so good #27 Archives - so good.. magazine
Ten examples of the potential of coconut in pastry
September 2, 2022 | Ana RodríguezIn recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.More info
Patisserie Manus, a 100% artisan success
July 8, 2022 | Jaume CotIts brand has been consolidating over the decades in what could be defined as an idyll with its own customers, who have fallen in love with its repertoire of bread, pastries and cakes, including its fantastic wedding cakes.More info
Luis Amado chocolate bonbons: Safe flavors, ‘go wild’ shapes
June 29, 2022 | Alberto RuizLuis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info
Dimitri Fayard: ‘Simple can be harder than complex’
June 16, 2022 | Alberto RuizAs Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info
The Great Wave off Kanagawa with Asian flavors and effervescent kombucha foam by Jesús Escalera
June 8, 2022If you could eat it, how would this painting by Katsushika Hokusai taste? The chef of La Postrería de Guadalajara (Mexico) imagines it with very fresh ingredients.More info
A new skin texture by Paco Pérez to boost chef’s creativity
May 19, 2022 | Fernando TodaPaco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.More info
Matconana cake with matcha, coconut, and banana by Paola Chang
May 4, 2022In this creation, the chef shows her commitment to a pastry that fuses cultures, making it lighter and less sweet.More info
Jesús Escalera: ‘I want to offer technical pastry, but without being pedantic’
April 21, 2022 | Fernando TodaThe Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.More info
Will Goldfarb: ‘The real luxury is having time and space –the rest is just money’
April 6, 2022 | Alberto RuizWhile in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, byMore info
A ‘brightness’ in the gateway to Asia
March 25, 2022 | Santiago CorralThe chef has become the great ambassador of Vladivostok in the world, thanks to his establishment named Vspyshka.More info