so good #9 Archives - so good.. magazine
Leonardo di Carlo
Rational, simple and mature pastry, with a wide knowledge of the ingredients.More info
Janice Wong
Half pastry chef, half artist, she conceives the dessert plate as a small canvas.More info
The magic of chef Mabilleau: Lemon, cassis, raspberry and vanilla
December 5, 2013Guillaume Mabilleau, MOF patissier and owner of Nuances Gourmandes, showed Féérie Ivoire recipe at So Good.. Magazine #9, a Lemon sponge cake, cassis and raspberry compote, vainilla mousse and ivoire glossy glaze.More info
Jialin Tian
NASA Engineer and passionate about patisserie, she is known for her studies on the macaron and the pâte à chouxMore info
Gianluca Fusto
Prestigious Italian chocolatier and pastry consultant, known for his careful and minimalist styleMore info
Roberto Cortez
Director of CR8 from LA where he works on new concepts and gastronomic experiencesMore info
Guillaume Mabilleau
MOF pastry chef, he is behind Nuances Gourmandes, a business that provides the sector with all kinds of pastry products.More info
Jordi Bordas
Winner of the Pastry World Cup in Lyon in 2011, he runs his family business in Viladecans (Barcelona) and develops work as a consultant.More info
Martin Diez
MOF and manager of Cacao Barry’s French Chocolate Academy, he possesses great international prestige thanks to his valuable career as a trainerMore info
Philippe Bertrand
MOF and manager of Cacao Barry’s French Chocolate Academy, he possesses great international prestige thanks to his valuable career as a trainerMore info