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so good #24 Archives - so good.. magazine

Florent Margaillan: ‘we are living a kind of return to the basics’

January 4, 2021 |

French modern patisserie which pays attention to large formats and lighter resultsMore info

Francisco Migoya’s chocolate bars collection. Eyes wide open

December 23, 2020 |

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 #24More info

Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez

December 18, 2020

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 exampleMore info

100% hazelnut tart by Marta Martin

December 9, 2020

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 popularMore info

Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’

December 2, 2020 |

Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spiritMore info

Chocolate mint bonbon by Ronny Emborg

November 16, 2020

A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info

Bosque la angostura tart, with blackberries, pine mushrooms and black truffle by Belén Melamed

November 10, 2020

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 ArgentinaMore info

Ten modern examples of the prominence of apple in pastry

November 5, 2020 |

In cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.More info

Andrey & Ronya Dubovik: ‘We complement, constantly criticize, help and support each other’

November 2, 2020 |

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 networksMore info

Rosemary, pineapple, soy sauce, chestnut honey, pine nut plated dessert by Alexey Grebenshchikov

October 19, 2020

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 jellyMore info