so good #7 Archives - so good.. magazine
World traveler sharing his cream and butter knowledge
Known worldwide for being the inventor of the cronut, is the World’s Best Pastry chef 2017 as ranked by The World’s 50 Best Restaurants.
Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.
Josep Maria Ribé represents creativity from knowledge, demand, professional rigor, and well-done work.
Raul Bernal represents fantasy and fun creativity, starting from study and technique.
A new perspective of the great classics, with an aesthetic inspired in the eighteenth century.
While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.
The Roca brothers are in fashion. Their know-how and tenacity have led them to the very top, a well-deserved success which the youngest of the brothers –Jordi Roca, responsible for the desserts station at ‘El Celler’- has decisively contributed to. From so good.. magazine, we would like to congratulate him and celebrate by ‘savoring’ one of his most refreshing desserts from his latest creative phase, published in So Good #7.
We can find various similarities, which are neither accidental nor coincidental, in the work, career and ideas of those who appear in the pages of so good.. magazine. We’re referring to work and personal effort, but especially to the ongoing struggle to go further and define an unmistakable style, a brand all quickly recognize and attributed to its author.