So Good 20
So Good 20
So Good 20
So Good 20

so good

So Good 20

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So Good 20 invites you to celebrate innovation and technique in modern pastry. Modernity needs the personality of each chef to propose unprecedented concepts, but also generosity to share them with the whole sector. This is what the most innovative chefs in this issue do, such as Bart de Gans, Dinara Kasko, Andrés Lara, and Graham Miers. From the kitchens of the restaurants on the lips of everyone arrive the surprising Matthew Siciliano, Albert Adri¡Å, the Disfrutar team, and Riley Redfern, among others. Elegance is reinvented in the hands of Patrice Demers, Eunyoung Yun, Marijn Coertjens, Luciano Garcia, and the rest of the international chefs who accompany them.



  • Enigma,¡ÅThe jewel of Albert Adri¡Å
  • Dinara Kasko,¡ÅLook and see
  • Philippe Vancayseele,¡ÅPossibilist creativity
  • Gianluca Fusto,¡ÅAll to 3
  • Andrés Lara,¡ÅA creative exercise around ice cream
  • Melissa Coppel,¡ÅDetails that count
  • Oriol Castro, Eduard Xatruch & Mateu Casañas,¡ÅThe OC¡řOO ways
  • Patrice Demers,¡Å¡Å la minute
  • Josep Maria Ribé,¡ÅObject of desire
  • Rafa Delgado,¡ÅWithout loose ends
  • Bart de Gans,¡ÅEast of West
  • Ryosuke Sugamata,¡ÅSeeing is not always believing
  • Marijn Coertjens,¡ÅThere is no evolution without challenges
  • Matthew Siciliano,¡ÅThe taste of a community
  • Luciano García,¡ÅThe good vibes¡Å
  • Graham Mairs,¡ÅThe theory of creativity
  • Eunyoung Yun,¡ÅSimple + pretty = irresistible
  • Riley Redfern,¡ÅKnocking the classics
  • Elwyn Boyles,¡ÅSimply Perfect
  • Tidbits
  • Baltasar Massot,¡ÅA round snack
  • Winterspring,¡ÅA Danish look at dessert
  • Kévin Clemenceau,¡ÅThe success that helps you grow