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so good #22 Archives - Page 4 of 5 - so good.. magazine

Yann Menguy

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

Innovation based on search, research, and trial and errorMore info

Philippe Givre

Curiosity, great knowledge of the ingredients, and well thought out pastry
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Pieter de Volder: “Less is more. Let what’s inside steal the show!”

July 24, 2019 |

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. More info

We like it – So Good 22 is here

July 3, 2019 |

What makes us feel such intense emotions every new So Good? It is the names and surnames of each collaborator, it is the talent that shines on each page of the magazineMore info

Graham Mairs

Developing new collections and series of artistic works that open different pathsMore info

Bart de Gans

Always striving for something differentMore info

Lauren V. Haas

A critical approach to pastryMore info

Antonio Bachour

A colorful style attached to vanguard cuisine where floral ingredients are not lacking.More info

Roberto Cortez

Director of CR8 from LA where he works on new concepts and gastronomic experiencesMore info