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Pastry Chefs in USA Archives - Page 2 of 3 - so good.. magazine

A selection of the best sweet professionals working in the United States of America

Francisco Migoya

Perfect partnership between science and creativityMore info

Scott Green

Mastering the balance between art and scienceMore info

Susanna Yoon

Chocolate with sensitivity and refinementMore info

Lauren V. Haas

A critical approach to pastryMore info

Vincent Attali

Mediterranean re-interpretations of French-Asian inspired dessertsMore info

Jerome Landrieu

Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.More info

Antonio Bachour

A colorful style attached to vanguard cuisine where floral ingredients are not lacking.More info

Melissa Coppel

She is bringing back more creative freedom into chocolate making.More info

John Kraus

He’s the owner of Patisserie 46, a unique establishment in Minnesota. He belongs to the new generation of the American haute pâtisserie.More info

Eric Bertoia

Eric Bertoia represents a bridge between French pâtisserie and the flourishing modern American pastry. He’s the Corporate Pastry Chef of The Dinex Group.More info