Nikolas Nikolakopoulos // So Good Magazine

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Magazine Pastry Photography

Pastry and chemistry for storytelling

As both chemistry and pastry share the action of mixing substances to obtain something new and surprising, the Greek Nicolas Nikolakopoulos had no trouble leaving his profession as a chemist to devote himself to pastry and especially chocolate. Now’I get to do sweet experiments and express myself artistically, while giving people moments of indulgence andjoy. Nothing better than that!’, he admits. In this spirit and with the sponsorship of the great Philippe Marand, Nikolakopoulos embarked on the great adventure of the World Chocolate Masters 2022, where he achieved a creditable third place.

In these pages, this Hellenic chef leaves us some interesting reflections, ‘I view pastries as a means of storytelling, where each creation has a unique narrative to share, a pastry chef’s way of offering sweet experiences… And he shares with so good. magazine two sweet and delicious stories about a Crescent Garden and some peanuts on the go.

Nikolas Nikolakopoulos

for So Good Magazine

Peanuts on the go

Shorts by Vice Versa

φωτογράφιση για περιοδικό ζαχαροπλαστικής

Magazine Pastry photography

@nicolas_nikolakopoulos, a Pastry Chef with amazing potential, one of the Top 3 finalists of the World Chocolate Masters 2022. He is currently working as a pastry professor at Le Monde Athens, among many other things. His pastry style is a fusion of flavour, technique design, and artistic expression. As Chef Amaury Guichon told him during the World Chocolate Masters competition in Paris, “There is poetry in your work”.
We relate.

Capturing the essence of Chef Nicolas Nikolakopoulos’s extraordinary pastry creations is not just a task; it’s a journey into culinary artistry.

As a photographers, we have witnessed firsthand the meticulous craftsmanship and innovative brilliance that define his creations.
Professional pastry photography goes beyond mere documentation; it celebrates craftsmanship, creativity, and culinary excellence. Each shot is meticulously composed to highlight the visual appeal, intricate details, and textures that make Chef Nicolas’s pastries exceptional.

In the world of pastry, presentation is paramount. Through expert lighting, composition, and attention to detail, we strive to convey every creation’s taste and sensory experience.
Every angle is carefully chosen to showcase the layers of flavour, the delicate balance of textures, and the artful precision of his techniques.
Moreover, professional pastry photography conveys the chef’s unique culinary perspective to a broader audience. With each image, we aim to capture the beauty of his creations and the passion and dedication he pours into his craft.
For Nicolas, pastry is more than just food; it is a form of artistic expression. We endeavour to immortalize his creations through professional pastry photography, allowing them to inspire and delight audiences worldwide. So Good Magazine’s editorial photoshoot is not just a showcase of Chef Nicolas’s talent; it is a testament to the power of visual storytelling in the world of gastronomy.

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