so good #23 Archives - Page 4 of 5 - so good.. magazine
Strawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.
Non-conformist and competitive spirit
Gabriele Riva: “Less is more speaks of our philosophical approach to pastry making in terms of restraint and honesty”January 23, 2020 | Alberto Ruiz
It is not just another pastry shop. It is a whole concept that emerges from the dialogue between two pastry chefs – Gabriele Riva and Kanako Sakakura. Both wondered where patisserie was heading and put their concerns on the table
Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leader
Gabriele Riva, David Briand, Paul Kennedy, Hans Ovando, Melissa Coppel, Luciano García, Francisco Migoya, Yusuke Aoki, Bobby Schaffer, Gregory Doyen, Russ Thayer, Vinesh Johny, Jean-Christophe Jeanson, Marco d’Andrea, Michal Wisniewski, Ross Sneddon, Elena Pérez, Will Aghajanian, Leonardo di Carlo, Olivier Fernández, Dinara Kasko, Radix, by Paco Torreblanca.
Innovative, versatile and teaching skills
Searching for the boundaries of chocolate
Perfect partnership between science and creativity