So Good.. #22 July 2019. Professional pastry magazine with 304 pages of recipes, techniques and interviews from leading pastry chefs including Pierre Hermé.

So Good.. #22 July 2019

So Good
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20739
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Description

So Good..Pastry Magazine Issue 22

So Good.. #22 is a premium biannual pastry magazine showcasing the craft, creativity and innovation of world-class pastry chefs, chocolatiers and dessert professionals. This July 2019 edition features 304 pages of high-level techniques, modern patisserie ideas, and exclusive interviews with leading names in the pastry and chocolate world. Known for its forward-thinking approach, the magazine highlights both sweet and savoury pastry, plated desserts, and artisan viennoiserie, offering an in-depth look into contemporary pastry trends and professional-level execution. Beautifully designed and packed with striking photography, this issue is ideal for anyone who enjoys exploring advanced pastry concepts and international dessert talent.

Content Highlights:

  • Biannual pastry magazine featuring internationally recognised chefs and creators.
  • 304 pages of desserts, pastry, chocolate work, interviews and technique insights.
  • Profiles and recipes from names including Pierre Hermé, Lauren V. Haas and Guillaume Schoppohoven.
  • Suitable for readers interested in modern pastry, professional inspiration and industry-level knowledge.
  • Discover new flavour combinations and refined modern dessert presentation ideas.
  • Explore viennoiserie shaping styles, layered dough techniques and geometric pastry work.
  • Gain insight into contemporary chocolate finishes, glazing methods and textural balance.
  • Find inspiration for plated restaurant-style desserts with seasonal ingredients and advanced techniques.