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Hora del vermut with granité, chocolate crumble, ice cream, and orange jelly...
With the philosophy of less is more, Pieter de Volder, one of the leading chefs of so good # 22, opened his own establishment in Leuven (Belgium) in 2015 alongside chocolate maker David van Acker. In...
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Travel lemon pie by Jose Romero
Although it is obvious, a lemon ice cream is not the same as a frozen lemon. Newer generations may not know that the latter was the true king of desserts in Spain back in the 1980s. If we put aside...
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Passion fruit Danish dough Lotus by Angelo Vantoorn
In so good #22 we had the opportunity to go inside one of the schools that has best spread the teaching of pastry both in Malaysia and in the countries of its area of influence. We refer to the...
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Manica vanilla, yogurt and apricot entremet by Javier Guillén
Javier Guillén has got us accustomed to a very personal pastry, which is inspired by his encounters, his experiences and his memories. This is how he does his annual collections, which he presents...
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Cider infused caramelized apple tart with grapefruit jam by Jacquy Pfeiffer
For Jacquy Pfeiffer, equilibrium is the most important parameter to consider when creating a new pastry item. The co-founder of The French Pastry School is convinced that anyone can make pastry...
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Alpaco chocolate and coffee entremet by Patrice Demers
Patrice Demers, one of Canada’s most renowned pastry chefs, has returned to l’École Valrhona Brooklyn to teach a practical class dedicated to plated desserts and petits gâteaux. Over two days, the...
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‘Bite the apple’ and hazelnut crust entremet by Saray Ruiz
As a metaphor for Nature, Saray Ruiz, a professor at the Pastry School of Barcelona EPGB, develops creations that are full of life even though this vital activity is apparently hidden from us. And what...
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Bûche B (o) uche, the trickster Christmas bûche by Francisco Migoya
White and with winter details, this Christmas bûche by Francisco Migoya seems to be shouting “kiss me” from the rooftops. The renowned pastry chef has named it B (o) uche, a name that contains a pun...
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Bûche Applelina with apple, vanilla and caramel by Emmanuel Hamon
With this elegant bûche (christmas log), which we share in our traditional Christmas ranking, Emmanuel Hamon once again proves that he is a modern and creative pastry chef. In this creation, in...
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Senteur, the lychee, rose and raspberry plated dessert by Lim Chin Kheng
The Academy of Pastry Arts is a finest group of International Pastry schools in Asia with centers in Malaysia, India, Philippines , Indonesia and, soon, Singapore, and Thailand. In so good #22, we...
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Opera aux framboises cake with raspberry and lime by Hideki Kawamura
It was the first time I had visited Hideki Kawamura at his pastry shop, À tes souhaits!, after eight years. “I have experienced some changes since the last photo session for so good.. in 2011,” he...
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Black Sesame Galette des Rois by Cédric Grolet
Respect for tradition is never questioned among the French. It is an idea that chef Pâtissier, Cédric Grolet, has made very clear throughout his short but intense career. A young professional who is...
View ArticleBloody Mary granite plated dessert by Jacopo Bruni
Simple yet complex is the best way to describe the creations of Jacopo Bruni, executive pastry chef of The Peninsula Beijing. When creating a new dessert, the Italian chef tries to meet three...
View ArticleTiramisú mousse plated dessert by Jacopo Bruni
Jacopo Bruni, who recently became the executive pastry chef of The Peninsula Beijing, is recognized for his exquisite and visually stunning pastry creations. Pieces like this tiramisú mousse that...
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Vanilla, caramel and hazelnut choux gourmand by David Briand
For someone who arrived in the world of patisserie ‘by chance’ as he confesses, he is doing pretty well for himself. When he was 14 years old, David Briand began to take his first steps in patisserie...
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Blairgowrie strawberries, ceremonial grade matcha choux by Ross Sneddon
Ross Sneddon, the Executive Pastry Chef for the Balmoral Hotel (The Grand Old Lady) in Edinburgh since 2015, produces elegant, beautifully decorated creations which are especially full of flavor. And...
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Finger mango with litchi and white chocolate mousse by Michaël Perrichon
When creating a new dessert, Michaël Perrichon, Executive Pastry Chef at the Mandarin Oriental Geneva, takes three factors into account: creativity, seasonality and good quality ingredients. And he...
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‘Macaron’ glacé with gruyere cheese ice cream, blueberries sorbet and génépy...
As Executive pastry chef for the Mandarin Oriental Geneva, Michaël Perrichon works to awaken delicious memories in diners through desserts. To achieve this, the French chef knows that the key is in...
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Frozen guava, sea water meringue and black olive plated dessert by Will...
Photos: Ahsley Cohen, Libby Carper. When entering a signature restaurant, there is nothing as rewarding as to notice exactly that, the signature, something different, unique and difficult to compare...
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Milk Chocolate Earl Grey Caramel Orange entremet by Yusuke Aoki
Photo: Noriko Carlow – Contents: Reiko Matsuno Pastry-making is not easy in a tropical climate. Japan, though not located in the tropical zone, is noticeably hot and humid, especially in summer, and...
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