{"product_id":"so-good-magazine-36","title":"So Good Pastry Magazine #36 (EN)","description":"\u003ch3\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eComing Soon. Preorder Now.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eHaute Pâtisserie, Artistic Expression \u0026amp; Creative Legacy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSo 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.\u003c\/p\u003e\n\u003cp\u003eFrom 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.\u003c\/p\u003e\n\u003cp\u003eIdeal for pastry chefs, chocolatiers, culinary educators, R\u0026amp;D teams, and dessert professionals, this hardcover limited edition offers a refined look at the people and ideas shaping contemporary pastry.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy You’ll Love Issue #36\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis edition is perfect for professionals seeking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eContemporary haute pâtisserie inspiration\u003c\/li\u003e\n\u003cli\u003eArtistic and sculptural dessert concepts\u003c\/li\u003e\n\u003cli\u003eAdvanced pastry and chocolate techniques\u003c\/li\u003e\n\u003cli\u003eCreative reinterpretations of classic desserts\u003c\/li\u003e\n\u003cli\u003eGlobal perspectives from leading pastry chefs\u003c\/li\u003e\n\u003cli\u003eThoughtful discussions of identity, legacy, landscape, and sustainability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIssue #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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA Tribute to MOF Jean-Michel Perruchon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\u003cp\u003eThe feature includes a conversation with Perruchon and a previously unpublished final creation, alongside reflections from several renowned French pastry chefs:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eJonathan Mougel\u003c\/li\u003e\n\u003cli\u003eChristophe Morel\u003c\/li\u003e\n\u003cli\u003eArnaud Larher\u003c\/li\u003e\n\u003cli\u003eJulien Álvarez\u003c\/li\u003e\n\u003cli\u003eStéphane Glacier\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTogether, they celebrate the career and influence of a master who has inspired generations of pastry professionals while helping shape modern French pâtisserie.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePastry as Sculpture, Design \u0026amp; Experience\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eOther featured chefs explore pastry through form, visual language, and the guest experience:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDinara Kasko creates a dialogue between contemporary art and pastry design\u003c\/li\u003e\n\u003cli\u003ePablo Gicquel combines sculptural precision with emotion\u003c\/li\u003e\n\u003cli\u003eAitor Zabala uses technique to create memorable and lasting dessert experiences\u003c\/li\u003e\n\u003cli\u003eAttila Meinhart reinterprets classics such as Opera and Black Forest cake\u003c\/li\u003e\n\u003cli\u003eRaúl Bernal \u0026amp; Albert Daví explore the expressive possibilities of the colour black\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThese features offer valuable inspiration for chefs interested in mould design, composition, presentation, storytelling, and the relationship between visual art and pâtisserie.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTechnique, Research \u0026amp; Rethinking the Classics\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIssue #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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eYuri Cestari investigates cocoa mass as a creative tool for rethinking ganache\u003c\/li\u003e\n\u003cli\u003eKohei Ogata transforms classic recipes into innovative yet accessible concepts\u003c\/li\u003e\n\u003cli\u003eYohan Dutron demonstrates how removing unnecessary elements can strengthen a dessert\u003c\/li\u003e\n\u003cli\u003eJosé Roldán explores the relationship between different sides of the pastry profession\u003c\/li\u003e\n\u003cli\u003ePierre Marcolini shares reflections on chocolate, craftsmanship, and the continuing evolution of the trade\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThese stories provide insight into ingredient research, recipe development, simplification, chocolate work, and more intentional dessert construction.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eIdentity, Landscape \u0026amp; Responsible Pastry\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBeyond 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMarco Sforza interprets the landscape and flavours of Tuscany from Borgo Santo Pietro\u003c\/li\u003e\n\u003cli\u003eEmily Thompson works to recover native corn varieties in Colorado while placing environmental responsibility at the centre of her pastry\u003c\/li\u003e\n\u003cli\u003eEmily Roux develops her own identity while remaining connected to her family’s culinary legacy\u003c\/li\u003e\n\u003cli\u003ePaweł Ignaciuk creates desserts influenced by his surroundings and the changing seasons\u003c\/li\u003e\n\u003cli\u003eRelais Desserts explores Antoni Gaudí’s Barcelona as a source of architectural and creative inspiration\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThese features demonstrate how memorable pastry can emerge from a sense of place, personal history, local ingredients, architecture, and respect for the environment.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhat So Good.. Magazine #36 Delivers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis issue brings together:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA special tribute to MOF Jean-Michel Perruchon\u003c\/li\u003e\n\u003cli\u003eHaute pâtisserie from internationally recognized chefs\u003c\/li\u003e\n\u003cli\u003eSculptural and three-dimensional pastry design\u003c\/li\u003e\n\u003cli\u003eAdvanced pastry and chocolate techniques\u003c\/li\u003e\n\u003cli\u003eCreative reinterpretations of classic desserts\u003c\/li\u003e\n\u003cli\u003eIngredient-focused research and recipe development\u003c\/li\u003e\n\u003cli\u003ePerspectives on sustainability, identity, landscape, and legacy\u003c\/li\u003e\n\u003cli\u003eProfessional inspiration across 326 hardcover pages\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePerfect For\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e✔ Professional pastry chefs\u003cbr\u003e✔ Chocolatiers \u0026amp; bakers\u003cbr\u003e✔ Pastry students \u0026amp; educators\u003cbr\u003e✔ Dessert restaurant and hotel pastry teams\u003cbr\u003e✔ R\u0026amp;D and product development professionals\u003cbr\u003e✔ Anyone passionate about haute pâtisserie, chocolate, and artistic dessert design\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"360\" width=\"640\" src=\"https:\/\/player.vimeo.com\/video\/1207714456?h=f084e771c6\" title=\"vimeo-player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":48916604518644,"sku":null,"price":67.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SoGoodPastryMagazine_36_EN_1_a47733e7-a515-4942-9db5-175bdc01f866.jpg?v=1785130331","url":"https:\/\/supplies.gusta.ca\/products\/so-good-magazine-36","provider":"Gusta Supplies","version":"1.0","type":"link"}