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so good #22 Archives - so good.. magazine

Mini pastry is trending. Ten creative and profitable XS snacks

July 8, 2020 |

Gummies, “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

Blanca del Noval

The revaluation of wild herbs and culinary discardsMore info

Ten creations with berries to surprise your partner on Valentine’s Day

February 13, 2020 |

Strawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.More info

Nicolas Boussin

Rigor, simplicity, and the utmost respect for traditionMore info

Niklesh Sharma: “Where others are more on glazing we are more into technology”

December 27, 2019 |

It 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, 2019

With 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.
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Senteur, the lychee, rose and raspberry plated dessert by Lim Chin Kheng

December 2, 2019

Here is the dessert that Malaysia presented at the Coupe du Monde de la Pâtisserie 2017 and which was in the top 3 of this category of the competition.More info

‘Bite the apple’ and hazelnut crust entremet by Saray Ruiz

October 30, 2019

Eyecatcher from the outside and with a mistery hidden in the inside, let this Spanish pastry chef surprise you with her latest entremets collectionMore info