so good.. #33 January 2025

SO GOOD.. #33 JANUARY 2025

So Good
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so good.. #33 January 2025: Redefining Pastry & Chocolate Artistry

Step into the extraordinary with So Good.. Issue 33, the latest edition of the renowned pastry and chocolate magazine. After six months of meticulous effort, this issue emerges as a masterpiece that continues to set the gold standard for culinary creativity and technical brilliance.

  • In this issue, seven exceptional chocolatiers rise to the so good.. challenge, crafting madly unconventional creations that redefine what chocolate can be. Discover:
    • Andrey Dubovik's artistic canvas chocolates
    • Melissa Coppel's gastronomic journey
    • Adrián Ciaurriz's "from cow to bonbon" innovation
    • Anthony Hart's whimsical fantasies
    • Chris Ford's luxurious caviar and croissant bonbons
    • Lluc Crusellas' planetary delights
    • Francisco Migoya's bonbons that transform in your mouth
  • Explore the growing influence of plant-based ingredients in pastry with Gabriele Riva’s Tokyo-inspired designs, Virgilia Lebigre’s youthful innovation, and Yukie Noguchi’s passion-driven artistry.
  • From the United States, delve into Antonio Bachour’s sweet-meets-savoury desserts and Tatum Sinclair’s flawless cookies that celebrate dairy farmers’ dedication.
  • So Good.. Issue 33 also brings the stories of Erika Abe’s American-Korean dessert fusion, Romain Dufour’s dough masterpieces, and Polish talents Paniforemka and Kamil Szulc, whose work blends elegance with creative chaos.
  • Highlights include Ingrid Serra’s sugar-free carrot cake, Sajana Patel’s cocoa journey in India, and Noboru Arai’s reflective water-based dessert at Tokyo’s Hommage restaurant.
  • Discover the debut of Macambo, an innovative chocolate coating by David Chamorro and Christian Domínguez, alongside a flamenco-inspired dessert performance by David García at Corral de la Morería in Madrid.
  • With contributions from 22 chefs, including 8 trailblazing women, so good.. 33 celebrates diversity, creativity, and the artistry of pastry and chocolate. Immerse yourself in a world where every recipe, concept, and technique pushes boundaries and inspires innovation.
  • Language: English
  • Semi-hard cover
  • Published: 2025