so good #22 Archives - so good.. magazine
The interstellar journey of Bart de Gans and Maurits Van der Vooren
March 26, 2021 | Jaume CotA journey through different moments which are especially linked to space travel. We pay our particular tribute to Maurits Van der Vooren in his most galactic collaboration for so good magazine.More info
Ten modern examples of the prominence of apple in pastry
November 5, 2020 | Ana RodríguezIn cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.More info
Mini pastry is trending. Ten creative and profitable XS snacks
July 8, 2020 | Ana RodríguezGummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info
Quentin Bailly
Technical precision and desire for improvement are the ingredients of his success
More info
Etienne Leroy
Technical precision and desire for improvement are the ingredients of his successMore info
Ten creations with berries to surprise your partner on Valentine’s Day
February 13, 2020 | Ana RodríguezStrawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.More info
Niklesh Sharma: “Where others are more on glazing we are more into technology”
December 27, 2019 | Jaume CotIt could not be possible to understand the huge increasing of good and fine pastry chefs in the Asia Pacific Region without him, meet Nicklesh Sharma, the man behind the Academy of Pastry ArtsMore info
Opera aux framboises cake with raspberry and lime by Hideki Kawamura
December 20, 2019With the idea of returning to origins and of being timeless, the owner of the pastry shop À tes souhaits! rediscovers and makes versions of classic pastry, paying special attention to taste and texture.
More info