A Global Journey Through Modern Pastry, Frozen Creations & Culinary Innovation

So Good.. Magazine #32 (EN) takes readers on an extraordinary world tour of contemporary pastry. This issue highlights the creativity, technical mastery, and cultural diversity of the industry’s leading chefs. Each article showcases a passionate pursuit of innovation — professionals challenging tradition, exploring the limits of flavor, texture, and design, and redefining what modern pastry can be.

Why You’ll Love Issue #32

This edition is perfect for pastry chefs, chocolatiers, bakers, dessert professionals, and students seeking:

• Advanced pastry inspiration
• Global pastry techniques
• Frozen dessert innovation
• Creative viennoiserie ideas
• Insight into emerging pastry trends

Issue #32 offers a rare look at international pastry through stories, techniques, and unique perspectives you won’t find anywhere else.

Frozen Creations From the Coldest Latitudes

The journey begins below zero, where four masters of frozen desserts reveal their artistic approaches. Each chef presents a distinct professional viewpoint, offering inspiration for anyone studying ice-based desserts, frozen textures, and modern cold pastry techniques.

MOF Perspectives & Sensory Pastry Theory

• Emmanuel Ryon and David Wesmaël share refined, classically rooted pastry with a distinctly “MOF” vision.
• Artem Grachev brings a culinary-driven, modern Russian perspective.
• Jesús Escalera explores the fascinating sensory theory of aroma, adding depth to flavour development and dessert composition.

Simplicity, Innocence & Creative Viennoiserie

• MOF David Briand offers a masterful tribute to simplicity.
• Eunji Lee seduces with delicate creations full of subtlety and elegance.
• Nuño García presents sophisticated, imaginative viennoiserie perfect for pastry chefs seeking modern lamination inspiration.

Donuts, Chocolate, Tradition & Competition Work

• Paul Yochum introduces the world of gastronomic donuts—playful, gourmet and technique-driven.
• Joris Vanhee explores working with ultra-fresh chocolate.
• Michal Kleiber revisits Polish tradition and nature-inspired pastry.
• Raúl Bernal and Pol Marginedas reveal the techniques that earned them top master chocolatier titles in Spain.

Pastry Around the World: Australia, Japan, Dubai & Beyond

• Ash Smith in Melbourne shares comforting, soulful desserts.
• Jiro Tanaka in Japan presents the provocative, stylish concept of “Deligant.”
• The Orfali brothers in Dubai reveal the secrets behind their groundbreaking culinary success in the Middle East.

Unique Stories, Cultural Heritage & Human-Centered Pastry

• Julius Persoone shows his deeply meaningful creations, including the remarkable Artificial Saliva bonbon created for throat cancer patients.
• Ronald García explores Mayan heritage as the foundation of today's pastry.
• Suzette Gresham, a legend of American cuisine, opens her doors and history at Acquarello in San Francisco.

The Journey Concludes in Malaysia

Meet Wei Loon Tan, Jeffrey Tan, and Jer Yenn & Jia Yi—leaders of Malaysia’s exciting pastry resurgence. Their work embodies the energy, creativity, and growth of Southeast Asia’s modern pastry movement.

What So Good.. Magazine #32 Delivers

This issue celebrates the essence of haute pâtisserie:

• Innovative pastry techniques
• Inspiring global perspectives
• Signature styles and creative identities
• Frozen desserts, viennoiserie, chocolate work & more
• Professional rigor, passion, and curiosity

Whether you’re looking for the best pastry magazine, cutting-edge ideas, or global dessert trends, So Good.. Magazine #32 belongs in your collection.

Perfect For

✔ Professional pastry chefs
✔ Chocolatiers & bakers
✔ Pastry students & educators
✔ R&D and product development teams
✔ Anyone passionate about high-level modern pastry