So Good Magazine #27 (EN)
So Good Magazine #27 (EN)
So Good Magazine #27 (EN)
So Good Magazine #27 (EN)
So Good Magazine #27 (EN)
So Good Magazine #27 (EN)
So Good Magazine #27 (EN)
So Good Magazine #27 (EN)

So Good Magazine #27 (EN)

Gusta Supplies


We are not going to tell you a story, we're telling you 21. That is the number of articles that this new issue of so good..magazine contains. There are 21 exciting stories that speak of personal improvement, dreams come true, effort and sacrifice, tireless work, ideas, techniques, inspiration, and the desire to share with others what our 24 leading chefs exclusively offer us.

Do you know how to make a millefeuille with more flavour and crunchiness in every bite? Have you heard of the Balinese meringue, which is neither Italian, Swiss, nor French?

Can you think of how to integrate two of the most iconic Asian flavours in a pound cake?  Would you like to see Dubai at night through a bonbon?  Can you imagine what the fusion between a gallete de roi and a mooncake would be?  How do you make a ganache that stays “melty”, with a slight cold mouth feel?  What do you think is the secret to making one of the spongiest Japanese roll cakes in the world?  Do you want to know which pastry shop has become one of the main tourist attractions in a remote Russian city?  Is there a device that allows you to imbue the aroma of wild truffle in a dessert?  Can you prepare an apricot mousse as creamy as any other, but without using dairy ingredients?  Have you ever wondered what Van Gogh's Sunflowers hide?  And how to invert an already inverse puff pastry?

Learn about these and many more stories, techniques, and curiosities in so good magazine #27.

• Language: English
• 304 pages
• Published in 2022


  • Will GoldfarbHaute pâtisserie in paradise
  • Mauro Pompili & Maya Sittisuntorn, Complex, beautiful and friendly
  • Philipe Vancayseele, Play and taste
  • Luis Amado, Safe flavors, ‘go wild’ shapes
  • Alexis & Manuel Bouillet, Thinking out of the box
  • Chong Ko Wai, Creativity or improvisation?
  • Jesús Escalera, Relaxed patisserie
  • Javier Guillén, Nonconformist
  • Maxime Gilbert, The culinary appeal of tarts
  • Jiro Tanaka, Be as creative as a pastry chef
  • Fabrice Danniel, Pleasure must change
  • Paola Chang, Third culture
  • Paco Pérez, A new skin
  • Dimitri Fayard, The highly trained trainer
  • Alexandr Donskov, A ‘brightness’ in the gateway to Asia



  • Francisco Migoya, The accordion
  • François Perret, Road inspiration
  • Dimitri Fayard, Mille feuille to the third power
  • Olivier Fernández, Twice inverted

  • Tanguy Coelis, A 100% artisan success
  • David Chamorro & Xavi Donnay, Aromas to the maximum

    Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.

    Inventory Last Updated: Jan 28, 2023

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