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so good #9 Archives - Page 2 of 3 - so good.. magazine

Simon Brégardis

Executive Pastry Chef at the Bellagio Hotel in Las Vegas, he works on a French line with the freedom that gives cultural diversity of the United StatesMore info

Jérôme Chaucesse

His elegant pastry creations can be enjoyed in the various restaurants of the legendary Hôtel de Crillon in ParisMore info

Johan Martin

Professor of Bellouet Conseil and education advocate deeply rooted in the reality of a business.More info

Claire Damon

Leading Des Gateaux et du pain in Paris, she develops pastry that combines elegance, emotion and sensitivity to unique results.More info

Jacob Torreblanca

Son of master Paco Torreblanca and heir to great skill and sensitivity that he shows day-to- day in the creations of the pastry shop,More info

Yusuke Sasage

The careful respect Japan professes to the French tradition is perfectly represented in his Tokyo pastry shop, Plaisir.More info

Yann Duytsche

He runs a very personal establishment described as ‘gastronomic pastry’ and which he calls Dolç in Sant Cugat del Vallès (Barcelona).More info

Kirsten Tibballs

One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.More info

Sébastien Canonne

Co-founder of the French Pastry School and one of the leading representatives of French pastry in the U.S.More info

José Luis Martínez Armario

Leading Dulcemanía in Madrid, this experienced pastry chef is a strong supporter of sweet tapasMore info