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Limited Edition Pack | Available while stocks last
Pâtisserie Pack
60.00€
48.00€
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Limited Edition Pack | Available while stocks last
Discover an exclusive and limited-edition pack that brings together two essential issues of so good.. magazine: #34 and #32, now available with a special discount for a limited time.
This is a unique, carefully curated pack, designed for professionals and true lovers of haute pâtisserie.
so good.. magazine #34 dives deep into today’s most avant-garde creative pastry. Featuring 19 international chefs (many appearing for the first time) it explores innovative viennoiserie concepts, unexpected techniques, and deeply personal culinary narratives.
so good.. magazine #32 offers a global snapshot of contemporary pastry, taking readers on an extraordinary journey through frozen desserts, refined simplicity, sensory aroma theory, cutting-edge chocolate work, competition-level creations, and powerful cultural influences.
- Language
- English
- Author/s
- Check out the summary
- Weight
- 4 kg
- Skill Level
- Professional
so good.. #34
Masanori Hata. Audacious explorer
Francisco Moreira. Herbarium collection. Beyond mint and thyme
Bomee Ki. Triangular refinement
Titouan Claudet. The art of sublimating the sublime
Albert Daví. Individual fantasy
Frank Vollkommer. Total chef
Kunal Kathpalia. Indian soul with French accent
Jesús Camacho. The most pastry-oriented cuisine
Igor Melnikov. When not being a pastry chef is not an option
Yazid Ichemrahen. A storybook life
Carito Lourenço. Pleasure, emotion, and memory
Begoña Rodrigo. Sweet vinegar
Brecht van Poucke. Balancing act
CREATIVE VIENNOISERIE THE DOUGH TAKES IT ALL
Zhou Xiaohu. That fascinating golden color
Antonio Bachour. 360° experience
Brian Boclet. Signature lamination
Camila García Elizalde. Danish pastries—content and container
Andrián Ruiz. Magically
Attila Meinhart. Viennoiserie with rest
______
so good.. #32
The exciting sub-zero world
Emmanuel Ryon. French refinement
David Wesmaël. The colors of flavor
Jesús Escalera. The essence of good ice cream
Artem Grachev. Depth and emotion through ice cream
David Briand. The common sense of pastry
Eunji Lee. Dangerous innocence
Nuño García. Haute viennoiserie
Paul Yochum. Gastronomizing the donut
Joris Vanhee. Chocolate trails
Michal Kleiber. The journey
Raúl Bernal. A chocolatier on a bike
Pol Marginedas. When myth becomes chocolate
Ash Smith. A big hug on a winter’s night
Jiro Tanaka. Keep it deligant
Mohammad, Wassim y Omar Orfali. Twinning cuisine and patisserie
Julius Persoone. More rock ‘n’ roll than ever
Ronald García. What pâtisserie owes to Mesoamerica
Suzette Gresham. Creating memorable experiences for guests and staff is equally essential
Tidbits
MALAYSIA, epicenter of haute pâtisserie
Wei Loon Tan. Malaysian accent
Jeffrey Tan. Being a pastry chef to be happy
Jer Yenn & Jia Yi. Two in equilibrium
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