So Good.. is the magazine of Haute Pâtissere, a pastry magazine published biannually in English. It is aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. These magazines are published by Grupo Vilbo publishers in Spain.
They feature articles, photos and recipes from the worlds leading chefs pastry chefs at the cutting edge of their profession - often these magazines contain as many recipes as a normal cookbook and so are a valuable resource for pastry professionals.
Edition #25 contains the following -
The commitment to innovation, with seeking one's own personal path is the common thread between Jose Andrés's (Charisse Dickens) Think Food Group, Curtis Duffy's new Ever, or Ángel León's seafood restaurant in Spain. The spirit of fusion of formats shines in the proposals of Antonio Bachour, Attila Meinhart, and Eric Ortuño. The in-depth technique is the pretext for Josep Maria Ribé’s and Michel Eickerman’s articles. Four great chefs pay tribute to a classic, the Michel Bras coulant. Patryk Szczepanski’s inclusive patisserie, nature embodied in a cake by Lior Shtaygman, the evolved Indian tradition of Vinesh Johny, the second fermented chocolates of Ivan Pascual, the unique and pedagogical style of Eunyoung Yun… and so on up to 24 different stories to enjoy a complete panorama of the best modern pastry today.
40 years of the most magical dessert
Michel Bras From simplicity to genius Cédric Grolet A melting heartbeat Oriol Balaguer A balancing act Emmanuel Ryon Two textures in one Albert Adrià From cake to dessert Lior Shtaygman Living nature Charisse Dickens Diligence, discipline and perseverance Attila Meinhart Reinventing naturalness Patrik Szczepański The green sugar
25th ANNIVERSARY. Chocolate Academy BCN
Enric Monzonis Round cakes Albert Daví Travel pastry Josep Maria Ribé Spreads for a new gastronomy Julien Dugourd Exclusivity with sea views Raphaël Giot A pleasure which raises hopes Vinesh Johny India inspiration Masahiko Ozumi Exploring ultimate uniqueness Curtis Duffy Breaking boundaries Eric Ortuño Constant renovation Hiroyuki Emori The sky is the limit to the variation of Tigre Michel Eyckerman Artisan emblems Tidbits - Ángel León & David Chamorro The sweet that came from the sea Ivan Pascual The chocolate of two fermentations Eunyoung Yun From Garuharu to the world Antonio Bachour Bachour in a couple of bites
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