A Global Showcase of Modern Pastry, Innovative Techniques & Next-Generation Viennoiserie
Discover one of the world’s most influential pastry publications with So Good.. Magazine #34 (EN) — a must-have issue for pastry chefs, chocolatiers, bakers, dessert professionals, and culinary students seeking inspiration from today’s most creative masters. Featuring 19 internationally acclaimed pastry chefs (over half appearing for the first time), this issue highlights the forefront of haute pâtisserie, avant-garde techniques, and cutting-edge viennoiserie design.
Why You’ll Love Issue #34
This edition pushes the boundaries of modern pastry, making it perfect for anyone searching for:
- Pastry inspiration
- Advanced pastry techniques
- Modern viennoiserie ideas
- Professional dessert design
- Global pastry trends for 2024–2025
Whether you're a professional or a passionate enthusiast, this magazine provides fresh ideas you won’t find anywhere else.
Revolutionizing Viennoiserie: 20 Creative Interpretations
Six celebrated pastry experts from around the world present never-before-seen viennoiserie concepts, including:
- Spherical croissant
- Acorn-shaped croissant
- Plumcake croissant
- Madeleine croissant
- Flower-shaped croissant
These innovative shapes and techniques make this issue an essential resource for chefs seeking modern croissant ideas and advanced lamination inspiration.
Techniques & Flavours at the Cutting Edge of Pastry
Explore new methods, ingredients, and tools introduced by the industry’s leading creators:
- Francisco Moreira experiments with flowers, aromatic plants, and uncommon ingredients like walnut leaves.
- Masanori Hata, world champion, develops original pastry techniques and the specialized tools required to execute them.
- Begoña Rodrigo reveals the unexpected pastry applications of mother of vinegars.
Ideal for chefs studying unique flavour pairings, high-level technique development, and experimental pastry processes.
International Voices Defining Modern Pastry Style
This issue celebrates the global diversity of today’s dessert arts:
- Bomee Ki blends Korean heritage, English ingredients, and French technique into elegant creations.
- Kunal Kathpalia brings modern Indian-European pastry identity from Chicago’s Indienne.
- Titouan Claudet presents refined pastry from Geneva’s The Woodward and L'Atelier Robuchon.
- Albert Daví introduces imaginative 360-degree cakes.
- Brecht Van Poucke reimagines Belgian and French classics for a modern audience.
- Carito Lourenço creates emotional, memory-rich desserts crafted without chocolate.
Each chef contributes a distinctive perspective, making this edition invaluable for anyone exploring global pastry styles.
Additional Featured Chefs
- Jesús Camacho explores the concept of “pastryizing” savory cuisine.
- Igor Melnikov showcases the pastry program at Four Seasons Moscow.
- Frank Vollkommer returns with versatile, polished creations.
- Yazid Ichemrahen shares a personal story of how pastry transformed his life.
What So Good.. Magazine #34 Delivers
This edition embodies everything that defines exceptional pastry craftsmanship:
- Creative pastry
- Innovative techniques
- Signature styles
- Elegant, refined desserts
- Professional discipline, passion, and perseverance
If you’re searching for the best pastry magazine, professional dessert inspiration, or emerging pastry trends, this is an essential addition to your collection.
Perfect For
✔ Professional pastry chefs
✔ Chocolatiers & bakers
✔ Pastry students & educators
✔ R&D teams & boutique owners
✔ Anyone inspired by high-end modern pastry
