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so good #22 Archives - Page 2 of 4 - so good.. magazine

Pieter de Volder

Simple on the outside, powerful on the inside.
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Doucer du Verger with Apricot, Rosemary, Pistachio and Dulcey Entremets by Nicolas Houchet

August 5, 2019

The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.

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Nicolas Houchet

Technical perfection and expressive freedomMore info

Guillaume Schopphoven: “I wanted to make bakery as sexy as pastry’”

August 1, 2019 |

Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info

Saray Ruiz

A perfectionist spirit, creative restlessnessMore info

Jordan Kahn

Breaking the rules by exploring flavors and techniquesMore info

Luis Amado

Simple details that change everythingMore info

Guillaume Schopphoven

Changing the perception of the trade with innovative viennoiserie
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Melissa Walnock

The ability to want something and find a way to make it happenMore info

Yann Menguy

He stands out from the rest of Parisian competition with truly unique pastry
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