"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.
Contents
Miquel Guarro, painting flavors;
Disfrutar, three-way creativity;
Aya Fukai, living the sweet life;
Julien Alvarez, the unrelenting weight of elegance ;
Kirsten Tibballs, good vibes 90;
Josep Maria Rodríguez, interior design
Samantha Mendoza, personal and delicate
Luciano García, between two worlds 122
Graham Hornigold, ‘our job is to refresh the palette and complete the meal’
Marike Van Beurden, funky restyling
Ramon Morató, spotlight on vegetables, invasion of the plants
Eric Ortuño, mimetic desserts
Andrés Lara & Hiroyuki Emori, united by icecream
Melissa Coppel, taste: my identity
Nina Tarasova, color and passion
Une Glace à Paris - Emmanuel Ryon and Olivier Ménard, classicism illustrated
Shigeo Hirai, as a matter of water
Maya Revivo, local flavors with a French touch
Yann Bernard lejard, color explosion
Yves Scherrer, suitable for all audiences
Zachary golper, like brain, like bread ...
Tidbits
U.P., upstairs, there is light
Ecole Nationale Superieure Du Patisserie, the temple of French pastry