Pastry Chef Articles
Andrea Tortora: ‘To innovate is not to create something new, but to continue, maintain and renew a tradition’
March 29, 2023 | Jaume CotAndrea 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 | Ana RodríguezFrom 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 | Alberto RuizThis 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 | Ana RodríguezValentine’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 | Ana RodríguezFranken-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 | sogoodmagIn 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 | Alberto RuizAnthony 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 | Jaume CotIn 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 | Reiko MatsunoAlong with afternoon tea, the Executive Pastry Chef at the Four Seasons Hotel at Tokyo Otemachi’s “pa-fe,” or parfait, has quickly gone viral.
How to lighten a praliné dessert using five technological ingredients according to Jordi Puigvert
January 10, 2023 | sogoodmagThe author of the book Evolution teaches how to give this praliné individual a contemporary feel and showcase an airy, light version.More info