so good #29

August 21, 2024

so good #29

Seven chefs who have helped place Malaysia at the epicenter of haute pâtisserie

March 8, 2024

so good #29

Eleven women pastry chefs with soaring careers

August 3, 2023

so good #29

Natsuko Shoji: ‘I only make cakes by request. In this way, there’s no wastage’

July 10, 2023

so good #29

Jo Barrett

July 6, 2023

so good #29

Jo Barrett: ‘We can change the world by changing the way we eat’

June 22, 2023

so good #29

Entremet Magnolia with poached pears, crunchy almond, and pain de genes by Nicoll Notter

June 8, 2023

so good #29

Bamboo Harmony with orange, pepper, mimosa, and figs by Michel Willaume and Marc Balaguer

May 24, 2023

so good #29

Lauren V. Haas: ‘Equipping chefs with sustainability competencies will have a long-lasting impact’

May 10, 2023

so good #29

Cédric Grolet: ‘If pretty, it attracts the customer – if tasty, it keeps them coming back.’

April 28, 2023

so good #29

Cocoa bean with Dulcey cream and mango vinegar gel by Roger van Damme

April 12, 2023

so good #29

Valentin Mille: ‘Without freshness, pâtisserie loses value’

March 29, 2023

so good #29

Andrea Tortora: ‘To innovate is not to create something new, but to continue, maintain and renew a tradition’