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so good #18 Archives - Page 4 of 4 - so good.. magazine

David Gil

Albert Adrià’s right hand in the desserts of the restauration group elBarri of BarcelonaMore info

With soul and imprint

July 13, 2017 |

What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.More info

13 plus 1 adjectives to define so good.. 18

July 5, 2017 |

18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is …More info

so good.. #18

July 5, 2017

Dinara Kasko, Lauren v. Hass, Lior Shtaygman, Frédéric Bau, Cédric Grolet, Oriol Castro, Eduard Xatruch & Mateu Casañas, Christophe Roesems, David Gil, Leonardo di Carlo, Gabriele Riva, Andrés Morán, Jordi Puigvert, John Shields & Karen Urie Shields, Susanna Yoon, Emmanuel Hamon, Elena Krasnova, Antonio Bachour and Karina Rivera, Nobuhiro Koto, Franck Michel, Fredrik Borgskog, Fabrizio Fiorani, Vincent Attali, Elaine youngMore info

Dinara Kasko

A beautiful cake as well as a beautiful building needs preliminary design.More info

Cédric Grolet

Essential on the inside, elaborate on the outside.More info

Antonio Bachour

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

Jordi Puigvert

While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.More info

Gabriele Riva

Pastry consultant, a great expert in oriental ingredients and in the architecture of desserts.More info

Frédéric Bau

He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.More info