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so good #31
August 28, 2024
so good #31
Idoia Lacambra’s ‘rogue’ desserts with a marine flavor from the restaurant Aponiente
August 9, 2024
so good #31
Five facts you should know about García, Luciano García’s ambitious establishment in Buenos Aires
June 19, 2024
so good #31
Talia Profet: “With cocoa powder I see a world of possibilities that I don’t see in chocolate”
June 6, 2024
so good #31
Creativity in baked doughs: five pieces of viennoiserie with surprising shapes by Dimitri Fayard
May 23, 2024
so good #31
REI, Fresh cake with rose, yuzu, berries, and sansho pepper by Kyohei Mikami
May 15, 2024
so good #31
The popular Patisserie Kyohei Mikami in Tokyo and its take-away art concept
May 9, 2024
so good #31
Cake Sailing in a dream with blueberries and lemon by Nicolas Nikolakopoulos
April 17, 2024
so good #31
Pía Salazar: “My desserts are daring because they are not conceived with the classic bases”
March 26, 2024
so good #31
How Jordi Roca applies the enfleurage technique to achieve the aroma of an old book
