so good #16 Archives - so good.. magazine
Cécile Farkas. Studied fantasies
January 27, 2017 | Jaume CotThe French chef, trained as a fashion designer and with a career of more than 10 years, enters the world of pastry with enthusiasm. She defines her style as especially feminine, colorful and always looking for something personal and ephemeral, as if it were a collection for an haute couture fashion show. More info
Raúl Bernal
Raul Bernal represents fantasy and fun creativity, starting from study and technique.More info
The most popular posts on the So Good.. website in 2016
January 4, 2017 | Jaume CotThe great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents. More info
Emmanuele Forcone
A good team, a lot of experience, all the dedication and maximum organization. The recipe for Forcone’s success.More info
Jean-Paul Hévin: ‘Japan has made me rethink how I work’
October 24, 2016 | sogoodmagJapan exerts a great influence on Hévin, one of the artisans who also has most contributed to democratizing the bar of chocolate in France. As he admits, through this culture and the clientele of Japanese shops, he has incorporated more demand and rigor to an already outstanding job with chocolate.More info
United for knafeh. Yehiye Qadari & Yoav Deckelbaum
October 17, 2016 | sogoodmagThese wonderful kadaif threads which shape the knafeh, one of the most beautiful and emblematic desserts of the Middle East, are also a symbolic link between two peoples and two cultures.More info