So Good Magazine Issue 32
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So Good.. Magazine #32 – Global Haute Pâtisserie, July 2024
A journey through the pinnacle of pastry, from frozen artistry to global creativity
In its 32nd issue, So Good.. Magazine once again delivers a breathtaking showcase of the world's top pastry chefs, chocolatiers, and visionary dessert creators. This edition takes you on a whirlwind tour of haute pâtisserie innovation, from sub-zero frozen desserts to the heat of Dubai’s booming pastry scene.
A journey through the pinnacle of pastry, from frozen artistry to global creativity
In its 32nd issue, So Good.. Magazine once again delivers a breathtaking showcase of the world's top pastry chefs, chocolatiers, and visionary dessert creators. This edition takes you on a whirlwind tour of haute pâtisserie innovation, from sub-zero frozen desserts to the heat of Dubai’s booming pastry scene.
Inside Issue 32:
Frozen Artistry
- Emmanuel Ryon & David Wesmaël (MOFs) – The elegance of classical frozen pâtisserie
- Artem Grachev – A culinary approach to ice-based desserts
- Jesús Escalera – Aroma theory and sensory-driven pastry
Purity, Simplicity & Surprise
- David Briand (MOF) – A tribute to minimalist precision
- Eunji Lee – Subtle creativity in refined form
- Nuño García – Artistic viennoiserie redefined
- Paul Yochum – The world of gourmet donuts
- Joris Vanhee – Techniques for working with ultra-fresh chocolate
- Michal Kleiber – Pastry inspired by Polish heritage and nature
Excellence in Competition
Global Sweet Adventures
- Raúl Bernal & Pol Marginedas – Spain’s finest chocolatiers share their award-winning creations
- Ash Smith (Melbourne) – Comforting desserts with depth
- Jiro Tanaka (Japan) – Introducing the Deligant concept
- Orfali Brothers (Dubai) – The strategy behind a Middle Eastern pastry sensation
- Julius Persoone (Belgium) – Purpose-driven creations, including bonbons for cancer patients
- Ronald García (Mexico) – The Mayan influence on modern pastry
- Suzette Gresham (San Francisco) – Culinary storytelling from Acquarello
- Wei Loon Tan, Jeffrey Tan, Jer Yenn & Jia Yi (Malaysia) – Pastry innovation from Southeast Asia
Specifications:
- Language: English
- Pages: 318
- Cover Type: Semi-hard cover
- Publisher: Grupo Vilbo
- Publication Date: July 2024