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so good #25 Archives - Page 2 of 5 - so good.. magazine

Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’

March 4, 2021 |

Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info

Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’

February 18, 2021 |

A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info

Chocolate cake with orange by Enric Monzonis

February 8, 2021

With well-crafted flavors and aesthetics, Enric Monzonis once again proves why he is one of the best Spanish chefsMore info

13 examples of the great gastronomic and aesthetic potential of travel cake

January 29, 2021 |

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.More info

Michel Bras

Search for simplicity and trial / errorMore info

Angel Leon

Exploring the pantry of the seaMore info

Charisse Dickens

Diligence, discipline and perseveranceMore info

Julien Dugourd

A successful transition from savory to sweet cuisine More info

Patryk Szczepański

A Born Explorer, vegan friendly pastryMore info

Raphaël Giot

Belgian savoir faire. Pleasure and creativity must go hand in handMore info