so good #24 Archives - so good.. magazine
Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his career
Familiar ant the same time light proposal, despite it is a chocolate dessert, the pastry chef is looking for the more natural outcome
In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.
This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personality
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.