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christophe adam, the wildest flashes
jerome landrieu, hard work as the best strategy
patrice demers, ‘everyday we’re trying to push our limits’
darren purchese, an exclusive and extravagant dessert night
leonardo di carlo, olive oil in doughs
jordi bordas, strong, lightweight and calculated, pâtisserie B•Concept
yves scherrer, practical and emotional
pierre françois roelofs, patisserie out of a tube
hiroyuki emori, nothing impossible with ice cream
antony prunet, play it sweet
pascal caffet, worshipping taste
motohiro inaba & rio asano, chicks take wagashi to the world
daniel texter, adaptation instinct
ernst knam, becoming bored is impossible
enric rovira, 20 years reinventing chocolate
ramon morató, sensorial bonbons
oriol balaguer, caught between rigor and creative freedom
raúl bernal, where is the corn?
olivier fernández and saray ruiz, the haunted forest
josep maria ribé, inside and outside
carles mampel, constant metamorphosis
miquel guarro, squeezing out creativity
scott green, the life of a contestant of high-level competitions
jürgen koens, pastryclub, a future multi-space
the french pastry school reaches its 20th anniversary
More information at www.sogoodmagazine.com
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