So Good.. Magazine Issue 35
So Good.. #35 January 2026 is a deep and thoughtful look at modern haute pâtisserie, written for people who care as much about ideas as they do about technique. This issue explores how desserts are shaped by memory, perception and emotion, bringing gastrophysics to the forefront in a way that feels relevant and usable rather than academic. Through long form features, interviews and visual storytelling, it shows how flavour, texture and presentation work together to create lasting experiences. From scientific research to creative expression, this edition reads like a conversation between chefs, researchers and artists, making it as engaging to read at home as it is useful for professional kitchens and serious pastry enthusiasts.
Content Highlights:
- Hardcover pastry and dessert magazine with 328 pages.
- January 2026 edition written in English.
- Focus on gastrophysics and multisensory dessert design.
- Features leading pastry chefs researchers and creative figures from Europe Asia and the Middle East.
- Designed for professional chefs advanced pastry cooks and dedicated food lovers.
- Anne Coruble. That place between rigor and imagination
- Yulia Ivanova. Proudly conservative
- Graham Mairs. The sweet blood of trees
- Yusuke Matsuhita & Sachiyo Takagi. Redefining the trajectory of Japanese pastry
- Julien Alvarez. Rethinking the classics
- Albert Adrià. Goodbye to labels
- Alexis Sanson. Passion for sharing
- Christophe Domange. Simplify to create (better)
- David Baert. Restless classicism
- Fabien Emery. The manager who can’t stop being an artist
- Nicolas Lambert. Like a love letter
- Carmen Rueda. Telling as well as knowing
- Dexter Lee. Patisserie featuring swans, bamboo, and cyborgs
- Tidbits
- GASTROPHYSICS THE SCIENCE OF TASTE THAT PROVOKES EMOTIONS
- Charles Spence. The guru of gastrophysics
- Luis Amado. Assembling flavor, assembling memory
- Matthieu Atzenhoffer& Alba Ruiz Ceamanos. A higher level
- Irene Iborra. The most emotional ice cream
- Janice Wong. Multisensory palate-pleasing desserts
- The customer isn’t always right
