosophical approach to pastry making in terms of restraint and honesty”January 23, 2020 | Alberto Ruiz
It is not just another pastry shop. It is a whole concept that emerges from the dialogue between two pastry chefs – Gabriele Riva and Kanako Sakakura. Both wondered where patisserie was heading and put their concerns on the table
A small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.
Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.