So Good no 22

Contenidos solamente en inglés

SUMARIO

• Pierre Hermé, The pastry that is served
• Lauren V. Haas, The pastry of dreams
• Philippe Givre, The well thought out pastry
• Yann Menguy, We make an identity pastry, creativity is the slogan
• Marta Martín, Air collection
• Pieter de Volder, Simple on the outside, powerful on the inside
• Guillaume Schoppohoven, Geometric viennoiserie
• Bart de Gans & Maurits van der Vooren, Collision
• Nicolas Houchet, The gesture that makes the difference
• Luis Amado, That detail that changes everything
• Melissa Walnock, Find a way to make it happen
• Javier Guillén, Experiential 
• Saray Ruiz, Interior life
• Graham Mairs, Water, fire, earth, ether
• Roberto Cortez, A unique piece
• Hideki Kawamura, Sense changes and sensibility evolves
• Antonio Bachour, A different repertoire
• Nicolas Boussin, Commitment
• Jordan Kahn, Building Block
• Tidbits
• Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
• Niklesh Sharma, Leading the new patisserie in Asia
• Ramon Morató, A new approach to ganache II
• Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
• Blanca del Noval, The value of kernels and stale bread