Pâtisserie & Ice Cream Pack

so good.. magazine #34 explores the cutting edge of contemporary haute pâtisserie. Featuring 19 international pastry chefs, many of them appearing for the first time, this issue focuses on creative viennoiserie, innovative techniques, new tools, floral and aromatic ingredients, and highly personal styles that cross borders and cultures.

so cool.. magazine #2 pushes the boundaries of contemporary ice cream making. Through the work of some of the world’s most respected ice cream professionals, this issue challenges conventions with topics such as high-fruit sorbets, vegan ice cream, geometric design, fire and ice contrasts, sustainable ingredients, flavor enhancement without salt, and new approaches to texture and formulation.