so good #24 Archives - so good.. magazine
French modern patisserie which pays attention to large formats and lighter results
Chocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24
A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear example
Hazelnut is the total protagonist of this creation, which belongs to Pastisseria El Carme, an establishment located in Vic-Barcelona (Spain) where Lluc Crusellas ans his young team offer a vision of pastry modern and popular
Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’December 2, 2020 | Jaume Cot
Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spirit
A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.
In this preparation, the Argentine pastry chef proposes a personal combination of ingredients, perfect textures and intensity of flavors, all inspired by a unique place in Argentina
In cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.
A one-of-a-kind couple who has devoted his passion to chocolate and creativity, becoming one of the most populars chocolate creators in the social networks
Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jelly