A Landmark 30th Edition Celebrating the New Generation of Global Pastry Innovators

So Good.. Magazine #30 (EN) marks an important milestone — 30 issues since the magazine’s debut in 2009. Today, So Good has become one of the most respected pastry publications in the world, recognized across every continent for showcasing cutting-edge pastry craftsmanship. To celebrate this special edition, the magazine introduces refreshed design elements and updated layouts, all while preserving its signature style and personality.

Why You’ll Love Issue #30

This issue highlights pastry professionals in their thirties — the rising leaders of the industry who combine experience with curiosity, innovation, and ambition. Ideal for pastry chefs, chocolatiers, bakers, and educators looking for:

• Modern pastry inspiration
• AI and technology-driven dessert ideas
• Advanced techniques and step-by-step guides
• Global perspectives from the next generation of pastry talent
• Recipes, glazes, textures, and creative methods

Issue #30 is one of the most diverse and forward-thinking volumes in the series.

The Creativity of a New Pastry Generation

This edition explores how today’s thirty-something chefs reshape the future of pastry through unexpected methods, artistic interpretations, and technological experimentation. Featured highlights include:

• Cakes created using artificial intelligence
• Edible cocktails and drinkable desserts
• Desserts crafted from wild plants
• Techniques for producing edible water
• Innovative use of enzymes to maximize fruit flavor and texture
• Advanced glaze methods and finishing techniques
• A mandarin orange Mont Blanc
• A stunning flower-shaped cake crafted without molds
• Applications of surface-design techniques for sweets
• From concept to execution, these creations redefine what modern pastry can be.

Exclusive Interview with Amaury Guichon

This issue features a special interview with Amaury Guichon, one of the world’s most influential pastry chefs and a global social media icon with over 11.5 million followers. Gain insight into his approach, philosophy, and the creative thinking behind his remarkable success.

Exceptional Pastry Talent From Around the World

Issue #30 features:

• 20 chefs representing 14 nationalities
• Contributions from 7 incredible women pastry chefs
• A dozen inspiring interviews
• 50 exclusive creations, each accompanied by complete recipes
• Stunning photography with 165 images showcasing cakes, desserts, petit gâteaux, ice creams, laminated doughs, sauces, cocktails, mousses, and more

This volume blends expertise, artistry, and innovation across 312 pages of premium content.

Step-by-Step Techniques, Cuts & Professional Guidance

Readers gain access to detailed techniques, preparation methods, and visual breakdowns, including:

• Step-by-step instructions
• Interior cuts and visual guides
• Ingredient applications
• Glazing, finishing, and decorative methods
• Scientific and technical insights for R&D or professional kitchens

This makes Issue #30 a powerful educational resource for both experienced chefs and ambitious students.

What So Good.. Magazine #30 Delivers

A milestone issue filled with:

• Avant-garde pastry concepts
• Technology-inspired creativity
• Global chef perspectives
• Professional-level recipes
• Refined design and editorial craftsmanship
• The bold spirit of the next pastry generation

Perfect for anyone passionate about modern pastry’s evolution and eager to explore where the craft is headed next.

Perfect For

✔ Professional pastry chefs
✔ Chocolatiers & bakers
✔ Pastry instructors & students
✔ R&D and product development teams
✔ Anyone collecting So Good magazine or studying contemporary pastry trends