"So Good" is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. 'So Good' is an international magazine with a pronounced exclusive nature. Thanks to its international coverage, the most prominent master pastry chefs, maîtres glaciers and chocolatiers of the world are featured on the pages of each one of the magazine issues. The exclusiveness of this magazine is a result of a selected content, based on the collaboration and recipes of the best pastry chefs, with numerous step-by-step explanations, the most interesting interviews, the latest trends in the trade, the most important international events, the latest gourmet products… all this accompanied by an impeccable edition, an elegant and modern design and high-quality photographs.
Summary
Christophe Adam, the wildest flashes;
Jerome Landrieu, hard work as the best strategy;
Patrice Demers, ‘everyday we’re trying to push our limits;
Darren Purchese, an exclusive and extravagant dessert night ;
Leonardo Di Carlo, olive oil in doughs
Jordi Bordas, strong, lightweight and calculated, pâtisserie B•Concept
Yves Scherrer, practical and emotional
Pierre François Roelofs, patisserie out of a tube
Hiroyuki Emori, nothing impossible with ice cream
Antony Prunet, play it sweet
Pascal Caffet, worshipping taste
Motohiro Inaba & rio asano, chicks take wagashi to the world
Daniel Texter, adaptation instinct
Ernst Knam, becoming bored is impossible
Enric Rovira, 20 years reinventing chocolate
Ramon Morató, sensorial bonbons
Oriol Balaguer, caught between rigor and creative freedom
Raúl Bernal, where is the corn?
Olivier Fernández and Saray Ruiz, the haunted forest
Josep Maria ribé, inside and outside
Carles Mampel, constant metamorphosis
Miquel Guarro, squeezing out creativity tidbits
Scott Green, the life of a contestant of high-level competitions
Jürgen Koens, pastryclub, a future multi-space
The French Pastry School reaches its 20th anniversary