So Good #4 by grupoVilbo

CONTENTS

robert truitt, biographic pastry  

curtis duffy, the long-distance runner  

philippe rigollot, towards maximum purification  

eirc bertoia, bridge between cultures  

jordi butrón, desserts with Discourse

angelo musa, the friendly side of pastry

daniel ross, haute pâtisserie in Stockholm

jordi roca, “my desserts are fun, provocative, and irreverent”

gian luca fusto, pursuing perfection

oriol balaguer, “I am addicted to patisserie. It’s my job, my hobby, and my passion”

philippe vancayssele, “don't hide yourself in your own world... this is boring”

jean philippe maury, as good as it looks

kotatsu tanda, cherry blossom pastries

damion badalamenti, chocolate connection

roberto rinaldini, dessert-à-porter 

jean yves charon, pastries for the people 

ramon morató, caribbean flavor 

christophe michalak, the new age of patisserie 

gerard dubois, a passionate rose 

frédéric monti, sweet notes 

emil minev, the bulgarian patisserie talisman 

tidbits 

CIA, more than just a simple culinary school 

Photos