so good #32

November 12, 2024

so good #32

Julius Persoone: “A praliné can only be considered a success when it inspires emotion”

October 30, 2024

so good #32

Black Corn Dessert with Wild Berries by Ronald García

October 25, 2024

so good #32

Paul Yochum: “Donuts are time consuming. They are a true labor of love”

October 14, 2024

so good #32

Hera Flower Bonbon with black tea and lemon ganache by Pol Marginedas

September 5, 2024

so good #32

How Raúl Bernal fused chocolate and cycling to become the Best Master Chocolatier in Spain

August 21, 2024

so good #32

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

August 7, 2024

so good #32

Juanito Banana Bonbon with date water, banana, and coffee by Raúl Bernal

August 1, 2024

so good #32

Jer Yenn and Jia Yi: “In the near future, we see JY FOOD LAB as a vibrant space where our passion for patisserie and gastronomy comes to life”

July 24, 2024

so good #32

Eight pastry chefs who have been seduced by the subzero world

July 12, 2024

so good #32

So good #32 editorial. Crossing without a second thought

July 9, 2024

so good #32

Jia Yi

so good #32

Jer Yenn