SO GOOD.. #34 JULY 2025

so good.. Magazine No. 34

so good.. #34 (July 2025) is the latest edition of the acclaimed so good.. biannual magazine, dedicated to modern pastry, contemporary dessert techniques, and the world’s most innovative pastry chefs. In this issue, 19 pastry professionals, over half of them featured for the first time, share their unique styles, original techniques, and visionary recipes across 322 full-colour pages.

From artistic viennoiserie to bold ingredient exploration and culturally fused patisserie, this issue offers a detailed, behind-the-scenes look into the evolving world of haute pâtisserie. Whether you're a pastry chef, a food professional, or simply a passionate home baker looking for advanced ideas, so good.. #34 provides fresh perspectives and professional-grade inspiration.

Content Highlights:

• 19 international pastry chefs featured, including work from Masanori Hata, Antonio Bachour, Albert Daví, and more.
• Features include spherical croissants, flower-shaped viennoiserie, and creative use of herbs, vinegars, and floral aromatics.
• Profiles, interviews, and essays from chefs working in Michelin-starred kitchens, luxury hotels, and independent boutiques.
• Global culinary influence, recipes and techniques drawn from Europe, Asia, the Americas, and beyond.
• Stunning, high-quality photography showcases the process, plating, and finished creations for easy reference.
• Ideal for professional kitchens and pastry schools, also suitable for passionate amateurs looking to develop advanced patisserie skills.
• Language: English
• Pages: 322
• Semi hard cover
• Published: July 2025