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so good #28 Archives - so good.. magazine

Romain Dufour: ‘The technique behind making the perfect croissant is more difficult that it seems’

December 1, 2022 |

For Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info

Francesco Boccia: ‘I think people should become aware of what it really means to be a cook or pastry chef’

November 17, 2022 |

The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info

François Galtier: ‘I love it when the cake gives a message or says something about me!’

October 20, 2022 |

His pastry comes to life thanks to the hyperrealism and artistic sense of his works. Welcome to the animated world of Monsieur Galtier at so good #28.More info

Coffee husk, almond, cocoa, and blonde chocolate cake by Dimitris Economides

October 10, 2022

In this original creation, in which he puts into practice various finishing techniques, the Greek pastry chef once again demonstrates class, distinction, and a penchant for universal flavors.More info

Jordi Bordas & Adrianna Jaworska, the ambassadors of change

September 22, 2022 |

From its headquarters in the south of Barcelona, Jordi Bordas Innovative Pastry Education has become one of the most solid references when it comes to pastry formulation, innovation and the ability to adapt products to all kinds of realities. More info

Maxime Frédéric: ‘Our day to day is to create surprise. Our common thread, to create wonders’

September 8, 2022 |

With his amazing work done in Cheval Blanc’s culinary spaces, described as “poetry”, Maxime Frédéric is one of the latest phenomena in the Parisian pastry scene. More info

Maxime Frédéric

Poetic and sensitive dishes, always in the spirit of his Norman heritageMore info

Rémi Montagne

Ludique, mignon, gourmandMore info

Samira Saade

A rising star dUe to her hard workMore info

Maxime Maniez

Betting on the great classics, albeit à la minute and with a personal touchMore info