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Haute Pâtisserie, Artistic Expression & Creative Legacy
So Good.. Magazine #36 explores haute pâtisserie as a form of artistic expression, bringing together remarkable recipes, innovative techniques, sculptural designs, and personal stories from leading pastry chefs around the world.
From Dinara Kasko’s iconic three-dimensional pastry design to a special tribute to MOF Jean-Michel Perruchon, Issue #36 examines how technique, sensitivity, identity, landscape, and memory can transform pastry into something that moves us like any other artistic discipline.
Ideal for pastry chefs, chocolatiers, culinary educators, R&D teams, and dessert professionals, this hardcover limited edition offers a refined look at the people and ideas shaping contemporary pastry.
Why You’ll Love Issue #36
This edition is perfect for professionals seeking:
- Contemporary haute pâtisserie inspiration
- Artistic and sculptural dessert concepts
- Advanced pastry and chocolate techniques
- Creative reinterpretations of classic desserts
- Global perspectives from leading pastry chefs
- Thoughtful discussions of identity, legacy, landscape, and sustainability
Issue #36 demonstrates that pastry is not only about creating beautiful desserts. It is also about researching new techniques, reinterpreting tradition, expressing a personal identity, and creating an emotional connection with the guest.
A Tribute to MOF Jean-Michel Perruchon
For the first time in the history of So Good.. Magazine, this issue pays tribute to one of the great figures of contemporary French pastry: MOF Jean-Michel Perruchon, following the announcement of his retirement.
The feature includes a conversation with Perruchon and a previously unpublished final creation, alongside reflections from several renowned French pastry chefs:
- Jonathan Mougel
- Christophe Morel
- Arnaud Larher
- Julien Álvarez
- Stéphane Glacier
Together, they celebrate the career and influence of a master who has inspired generations of pastry professionals while helping shape modern French pâtisserie.
Pastry as Sculpture, Design & Experience
The artistic spirit of Issue #36 begins with cover chef Dinara Kasko, who revisits her iconic Bubbles cake ten years after the design changed the way many pastry professionals approached three-dimensional desserts.
Other featured chefs explore pastry through form, visual language, and the guest experience:
- Dinara Kasko creates a dialogue between contemporary art and pastry design
- Pablo Gicquel combines sculptural precision with emotion
- Aitor Zabala uses technique to create memorable and lasting dessert experiences
- Attila Meinhart reinterprets classics such as Opera and Black Forest cake
- Raúl Bernal & Albert Daví explore the expressive possibilities of the colour black
These features offer valuable inspiration for chefs interested in mould design, composition, presentation, storytelling, and the relationship between visual art and pâtisserie.
Technique, Research & Rethinking the Classics
Issue #36 also examines the technical and research-driven side of modern pastry, showing how familiar ingredients and formats can be reconsidered through a new creative perspective.
- Yuri Cestari investigates cocoa mass as a creative tool for rethinking ganache
- Kohei Ogata transforms classic recipes into innovative yet accessible concepts
- Yohan Dutron demonstrates how removing unnecessary elements can strengthen a dessert
- José Roldán explores the relationship between different sides of the pastry profession
- Pierre Marcolini shares reflections on chocolate, craftsmanship, and the continuing evolution of the trade
These stories provide insight into ingredient research, recipe development, simplification, chocolate work, and more intentional dessert construction.
Identity, Landscape & Responsible Pastry
Beyond technique and design, So Good.. Magazine #36 highlights how pastry can express a chef’s background, surroundings, family history, and relationship with the natural world.
- Marco Sforza interprets the landscape and flavours of Tuscany from Borgo Santo Pietro
- Emily Thompson works to recover native corn varieties in Colorado while placing environmental responsibility at the centre of her pastry
- Emily Roux develops her own identity while remaining connected to her family’s culinary legacy
- Paweł Ignaciuk creates desserts influenced by his surroundings and the changing seasons
- Relais Desserts explores Antoni Gaudí’s Barcelona as a source of architectural and creative inspiration
These features demonstrate how memorable pastry can emerge from a sense of place, personal history, local ingredients, architecture, and respect for the environment.
What So Good.. Magazine #36 Delivers
This issue brings together:
- A special tribute to MOF Jean-Michel Perruchon
- Haute pâtisserie from internationally recognized chefs
- Sculptural and three-dimensional pastry design
- Advanced pastry and chocolate techniques
- Creative reinterpretations of classic desserts
- Ingredient-focused research and recipe development
- Perspectives on sustainability, identity, landscape, and legacy
- Professional inspiration across 326 hardcover pages
For anyone searching for a professional pastry magazine featuring modern techniques, artistic dessert design, chocolate innovation, and international pastry trends, So Good.. Magazine #36 is an essential addition to the collection.
Perfect For
✔ Professional pastry chefs
✔ Chocolatiers & bakers
✔ Pastry students & educators
✔ Dessert restaurant and hotel pastry teams
✔ R&D and product development professionals
✔ Anyone passionate about haute pâtisserie, chocolate, and artistic dessert design
