Albert Adrià

January 15, 2026

Albert Adrià

Gastrophysics, Paris, sap, and a love letter in so good.. magazine 35

July 5, 2024

Albert Adrià

Albert Adrià’s ice cream parlor, Gelato Collection, opens its doors in Barcelona

January 13, 2023

Albert Adrià

The 18 teams that will compete in the Coupe du Monde de la Pâtisserie 2023

April 6, 2021

Albert Adrià

Five different ways of approaching the chocolate coulant while maintaining its essence

January 7, 2021

Albert Adrià

So many (Pastry) stories to tell, and now we have reached issue 25!

November 13, 2018

Albert Adrià

Albert Adrià opens Cakes & Bubbles in London

August 23, 2018

Albert Adrià

Pastry, the protagonist of Albert Adriá’s next project

August 7, 2018

Albert Adrià

Albert Adrià: “Enigma is born to seek the limits”

July 4, 2018

Albert Adrià

Technique, passion, and generosity in so good #20

August 10, 2015

Albert Adrià

Albert Adrià. La dolça, ticket’s sweetest ring

June 30, 2015

Albert Adrià

From great restaurant to the most refined candies, so good’s #14 trip

June 2, 2015

Albert Adrià

Albert Adrià, World’s Best Pastry Chef