so good #13 Archives - so good.. magazine
Dry meringue and chocolate ‘popcorn’ by Raúl Bernal
January 19, 2021White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touchMore info
Patrice Demers
His idea of service is more typical of a restaurant than a conventional pastryMore info
Leonardo di Carlo
Rational, simple and mature pastry, with a wide knowledge of the ingredients.More info
Jerome Landrieu
Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.More info
Josep Maria Ribé
Josep Maria Ribé represents creativity from knowledge, demand, professional rigor, and well-done work.More info