Albert Adrià and Oriol Balaguer, ‘Being copied is an honor. Only the good ones are copied’

Emmanuel Ryon, freedom to create

John Kraus, Patisserie 46. A moment of happiness

Nathaniel Reid, well-rounded

Josean Alija, ‘Muina’ desserts with light essence

Nicolas Boussin, the soul of desserts

Cyril Lignac and Benoît Couvrand, dual harmony

Michael Laiskonis, the professor

Martin Chiffers, building a team

Luca Lacalamita, balancing knowledge and imagination

Yoshiaki Kaneko, overwhelming love for france

Antony Prunet, the squire of savoir faire

Martin Benn, where west and east meet

Jong Hun Won, korean eyes, pastry sight

Jordi Sempere, perseverance

Jerome Jacob, talent in its pure state

Florent Cantaut, emotion hunter

Nicolas Jordan, the four values of the trade

Hans Ovando, sweet passions

Anna Polyviou, sharing fun

Kirsten Tibballs, a festive look

Hofmann pastry shop, the restaurant-patisserie

Eric Bertoïa, Épicerie Bouloud. Clients first

Dimitri Fayard, variety is the spice of life

tidbits

Louisa Ho, a change in chinese pastry

So Good no 11

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