so good #19 Archives - so good.. magazine
Chanson Patisserie by Rory Macdonald
March 5, 2019The London pastry chef, who presents the book, Bake, this March, is the ideologue of this original establishment in New York.More info
Step by step of a sugar ear of corn décor by Frank Vollkommer
September 3, 2018 | Fernando TodaWith the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.More info
Heart brownie by Hisashi Onobayashi
August 21, 2018One of Onobayashi’s idea for Valentine’s day. A heart-shaped jigsaw puzzle made of brownie, where he replaces sugar with trehalose to make it less sweet.More info
Figs and hazelnuts by Nicolas Lambert
June 29, 2018At Caprice in Hong Kong, the french chef enjoys the creative freedom. It shows in this dessert crispy, creamy, with the texture of fruit confit.More info
Gianluca Fusto: “Beauty without taste is not beautiful”
June 27, 2018 | Alberto RuizOne of the major figures of Italian patisserie talk with us about his sources of inspiration, his creative philosophy, his pastry and his last project in Milano.More info
Brioche pudding with sugared nuts and chocolate crémeux by Gustavo Sáez
June 21, 2018One of the sweet proposals proposed by 99 restaurant, with a pastry station lead by Gustavo Sáez.More info
Rory Macdonald: “I try and treat sugar like you would salt in a savory meal”
June 13, 2018 | Jaume CotThe combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.More info
Jerome Landrieu: “Pastry education is more than a bubble, it is an explosion”
May 14, 2018 | Alberto RuizOne decate transmitting the values of haute pâtisserie in America, the french chef is satisfied. We talk to him about training, social networks, creativity… at so good #19.More info
Russ Thayer. Searching for the boundaries of chocolate
April 23, 2018 | sogoodmagA true expert chocolatier who, under the banner of Callebaut, is dedicated to finding the best way to exploit the flavors of chocolate in ganaches, pralinés and other preparations,More info
Scott Green: “I am pushing myself to do more with less”
April 17, 2018 | Jaume CotBack in the pages of So good, Green uses simple tools, simple techniques, and basic molds in creating his work. A true declaration of principles that he himself explains to us.More info