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so good #30

July 30, 2025

so good #30

Five chefs who are exploring the potential of plants in their desserts

Blanca del Noval Francisco Migoya

August 21, 2024

so good #30

Seven chefs who have helped place Malaysia at the epicenter of haute pâtisserie

Jeffrey Tan Jer Yenn

Portrait Martin Diez

June 12, 2024

so good #30

Martin Diez: “I love contrasting, I think beauty comes out of it”

Chocolate Martin Diez

Francisco Moreira

April 26, 2024

so good #30

How is pastry evolving in Portugal? Francisco Moreira explains it in so good.. 30

Francisco Moreira so good #30

April 4, 2024

so good #30

Fleur de café by Ming Ai Loi

Cocoa Coffee

Natsuko Shoji

March 8, 2024

so good #30

Eleven women pastry chefs with soaring careers

Blanca del Noval Camila García Elizalde

Tejasvi Chandela

January 9, 2024

so good #30

What is it like to be a woman and make pastries in India? Tejasvi Chandela tells us.

so good #30 Tejasvi Chandela

Satoyama Tart of Flowers by Mineko Kato

December 27, 2023

so good #30

Satoyama Tart of Flowers by Mineko Kato, a dessert for a better future

Mineko Kato so good #30

December 5, 2023

so good #30

Intense Strawberry Dessert by Juan Gutiérrez

Juan Gutiérrez so good #30

November 2, 2023

so good #30

Four key moments in the evolution of Postrería, from gastrobar to prestigious dessert restaurant in Mexico

Jesús Escalera so good #30

October 24, 2023

so good #30

Plated dessert Amalfi with lemon, oil and basil by Jesús Camacho

Jesús Camacho Lemon

September 20, 2023

so good #30

Dinara Kasko investigates how AI can be of some use to the pastry

Dinara Kasko so good #30