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so good #13 Archives - so good.. magazine

Hiroyuki Emori

Vegetables can always fit well into a dessertMore info

Dry meringue and chocolate ‘popcorn’ by Raúl Bernal

January 19, 2021

White 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

Scott Green

Mastering the balance between art and scienceMore info

Leonardo di Carlo

Rational, simple and mature pastry, with a wide knowledge of the ingredients.More info

Luciano García

He is the head of pastry training at OTT College.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

Raúl Bernal

Raul Bernal represents fantasy and fun creativity, starting from study and technique.More info

Darren Purchese

His desserts are, in short, a colorful invitation to open the palate to new experiences.More info