SO GOOD.. #32 JULY 2024

So Good..Pastry Magazine Issue 32

Each new so good.. magazine is a little piece of the best pastry, which is served to you with all the love. Take a global Haute Pâtissere trip in so good.. #32 July 2024. Each of the articles that make up issue 32 is an example of professional restlessness, of non-conformity, of the desire to go further and explore the limits.

• In issue 32 so good.. start the trip with a visit to the coldest latitudes, below zero, to discover the frozen creations of four great masters of this discipline, each one from their professional perspective:
  • From the most “pastry” vision of the MOFs Emmanuel Ryon and David Wesmaël.
  • The more “culinary” of the young Russian pastry chef Artem Grachev.
  • Passing through the sensory theory of aromas of the multifaceted Jesús Escalera.
• If you survive the icy temptations you will reach the delicious praise of simplicity that MOF David Briand offers the reader. You will be seduced by the apparent innocence of Eunji Lee and you will be surprised by the refined and creative viennoiserie of Nuño García.
• Paul Yochum will drag you into the world of gastronomic donuts, Joris Vanhee will teach you how to work with the freshest chocolate, Michal Kleiber will tell you about his trips to Polish tradition and Nature, and Raúl Bernal and Pol Marginedas will transport you to the high competition and they will share with you the work that has made them the best master chocolatiers in Spain.
• After a jump to the antipodes, you will arrive in Melbourne where Ash Smith will show you his comforting desserts, like a big hug on a winter's night. From there to Japan, where Jiro Tanaka will introduce you to the suggestive concept of Deligant.
• In Dubai, the Orfali brothers are waiting for you, who will reveal to you the secret of the overwhelming success of their business proposal in the Middle East.
• You will experience one of the most peculiar moments of this trip during your visit to Julius Persoone, creator of chocolates as special as his Artificial saliva bonbon for throat cancer patients.
• Ronald García will show you how the Mayan heritage is key to understanding today's pastry, and the great lady of American cuisine, Suzette Gresham, will welcome you at her Acquarello in San Francisco where you will learn her delicious history.
• The journey ends in Malaysia, where you will visit Wei Loon Tan, Jeffrey Tan and the couple Jer Yenn & Jia Y i, all of them exponents of the spectacular explosion that pastry making is experiencing in this attractive Southeast Asian country.
• Language: English
• Semi-hard cover: 318 pages
• Published: 2024