{"product_id":"so-good-magazine-issue-36","title":"So Good Magazine Issue 36","description":"\u003cp data-start=\"25\" data-end=\"89\" class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cstrong data-start=\"25\" data-end=\"89\"\u003eSo Good Magazine Issue 36 – Pastry as an Artistic Expression\u003c\/strong\u003e\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp data-start=\"91\" data-end=\"279\"\u003eDiscover the latest edition of \u003cstrong data-start=\"122\" data-end=\"142\"\u003eSo Good Magazine\u003c\/strong\u003e, where the worlds of pastry and art come together in a remarkable collection of inspiring stories, interviews, and professional recipes.\u003c\/p\u003e\r\n\u003cp data-start=\"281\" data-end=\"522\"\u003eIssue 36 explores the question: \u003cstrong data-start=\"313\" data-end=\"334\"\u003eIs pastry an art?\u003c\/strong\u003e Rather than offering a simple answer, this beautifully produced edition demonstrates how creativity, technical excellence, and innovation transform pastry into a true artistic discipline.\u003c\/p\u003e\r\n\u003cp data-start=\"524\" data-end=\"884\"\u003eFeaturing a striking cover by renowned pastry designer \u003cstrong data-start=\"579\" data-end=\"620\"\u003eDinara Kasko\u003c\/strong\u003e, this issue showcases some of the world's most influential pastry chefs, chocolatiers, and dessert professionals. Inside, you'll discover exclusive interviews, signature creations, cutting-edge techniques, and inspiring stories from leading names in the industry.\u003c\/p\u003e\r\n\u003cp data-start=\"886\" data-end=\"905\"\u003eHighlights include:\u003c\/p\u003e\r\n\u003cul data-start=\"906\" data-end=\"2297\"\u003e\r\n\u003cli data-section-id=\"1nhtjgn\" data-start=\"906\" data-end=\"1051\"\u003e\r\nAn exclusive tribute to \u003cstrong data-start=\"932\" data-end=\"973\"\u003eJean-Michel Perruchon\u003c\/strong\u003e, celebrating his extraordinary career and lasting influence on modern pastry.\r\n\u003c\/li\u003e\r\n\u003cli data-section-id=\"vs9wbc\" data-start=\"1052\" data-end=\"1344\"\u003e\r\nA special feature with some of France's greatest pastry chefs, including \u003cstrong data-start=\"1127\" data-end=\"1168\"\u003eJonathan Mougel\u003c\/strong\u003e, \u003cstrong data-start=\"1170\" data-end=\"1211\"\u003eChristophe Morel\u003c\/strong\u003e, \u003cstrong data-start=\"1213\" data-end=\"1254\"\u003eArnaud Larher\u003c\/strong\u003e, \u003cstrong data-start=\"1256\" data-end=\"1297\"\u003eJulien Alvarez\u003c\/strong\u003e, and **\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eStéphane Glacier\u003c\/span\u003e\u0026gt;.\r\n\u003c\/li\u003e\r\n\u003cli data-section-id=\"1u9bnj9\" data-start=\"1345\" data-end=\"1452\"\u003e\r\nA revisit of Dinara Kasko's iconic \u003cstrong data-start=\"1382\" data-end=\"1398\"\u003eBubbles Cake\u003c\/strong\u003e, celebrating 10 years of innovative 3D pastry design.\r\n\u003c\/li\u003e\r\n\u003cli data-section-id=\"yhiv71\" data-start=\"1453\" data-end=\"2118\"\u003e\r\nCreative work and professional insights from internationally acclaimed chefs including \u003cstrong data-start=\"1542\" data-end=\"1583\"\u003ePablo Gicquel\u003c\/strong\u003e, \u003cstrong data-start=\"1585\" data-end=\"1626\"\u003eAitor Zabala\u003c\/strong\u003e, \u003cstrong data-start=\"1628\" data-end=\"1669\"\u003eAttila Meinhart\u003c\/strong\u003e, \u003cstrong data-start=\"1671\" data-end=\"1714\"\u003eYuri Cestari\u003c\/strong\u003e, \u003cstrong data-start=\"1716\" data-end=\"1759\"\u003eKohei Ogata\u003c\/strong\u003e, \u003cstrong data-start=\"1761\" data-end=\"1804\"\u003eYohan Dutron\u003c\/strong\u003e, \u003cstrong data-start=\"1806\" data-end=\"1849\"\u003eAlbert Daví\u003c\/strong\u003e, **\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eRaúl Bernal\u003c\/span\u003e\u0026gt;, **\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eEmily Roux\u003c\/span\u003e\u0026gt;, **\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eMarco Sforza\u003c\/span\u003e\u0026gt;, **\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eEmily Thompson\u003c\/span\u003e\u0026gt;, **\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003ePaweł Ignaciuk\u003c\/span\u003e\u0026gt;, and **\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003ePierre Marcolini\u003c\/span\u003e\u0026gt;.\r\n\u003c\/li\u003e\r\n\u003cli data-section-id=\"lsfcqo\" data-start=\"2119\" data-end=\"2297\"\u003e\r\nA unique journey through the architectural inspiration of **\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eAntoni Gaudí\u003c\/span\u003e\u0026gt;'s Barcelona with the **\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eRelais Desserts\u003c\/span\u003e\u0026gt; collective.\r\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-start=\"2299\" data-end=\"2540\"\u003eWhether you're a professional pastry chef, chocolatier, baker, or culinary student, \u003cstrong data-start=\"2383\" data-end=\"2412\"\u003eSo Good Magazine Issue 36\u003c\/strong\u003e offers exceptional inspiration, advanced techniques, and world-class pastry creations from the industry's finest professionals.\u003c\/p\u003e\r\n\u003ch4 data-start=\"2542\" data-end=\"2562\"\u003eProduct Details\u003c\/h4\u003e\r\n\u003cul data-start=\"2563\" data-end=\"2681\"\u003e\r\n\u003cli data-section-id=\"v3fv5e\" data-start=\"2563\" data-end=\"2586\"\u003e\r\n\u003cstrong data-start=\"2565\" data-end=\"2578\"\u003eLanguage:\u003c\/strong\u003e English\r\n\u003c\/li\u003e\r\n\u003cli data-section-id=\"xdze5f\" data-start=\"2587\" data-end=\"2610\"\u003e\r\n\u003cstrong data-start=\"2589\" data-end=\"2600\"\u003eFormat:\u003c\/strong\u003e Hardcover\r\n\u003c\/li\u003e\r\n\u003cli data-section-id=\"dcvtfp\" data-start=\"2611\" data-end=\"2627\"\u003e\r\n\u003cstrong data-start=\"2613\" data-end=\"2623\"\u003ePages:\u003c\/strong\u003e 326\r\n\u003c\/li\u003e\r\n\u003cli data-section-id=\"1andzkc\" data-start=\"2628\" data-end=\"2649\"\u003e\r\n\u003cstrong data-start=\"2630\" data-end=\"2644\"\u003ePublished:\u003c\/strong\u003e 2026\r\n\u003c\/li\u003e\r\n\u003cli data-section-id=\"1nrh7b2\" data-start=\"2650\" data-end=\"2681\"\u003e\r\n\u003cstrong data-start=\"2652\" data-end=\"2668\"\u003eSkill Level:\u003c\/strong\u003e Professional\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"So Good","offers":[{"title":"Default Title","offer_id":52661125644573,"sku":"BK083","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/5420\/2909\/files\/images.jpg?v=1785425567","url":"https:\/\/www.homechocolatefactory.com\/products\/so-good-magazine-issue-36","provider":"Home Chocolate Factory","version":"1.0","type":"link"}