Spanish Pastry Chefs Archives - Page 3 of 5 - so good.. magazine
The most important Spanish pastry chefs.
Albert Adrià’s right hand in the desserts of the restauration group elBarri of Barcelona
Honesty in flavors, modern executions
The goldsmith of the puffed and fermented masses.
He conceives each dessert as one unique work of art which cannot be serialized.
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.
Miquel Guarro inspiration can come from many places: a photograph, a flavor, a sculpture…
Josean defines his desserts, just as he does the rest of his cuisine, with the term “Muina”.
While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.
A Master of chocolate and one of the current pioneers who is reenvisioning the world of desserts.