So Good Magazine - Issue 23
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So Good.. Magazine #23 takes you on a global tour through the lens of modern pastry innovation, spotlighting 23 influential chefs and their latest creations. This beautifully curated edition celebrates sustainable, local, and artisanal pastry trends from Tokyo to Las Vegas, from India to the Netherlands, showcasing how craftsmanship and creativity redefine today’s dessert landscape.
This issue features Gabriele Riva from Tokyo, who impresses with sustainable, hand-crafted pastry work using local ingredients—proving that “manual is the new catalyst.” Also featured are visionary chefs like David Briand, Bobby Schaffer, Hans Ovando, and the legendary Paco Torreblanca, all presenting refined techniques and elegant finishing.
You’ll explore:
Artisanal baking with a focus on texture and freshness by Francisco Migoya and Luciano García
Contemporary patisserie excellence from Russ Thayer, Ross Sneddon, and Jean-Christophe Jeanson
Whether you're a professional pastry chef or a culinary enthusiast, So Good.. Magazine #23 offers a powerful dose of global inspiration and practical insight, all within 304 pages of exclusive content and high-quality photography.
Specifications:
This issue features Gabriele Riva from Tokyo, who impresses with sustainable, hand-crafted pastry work using local ingredients—proving that “manual is the new catalyst.” Also featured are visionary chefs like David Briand, Bobby Schaffer, Hans Ovando, and the legendary Paco Torreblanca, all presenting refined techniques and elegant finishing.
You’ll explore:
Artisanal baking with a focus on texture and freshness by Francisco Migoya and Luciano García
Contemporary patisserie excellence from Russ Thayer, Ross Sneddon, and Jean-Christophe Jeanson
Cultural connections and innovation from pastry chefs in Kiev, Treviso, Las Vegas, and the emerging pastry scene in India
Specifications:
- Format: Semi Hardcover
- Pages: 304
- Language: English
- Size: 23 x 29.7 cm
- Weight: 1.9 kg
- Published: 2020
- Ideal for: Pastry professionals, dessert innovators, culinary students