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so good #19 Archives - Page 2 of 5 - so good.. magazine

Guilty pleasure pate à choux by Amaury Guichon

April 6, 2018 2

Two size pate à choux extremely colorful combining fresh strawberry compote and light raspberry crust with a vanilla mascarpone cream filling by famous pastry chef Amaury GuichonMore info

Alex Stupak. Pastry was just the beginning

March 15, 2018 |

The desserts Stupak and Binnie create at Empellón, not only taste good but feature visually stunning elements.More info

Jordi Bordas explores the possibilities of inulin

March 1, 2018 |

The pastry chef analyzes inulin at so good #19 an ingredient that, according to him, will revolutionize the formulation in pastry in the next few years.More info

Ksenia Penkina: “My work is accurate and precise, classy and elegant. Just like me”

February 23, 2018 |

The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.More info

Giant meringue by Christophe Adam

February 19, 2018

After a dinner at Christophe Hardiquest’s restaurant, the chef was inspired to create this merengue in the idea of a vaquerin revisited.More info

Christophe Adam: “Pastry is a real notion of taking pleasure that provides happiness”

February 14, 2018 |

The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.More info

Gingerbread cake with butternut squash butter by Francisco Migoya

February 9, 2018

The chef subverts the classic format of cake with cream on the outside and crispy base inside, to bring that baked dough to the outside.More info

Jean-François Arnaud

Technical rigor, love for training, and artistic talent define his expertiseMore info

Pastry will survive

January 17, 2018 |

It would not hurt to take care of the product, reaffirm that unique character, and explain its attributes to the client. And artisan pastry will be enviably healthy.More info

Gustavo Sáez

Versatility and elegance in restaurant desserts and pastryMore info