so good #18 Archives - Page 4 of 4 - so good.. magazine
With soul and imprint
July 13, 2017 | Alberto RuizWhat 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 | Alberto Ruiz18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is …More info
so good.. #18
July 5, 2017Dinara 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
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
Passionate about Asian culture, architect of fresh cakes with minimal processingMore 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