so good #22 Archives - so good.. magazine
Senteur, the lychee, rose and raspberry plated dessert by Lim Chin Kheng
December 2, 2019Here 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, 2019Eyecatcher from the outside and with a mistery hidden in the inside, let this Spanish pastry chef surprise you with her latest entremets collectionMore info
Melissa Walnock: “I like the use of something that was there but is no longer there”
October 11, 2019 | Santiago CorralThe Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative spaceMore info
Yann Menguy: “We make an identity pastry, creativity is the slogan”
September 25, 2019 | Verónica BustamanteThis young pâtissier feels as though he is part of a new generation that continues to make French pastry shine through his daily work that can be seen in La Goutte d’OrMore info
Manica vanilla, yogurt and apricot entremet by Javier Guillén
September 18, 2019Signature creations by a chef who takes care also of designing his own mold collections. The result is always unique and surprisingMore info
Blanca del Noval. The value of kernels and stale bread
September 10, 2019 | Fernando TodaThe researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.More info
Passion fruit Danish dough Lotus by Angelo Vantoorn
September 3, 2019Crispy and golden like the best puff pastry, suggestive and exotic in its format and registration of flavors, this chef’s lotus flower connects the tropical flavors of Miami, his hometown, with Malaysia, his current destinationMore info