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Posts ByAlberto Ruiz, Author at so good.. magazine

Don’t forget the omnivore

July 16, 2021 |

More ethical and more care about special consumers are changing the pastry as we have known so far, but don’t forget the historical consumer who has always enjoyed essential ingredients in this tradeMore info

All on 26

July 8, 2021 |

Twenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creationsMore info

Files, by Ramon Morató. Everything you can ask for in a book.

July 7, 2021 |

The Catalan chef unveils the folders of his best recent projects into a great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.More info

Gilles Renusson, the master with an eternal smile

March 9, 2021 |

In this Q&A and on the eve of his retirement, the French-born chef reviews the highlights of his career and his vision of everything that makes a trade such as pâtissier so specialMore info

Gianluca Fusto: ‘All the ingredients can find a dialogue with each other’

February 25, 2021 |

Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info

Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’

February 18, 2021 |

A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info

Chocolate bonbons mosaics by Luis Amado. The sky is the limit

January 27, 2021 |

This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personalityMore info

Josep Maria Ribé: ‘I am satisfied if someone makes a cake of mine’

January 20, 2021 |

The director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacyMore info

The sweet paradox

January 18, 2021 |

Can you reclaim modern pastry and at the same time do it from a appareantly old-fashioned media as paper magazine? We think we absolutely can and we explain whyMore info

Francisco Migoya’s chocolate bars collection. Eyes wide open

December 23, 2020 |

Chocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24More info