so good #28 Archives - so good.. magazine
In this creation, the Italian pastry chef does keep the aromatic combination of vanilla, fresh cream, and custard.
After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.
Poland, Japan, and Spain have marked a journey to making pastry evolve from formulation
The pastritect in charge of transforming the Athenian legacy into elegant, contemporary cakes
Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’July 22, 2022 | Jaume Cot
We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.
Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.
Kirsten Tibballs, Maxime Frédéric, Jordi Bordas and Adrianna Jaworska, François Galtier, Dimitri Economides, Romain Dufour, Francesco Boccia, Maxime Maniez, Samira Saade, Marc Ducobu, Rémi Montagne, Yusuke Aoki, Tomonari Kombu, Spyros Pediaditakis, Philippe Conticini, Ju Chamalo, Aya Fukai, Meg Galus & Genie Kwon, Karl de Smedt.
A member of Relais Desserts, his shop has become one of the most important temples of Belgian chocolate and pâtisserie.