Image Image Image Image Image Image Image Image Image Image

so good #23 Archives - so good.. magazine

Paul Kennedy: ‘I firmly believe that people will always want to eat cake’

March 25, 2020 |

One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craftMore info

Marco d’Andrea

Culinary ingredients and gourmand spiritMore info

Elena Pérez

Creativity and delicacy at the service of a dessert menuMore info

Michal Wisniewski

Techniques are not important, taste is the dominant matterMore info

Will Aghajanian

Innovative, personal kitchen with no strings attached
More info

Jean-Christophe Jeanson

Updating classics and creating excitementMore info

Blairgowrie strawberries, ceremonial grade matcha choux by Ross Sneddon

March 10, 2020

In this snack, the Executive Pastry Chef for the Balmoral Hotel in Edinburgh aptly combines Blairgowrie strawberries and matcha tea.More info

Ross Sneddon

Elegant patisserie for the Grand Old LadyMore info

Yusuke Aoki

Globe-trotting pâtissierMore info

Paul Kennedy

The art of teachingMore info