so good #22 Archives - Page 3 of 4 - so good.. magazine
Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.
A perfectionist spirit, creative restlessness
Breaking the rules by exploring flavors and techniques
Simple details that change everything
Changing the perception of the trade with innovative viennoiserie
The ability to want something and find a way to make it happen
He stands out from the rest of Parisian competition with truly unique pastry
Innovation based on search, research, and trial and error
Curiosity, great knowledge of the ingredients, and well thought out pastry
The young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside.