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Anthony Hart

February 19, 2025

Anthony Hart

Orelys blonde chocolate, dates, and Guinness bonbon by Anthony Hart

Anthony Hart so good #33

February 6, 2025

Anthony Hart

Seven innovative bonbons that break new ground in terms of appearance, flavor, and concept

Adrián Ciaurriz Andrey Dubovik

detail cover so good 33

January 13, 2025

Anthony Hart

Proto-bonbons, plant-based and other glimpses of the most brilliant pastry

Andrey Dubovik Anthony Hart

Jerusalem artichoke tatin with Vanilla Ice-cream by Anthony Hart

March 15, 2023

Anthony Hart

Jerusalem artichoke tatin with Vanilla Ice-cream by Anthony Hart

Anthony Hart so good #29

February 1, 2023

Anthony Hart

Anthony Hart: ‘I had always been told that pastry was a dying art, but I now believe it’s the driving force of cuisine today’

Anthony Hart Pastry Interviews

So good #29 magazine cover

January 9, 2023

Anthony Hart

SG#29. Sustainability, knowledge, 13 new faces, and 11 familiar ones

Abel Bravo Andrea Tortora