so good #25

September 2, 2022

so good #25

Ten examples of the potential of coconut in pastry

June 23, 2021

so good #25

Tigré pistachio cake by Hiroyuki Emori

June 8, 2021

so good #25

Ángel León and the sweet that came from the sea

May 27, 2021

so good #25

Raphäel Giot. A pleasure which raises hopes.

May 18, 2021

so good #25

Apple tart with liquid caramel, vanilla and mascarpone cream by Julien Dugourd

April 30, 2021

so good #25

Charisse Dickens: ‘We get a lesson in history each time we create a dish’

April 23, 2021

so good #25

From Garuharu to the world, three anthological manuals

April 15, 2021

so good #25

Safra with Muhallebi and pine nut and almond dacquoise by Lior Shtaygman

April 6, 2021

so good #25

Five different ways of approaching the chocolate coulant while maintaining its essence

March 19, 2021

so good #25

Forêt Noire with Pâte à Kadaïf, confit framboise and Cherry soaked in brandy by Masahiko Ozumi

March 4, 2021

so good #25

Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’

February 18, 2021

so good #25

Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’