so good #19

September 3, 2018

so good #19

Step by step of a sugar ear of corn décor by Frank Vollkommer

August 21, 2018

so good #19

Heart brownie by Hisashi Onobayashi

June 29, 2018

so good #19

Figs and hazelnuts by Nicolas Lambert

June 27, 2018

so good #19

Gianluca Fusto: “Beauty without taste is not beautiful”

June 21, 2018

so good #19

Brioche pudding with sugared nuts and chocolate crémeux by Gustavo Sáez

June 13, 2018

so good #19

Rory Macdonald: “I try and treat sugar like you would salt in a savory meal”

May 14, 2018

so good #19

Jerome Landrieu: “Pastry education is more than a bubble, it is an explosion”

April 23, 2018

so good #19

Russ Thayer. Searching for the boundaries of chocolate

April 17, 2018

so good #19

Scott Green: “I am pushing myself to do more with less”

April 6, 2018

so good #19

Guilty pleasure pate à choux by Amaury Guichon

March 15, 2018

so good #19

Alex Stupak. Pastry was just the beginning

March 1, 2018

so good #19

Jordi Bordas explores the possibilities of inulin