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Pastry Chef Articles

With our Pastry Chef Articles, you will be the first to find out what the most renowned professionals worldwide are up to: their latest collections, their businesses and their travels, their lectures…

Andrea Tortora: ‘To innovate is not to create something new, but to continue, maintain and renew a tradition’

March 29, 2023 |

Andrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining conceptsMore info

Nine chocolate eggs for a spring-like and magical Easter

March 17, 2023 |

From bees that remind us of the need to take care of the planet to spectacular bouquets of flowers. The great pastry chefs surprise again with pieces that look like works of art.More info

Francisco Migoya: ‘Nothing makes us more creative and resourceful as scarcity’

February 15, 2023 |

This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info

Four Valentine’s proposals that give a twist to the classic heart

February 13, 2023 |

Valentine’s Day is here and chefs go for hearts, but with an innovative touch. Long live love!More info

Five experiments and curiosities about pizza that you can find at Modernist Pizza

February 10, 2023 |

Franken-cheese, black spots, and water type are some of the things we can experiment with when entering the exciting world of pizza with this impressive book by Francisco Migoya and Nathan Myhrvold.
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Seven chefs who advocate sustainable pastry

February 8, 2023 |

In so good.. 29, we have interviewed great professionals with different profiles and origins to delve into practices that reduce environmental impacts. More info

Anthony Hart: ‘I had always been told that pastry was a dying art, but I now believe it’s the driving force of cuisine today’

February 1, 2023 |

Anthony Hart is not only one of the best pastry chefs in Australia today, but also holds a Bachelor of Arts degree in Photography from the Royal Melbourne Institute of TechnologyMore info

Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’

January 26, 2023 |

In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info

Yusuke Aoki: ‘There are also those ingredients with which you can express yourself by not using them’

January 12, 2023 |

Along with afternoon tea, the Executive Pastry Chef at the Four Seasons Hotel at Tokyo Otemachi’s “pa-fe,” or parfait, has quickly gone viral.

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How to lighten a praliné dessert using five technological ingredients according to Jordi Puigvert

January 10, 2023 |

The author of the book Evolution teaches how to give this praliné individual a contemporary feel and showcase an airy, light version.More info