Pâtisserie Pack

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

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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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