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 #27 contains the following -
We are not going to tell you a story, we're telling you 21. That is the number of articles that this new issue of so good..magazine contains. There are 21 exciting stories that speak of personal improvement, dreams come true, effort and sacrifice, tireless work, ideas, techniques, inspiration, and the desire to share with others what our 24 leading chefs exclusively offer us. Do you know how to make a millefeuille with more flavor and crunchiness in every bite? Have you heard of the Balinese meringue, which is neither Italian, Swiss, nor French? Can you think of how to integrate two of the most iconic Asian flavors in a pound cake? Would you like to see Dubai at night through a bonbon? Can you imagine what the fusion between a gallete de roi and a mooncake would be? How do you make a ganache that stays “melty”, with a slight cold mouth feel? What do you think is the secret to making one of the spongiest Japanese roll cakes in the world? Do you want to know which pastry shop has become one of the main tourist attractions in a remote Russian city? Is there a device that allows you to imbue the aroma of wild truffle in a dessert? Can you prepare an apricot mousse as creamy as any other, but without using dairy ingredients? Have you ever wondered what Van Gogh's Sunflowers hide? And how to invert an already inverse puff pastry? Learn about these and many more stories, techniques, and curiosities in so good..magazine #27.
Will Goldfarb, Haute pâtisserie in paradise Mauro Pompili & Maya Sittisuntorn, Complex, beautiful and friendly Philipe Vancayseele, Play and taste Luis Amado, Safe flavors, ‘go wild’ shapes Alexis & Manuel Bouillet, Thinking out of the box Chong Ko Wai, Creativity or improvisation? Jesús Escalera, Relaxed patisserie Javier Guillén, Nonconformist Maxime Gilbert, The culinary appeal of tarts Jiro Tanaka, Be as creative as a pastry chef Fabrice Danniel, Pleasure must change Paola Chang, Third culture Paco Pérez, A new skin Dimitri Fayard, The highly trained trainer Alexandr Donskov, A ‘brightness’ in the gateway to Asia
MILLEFEUILLE CHALLENGE Francisco Migoya, The accordion François Perret, Road inspiration Dimitri Fayard, Mille feuille to the third power Olivier Fernández, Twice inverted
Tanguy Coelis, A 100% artisan success David Chamorro & Xavi Donnay, Aromas to the maximum
Contact us if you would like to order any editions that we don't currently stock.