so good.. magazine > Pastry Chefs
Leading Des Gateaux et du pain in Paris, she develops pastry that combines elegance, emotion and sensitivity to unique results.
Son of master Paco Torreblanca and heir to great skill and sensitivity that he shows day-to- day in the creations of the pastry shop,
The careful respect Japan professes to the French tradition is perfectly represented in his Tokyo pastry shop, Plaisir.
He runs a very personal establishment described as ‘gastronomic pastry’ and which he calls Dolç in Sant Cugat del Vallès (Barcelona).
One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.
Co-founder of the French Pastry School and one of the leading representatives of French pastry in the U.S.
He has worked in other prestigious restaurants such as Aqua, in Wolfsburg, or Johann Lafer Stromsburg.
Founder of the dessert restaurant Room4Dessert in New York. He lives in Bali, where he is in charge of the pastry program at KU DE TA, Seminyak.
From chef to chef
Chocolate Pastry Interviews Coupe du Monde de la Pâtisserie French Pastry Chefs Couvertures and Chocolate Pierre Hermé so good #22 so good #21 so good #23 so good #17 so good #20 so good #19 Antonio Bachour so good #18 Spanish Pastry Chefs Sigep École Valrhona Brooklyn so good #24 American Pastry Chefs Ramon Morató Europain Salon Du Chocolat Pastry Chefs in Spain so good #10 so good #13 Cocoa ice cream Oriol Balaguer Relais Desserts Pastry Chefs in USA so good #16 Women Pastry Chefs Frank Haasnoot so good #15 Paco Torreblanca Jean-Paul Hévin so good #9 Cédric Grolet Pastry in Times of Coronavirus Pierre Marcolini C3 Desserts Competition Christophe Michalak Christmas Pastry so good #11 World Chocolate Masters