So Good Magazine Issue 30
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So Good.. Magazine Issue 30
A celebration of the new generation of pastry visionaries
So Good.. Magazine reaches a milestone with its 30th edition, marking over a decade of showcasing the finest in international pastry. This volume shines a spotlight on a new wave of thirty-something pastry chefs who combine experience with bold creativity. With updated design and layout, Issue 30 features groundbreaking creations—from AI-generated cakes and wild plant desserts to edible cocktails and enzyme-enhanced fruit techniques.
This edition also includes an exclusive interview with Amaury Guichon, the world’s most followed pastry chef, and explores innovative methods like no-mold cake shaping and advanced glazing. A must-read for professionals and enthusiasts eager to stay on the cutting edge of modern pastry.
Highlights:
A celebration of the new generation of pastry visionaries
So Good.. Magazine reaches a milestone with its 30th edition, marking over a decade of showcasing the finest in international pastry. This volume shines a spotlight on a new wave of thirty-something pastry chefs who combine experience with bold creativity. With updated design and layout, Issue 30 features groundbreaking creations—from AI-generated cakes and wild plant desserts to edible cocktails and enzyme-enhanced fruit techniques.
This edition also includes an exclusive interview with Amaury Guichon, the world’s most followed pastry chef, and explores innovative methods like no-mold cake shaping and advanced glazing. A must-read for professionals and enthusiasts eager to stay on the cutting edge of modern pastry.
Highlights:
- 20 featured pastry chefs from 14 countries
- Focus on the emerging generation of thirty-something professionals
- Over 50 exclusive recipes with step-by-step techniques
- Articles on AI-generated desserts, edible cocktails, wild plants, and enzyme applications
- Special interview with Amaury Guichon (11.5M+ Instagram followers)
- 165 detailed photographs covering cakes, plated desserts, snacks, mousses, sauces, cocktails, and more
- Refreshed layout and design while maintaining the magazine’s signature style
- Language: English
- Format: Semi-hardcover
- Pages: 312
- Published: 2023
- Weight: 2.0 kg