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So Good.. Magazine Volume 33 celebrates fearless creativity in the world of modern pastry and chocolate. This edition spotlights 22 top pastry chefs from across the globe, revealing the latest trends in plant-based patisserie, artistic chocolate work, and culturally inspired flavor combinations.
From Andrey Dubovik’s painterly chocolate canvases to Erika Abe’s Korean-American fusion creations, this issue is a vibrant journey through cutting-edge dessert craftsmanship. Discover the rise of plant-based techniques, explore groundbreaking chocolate trends like the new Macambo coating, and get inspired by the So Good.. Chocolate Challenge entries from pastry greats like Melissa Coppel and Antonio Bachour.
Volume 33 also highlights the powerful influence of women in pastry, while featuring avant-garde showpieces, pralines, and travel cakes that push boundaries in form and flavor. Whether you’re a professional pastry chef or a passionate chocolate enthusiast, this edition is an essential resource for anyone looking to stay ahead in contemporary patisserie.
From Andrey Dubovik’s painterly chocolate canvases to Erika Abe’s Korean-American fusion creations, this issue is a vibrant journey through cutting-edge dessert craftsmanship. Discover the rise of plant-based techniques, explore groundbreaking chocolate trends like the new Macambo coating, and get inspired by the So Good.. Chocolate Challenge entries from pastry greats like Melissa Coppel and Antonio Bachour.
Volume 33 also highlights the powerful influence of women in pastry, while featuring avant-garde showpieces, pralines, and travel cakes that push boundaries in form and flavor. Whether you’re a professional pastry chef or a passionate chocolate enthusiast, this edition is an essential resource for anyone looking to stay ahead in contemporary patisserie.
Key Features:
- 22 internationally acclaimed pastry chefs featured
- Covers modern pastry trends and chocolate artistry
- Includes the So Good.. Chocolate Challenge 2024
- Highlights women-led innovation in patisserie
- English language | 320 pages | Published in 2024
Perfect for: Professional pastry chefs, chocolatiers, culinary students, and dessert creatives seeking high-level inspiration and global insight.