so good #19 Archives - so good.. magazine
The London pastry chef, who presents the book, Bake, this March, is the ideologue of this original establishment in New York.
With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.
One 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.
At Caprice in Hong Kong, the french chef enjoys the creative freedom. It shows in this dessert crispy, creamy, with the texture of fruit confit.
One 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.
One of the sweet proposals proposed by 99 restaurant, with a pastry station lead by Gustavo Sáez.
The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.
One 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.
A 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,
Back 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.