so good #17 Archives - so good.. magazine
175 years of history and nine great updates to the classic Saint Honoré
September 3, 2021 | sogoodmagA great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinventedMore info
Pumpkin butter bread by Gérard Dubois
October 31, 2017A simple, family recipe, rolled with pumpkin purée and seeds, and baked in a cocotteMore info
Glea, Abel Bravo’s artisan pastry
October 25, 2017The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.More info
Peach gnocchi by Rafa Delgado
September 4, 2017A peach in syrup that turns into gnocchi. A fresh dessert that provokes the reaction of the diner.More info
Citric green by Abel Bravo
June 13, 2017Land and innovation, two pillars support the Pastelería Glea in Murcia, that has a commitment to citrus and fruits that in many cases come from the very garden that Abel’s family owns.More info
Stephanie Prida. California Dreamin
May 26, 2017 | Alberto RuizIn California, Stephanie Prida enjoys her job as a pastry chef at the three Michelin-starred Manresa restaurant, creating desserts as california fresh.More info
Chocolate, mango and lychee meringue tart by Luciano García
April 28, 2017Revisiting a classic tart, Luciano finds a good balance between textures and flavors, combining ingredients with brilliance in this creation.More info
Ikarus restaurant. The world in one single space
April 25, 2017 | Fernando TodaIkarus is as an scenario from which to observe the most heterogeneous trends in cuisine. There is nothing like proving it by reviewing some of the sweet dishes that have been seen in the Austrian restaurant in 2016 by greats chefs: Dominique Crenn, Sang-hoon Degeimbre, Marc Haeberlin, and Vladimir Mukhin.More info
Yun Eunyoung, Korean-Style éclairs, always crisp and fresh
April 12, 2017Women in Seoul are the ones who prefer this sweet habit of going off the beaten path, and Yun Eun-Young’s team is well aware of it, so they take maximum care with the details of the presentations, making each éclair a small jewel that becomes a product of worshipMore info
Blanc de blancs by Paco y Jacob Torreblanca
April 12, 2017Vanilla sablé, vanilla bavaroise, apricot and vanilla insert are some ingredientes of this recipe by Paco and Jacob Torreblanca, one of the cardinal points of modern pastry.More info