so good #26

September 15, 2023

so good #26

Andy Warhol’s iconic banana with cachaça and tonka beans by The Alchemist

March 8, 2022

so good #26

Ten women pastry chefs who assert their talent day by day

February 9, 2022

so good #26

Nina Métayer: ‘I like aesthetics as a way of expressing the love we put into our profession.’

January 28, 2022

so good #26

Grilled Apricot plated dessert with chocolate and yeast mousse by Alexander Fink

January 5, 2022

so good #26

Espresso coffee and chocolate cake by Jan Proot

December 22, 2021

so good #26

Five inspiring masterpieces with WholeFruit chocolate

December 3, 2021

so good #26

Chestnut sago soufflé by Nocar Lo

November 24, 2021

so good #26

Gonzo Jiménez: ‘I want our creativity and excellence product known worldwide’

November 11, 2021

so good #26

Mike Adelsten: ‘Alchemist’s creations want to convey a message and make an impact.’

October 7, 2021

so good #26

Matthieu Atzenhoffer: ‘Competitions have allowed me to be much more effective.’

September 23, 2021

so good #26

Gold beet panna cotta, caviar and fermented cashew cream dessert by Roberto Cortez

September 22, 2021

so good #26

Zhou Xiaohu: ‘There is nothing more fascinating than my job itself’