We are no longer stocking Edition 23 of So Good Magazine. If you would like to order a copy please contact us on Messenger.
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 #23 contains the following -
In issue #23 Gabriele Riva surprises us from Tokyo with her sustainable and local pastry, with delicate manual finishes. Because manual is the new catalyst, this is demonstrated by other great contributors of this issue such as David Briand, Bobby Schaffer, Hans Ovando and Paco Torreblanca. A pastry that rediscovers the pleasure of sinking teeth into its freshly baked products, is the case of Francisco Migoya and Luciano Gatrcía, but also of Russ Thayer, of Ross Sneddon or Jean-Christophe Jeanson. A trip with 23 stops around the world which is excited by the awakening "pâtissier" in India, does not cease to reinvest in new dishes from the Netherlands and connects creativity and technical mastery in Las Vegas, Treviso, Kiev, and many more places.
CONTENTS Gabriele Riva, LESS but better - Love. Earth. Simply. Sustainable. David Briand, From chance to the summit Paul Kennedy, Deal in the happiness industry Hans Ovando, The spirit of the bee Melissa Coppel, Playing by your own rules Luciano García, New horizons of beauty Francisco Migoya, The train of knowledge Yusuke Aoki, North to south, west to east... globe-trotting pâtissier Bobby Schaffer, Going with the grain Gregory Doyen, As elegant as a swan Russ Thayer, The freshness of berries Vinesh Johny, India jumps on stage Jean-Christophe Jeanson, Transmit and learn from excellence Marco d’Andrea, The perfect mix Michal Wisniewski, Advancing through taste Ross Sneddon, Elegant pâtisserie for the Grand Old Lady Elena Pérez, Tell me about it on the plate Will Aghajanian, Cooking in the bubble Tidbits Leonardo di Carlo, Comfort or revolution Olivier Fernández, Cocoa beyond chocolate Dinara Kasko, Real art for multi-tier cakes Radix, by Paco Torreblanca, The pastry which doesn’t need to be in fashion Steinbeisser Experimental Gastronomy, Redefining the gastronomic experience
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