so good #19 Archives - Page 2 of 5 - so good.. magazine
Guilty pleasure pate à choux by Amaury Guichon
April 6, 2018 2Two 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 | Lisa ShamesThe 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 | Jaume CotThe 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 | Fernando TodaThe 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, 2018After 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 | Alberto RuizThe 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, 2018The 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 | Alberto RuizIt 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