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so good.. magazine #34 celebrates the avant-garde artistry of haute patisserie with 19 featured chefs〞60% of them debuting in its pages.
Explore 20 inventive viennoiserie creations by Zhou Xiaohu, Camila Garc赤a Elizalde, Brian Boclet, Attila Meinhart, Antonio Bachour, and Adri芍n Ruiz, including spherical and acorn-shaped croissants, plumcake and Madeleine hybrids, and more.
This issue dives deep into culinary innovation: Francisco Moreira explores floral aromatics; Masanori Hata pushes technical boundaries with original tools and methods; Bego?a Rodrigo unveils a new approach to vinegars.
Discover elegant multicultural desserts by Bomee Ki and Kunal Kathpalia, the visual fantasy of 360～ cakes by Albert Dav赤, and Belgian-French reinterpretations by Brecht Van Poucke.
Also featured: emotion-forward pastries by Carito Louren?o, genre-defying work from Jes迆s Camacho, eclectic designs by Igor Melnikov, a return from versatile chef Frank Vollkommer, and a moving story from Yazid Ichemrahen on how pastry changed his life.
so good.. #34 is a tribute to innovation, technique, and passion〞where artistry meets perseverance, and dessert becomes a story worth telling.
This issue of so good.. magazine showcases the talent and vision of over 20 international pastry chefs, including Masanori Hata, Francisco Moreira, Boome Ki, Titouan Claudet, Albert Dav赤, Frank Vollkommer, Kunal Kathpalia, Jes迆s Camacho, Igor Melnikov, Yazid Ichemrahen, Carito Louren?o, Bego?a Rodrigo, Brecht van Poucke, Zhou Xiaohu, Antonio Bachour, Brian Bouclet, Camila Garc赤a Elizalde, Adri芍n Ruiz, and Attila Meinhart.