So Good 22

so good

3271

  • Pierre Hermé, The pastry that is served

    Lauren V. Haas, The pastry of dreams

    Philippe Givre, The well thought out pastry

    Yann Menguy, We make an identity pastry, creativity is the slogan

    Marta Martín, Air collection

    Pieter de Volder, Simple on the outside, powerful on the inside

    Guillaume Schoppohoven, Geometric viennoiserie

    Bart de Gans & Maurits van der Vooren, Collision

    Nicolas Houchet, The gesture that makes the difference

    Luis Amado, That detail that changes everything

    Melissa Walnock, Find a way to make it happen

    Javier Guillén, Experiential

    Saray Ruiz, Interior life

    Graham Mairs, Water, fire, earth, ether

    Roberto Cortez, A unique piece

    Hideki Kawamura, Sense changes and sensibility evolves

    Antonio Bachour, A different repertoire

    Nicolas Boussin, Commitment

    Jordan Kahn, Building Block

    Tidbits

    Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story

    Niklesh Sharma, Leading the new patisserie in Asia

    Ramon Morató, A new approach to ganache II

    Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.

    Blanca del Noval, The value of kernels and stale bread

     


Category: book, pasty, sogood

Type: book


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