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so good #28 Archives - Page 3 of 4 - so good.. magazine

Spyros Pediaditakis

The chef with the NotebookMore info

Tomonari Kombu

Japanese identity and fascination with French pastryMore info

Romain Dufour

Taking viennoiserie one step furtherMore info

Ten examples of the potential of coconut in pastry

September 2, 2022 |

In 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

Tomonari Kombu. The beauty of empty space

August 25, 2022 |

While always paying homage to the traditions of French pastry handed down from generation to generation, Kombu’s world is being updated daily by integrating his Japanese identity and inspiration from other industries.More info

Dimitris Economides: ‘My cakes are generous, well-rounded, and well-traveled’

August 18, 2022 |

A good cultural background, admiration for the architectural richness of his beloved Athens, and a repertoire of cakes according to the modern space that he has developed, this is how to best describe the pastry of this “Pastritect”.More info

The Saint Honoré revised, without classic creams, by Francesco Boccia

August 9, 2022

In this creation, the Italian pastry chef does keep the aromatic combination of vanilla, fresh cream, and custard.More info

Kirsten Tibballs: ‘Before I finish a project, I am already planning the next’

July 29, 2022 |

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.More info

Adrianna Jaworska

Poland, Japan, and Spain have marked a journey to making pastry evolve from formulationMore info

Dimitris Economides

The pastritect in charge of transforming the Athenian legacy into elegant, contemporary cakes
More info