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so good #20 Archives - Page 3 of 5 - so good.. magazine

Riley Redfern

The new classics of American sweet cuisine with the maximum demand for perfectionMore info

Graham Mairs

Developing new collections and series of artistic works that open different pathsMore info

Marijn Coertjens

A restless chocolate innovatorMore info

The filling, the bonbon, the wheat and the chaff

July 9, 2018 |

There are more and more voices that warn of the standardization of pastry and the rampant superficiality. Some begin to look towards social networks but as a way of knowing what not to do. In this context, everything that is included in the professional field becomes more relevant than ever. More info

Ryosuke Sugamata

Updated French pastries from JapanMore info

Bart de Gans

Always striving for something differentMore info

Patrice Demers

His idea of service is more typical of a restaurant than a conventional pastryMore info

Matthew Siciliano

Farm to table pastry with maximum technical rigorMore info

Technique, passion, and generosity in so good #20

July 4, 2018 |

Culinary temples that exhibit their passion in their dessert offer and creativity taken to the extreme in an edition of the magazine that uses rhubarb pink as the color of the cover. More info

So Good #20

July 4, 2018

Enigma of Albert Adria, Dinara Kasko, Philippe Vancayseele, Gianluca Fusto, Andrés Lara, Melissa Coppel, Oriol Castro, Eduard Xatruch & Mateu Casañas, Patrice Demers, Josep Maria Ribé, Rafa Delgado, Bart de Gans, Ryosuke Sugamata, Marijn Coertjens, Matthew Siciliano, Luciano García, Graham Mairs, Eunyoung Yun, Riley Redfern, Elwyn Boyles, Baltasar Massot, Winterspring, Kévin ClemenceauMore info