A Bold, Provocative, Rule-Breaking Exploration of Modern Pastry

So Good.. Magazine #31 is one of the most daring issues ever published — an invitation to step outside the predictable world of “pretty” pastry and dive into creativity without limits. This edition challenges conventions, breaks rules, and celebrates chefs who dare to provoke, question, and reinvent. With 21 featured chefs, more than half debuting in the magazine, Issue #31 is a thrilling showcase for pastry professionals seeking inspiration beyond the traditional.

Why You’ll Love Issue #31

Perfect for pastry chefs, chocolatiers, bakers, and creatives searching for:

• Boundary-pushing pastry ideas
• Experimental flavour combinations
• Modern artistic dessert concepts
• Insight from influential pastry leaders
• A magazine that inspires bold creativity

Issue #31 promises one thing: you will not be bored.

The “Politically Incorrect” Pastry Challenge

The heart of this issue is an unprecedented creative experiment. Eight chefs were asked to design three desserts each that defy norms—creations that are intentionally unconventional in concept, flavor, format, or message. The only rules: no vulgarity, no personal offense, and complete artistic freedom.

The results include:

• Cannabis butter
• Red ant paste
• Raw chicken breast mezcal
• Wild boar fat croissant
• A bull’s heart coated in beef carpaccio
• Potato mousse “omelette”
• Fight Club–inspired soap
• Desserts representing the seven deadly sins

These pieces are provocative, imaginative, and unlike anything seen in pastry publications. This section alone makes Issue #31 a collector’s must-have for forward-thinking chefs.

The Chefs Behind the Madness

Thanks to the creativity of:
Hans Ovando • Gregory Doyen • François Daubinet • Gonzo Jiménez • Jordi Roca • Ángel León • Roberto Cortés • Michael Van Der Kroft

Their daring concepts form the most audacious chapter in So Good’s history.

Interviews, Features & Signature Creations from 21 Global Chefs

Beyond the provocations, Issue #31 offers a rich mix of technical skill, artistry, and personal stories:

• Dominique Ansel reflects on the tenth anniversary of the iconic Cronut and shares two signature creations.
• Dimitri Fayard presents highly refined, designer-inspired pastries.
• Pía Salazar showcases stunning desserts from Ecuador, blending beauty and originality.
• Tristan Rousselot dives deep into the creative possibilities of vanilla.
• Joost Arijs reveals his minimalist, essentialist approach at his celebrated shop in Ghent.
• Sebastien Canonne shares valuable insights from decades of teaching and mentorship.
• Sean Hu demonstrates elegant, precise pastry from Shenzhen’s Langham Hotel.
• Sho Kimura brings passion, drive, and technical refinement.
• Dej Kewkacha tells the surprising story of his pastry empire in Thailand.
• Talia Profet introduces an innovative, modern take on cocoa powder in plated desserts.
• Kyohei Mikami showcases acclaimed individual desserts priced two to three times higher than Tokyo’s average.
• Nicolas Nikolakopoulos blends chemistry and pastry into imaginative creations.
• Luciano García invites readers into his brand-new, one-of-a-kind creative space outside Buenos Aires.

What So Good.. Magazine #31 Delivers

This unforgettable issue embodies:

• Experimental modern pastry
• Non-traditional flavour exploration
• Artistic dessert concepts
• Global chef perspectives
• Signature techniques and bold ideas
• Inspiration for chefs ready to break the mold

Ideal for pastry professionals looking to push their craft further, explore creative risk-taking, and gain insight from some of the world’s most inventive culinary minds.

Perfect For

✔ Pastry chefs & chocolatiers
✔ Creative bakers & dessert artists
✔ Pastry students & educators
✔ R&D teams and innovators
✔ Anyone inspired by avant-garde pastry