Haute Pâtisserie, Gastrophysics & Multisensory Dessert Innovation

So Good.. Magazine #35 explores haute pâtisserie through a fascinating blend of science, technique, creativity, and emotion. This professional pastry magazine dives into the world of gastrophysics — the study of how perception, memory, aroma, texture, and multisensory experiences shape the way we enjoy desserts.

Ideal for pastry chefs, chocolatiers, culinary educators, R&D teams, and dessert professionals, Issue #35 offers a refined look at the future of modern pastry and the creative minds pushing the craft forward.

Why You’ll Love Issue #35

This edition is perfect for professionals seeking:

• Modern pastry inspiration
• Gastrophysics and multisensory dessert ideas
• Advanced pastry techniques and creative concepts
• Global perspectives from leading pastry chefs
• A deeper understanding of flavour, emotion, and perception

Issue #35 shows how haute pâtisserie can move beyond taste alone, creating desserts that engage memory, feeling, and the senses.

Gastrophysics: The Science of Taste That Provokes Emotion

At the heart of this issue is a special section dedicated to gastrophysics, a discipline that helps chefs understand how customers experience flavour, texture, aroma, colour, sound, memory, and presentation.

Featured voices include:

• Charles Spence, one of the leading figures in gastrophysics
• Luis Amado, exploring flavour and memory
• Matthieu Atzenhoffer & Alba Ruiz Ceamanos, taking sensory pastry to a higher level
• Irene Iborra, connecting ice cream with emotion
• Janice Wong, creating multisensory desserts designed to surprise and delight

This section is essential reading for chefs interested in creating desserts with stronger emotional and sensory impact.

Science, Technique & Creative Pastry Research

Issue #35 also highlights the technical and research-driven side of modern pastry:

• Graham Mairs explores sap as a natural sweetener
• Christophe Domange focuses on simplifying fruit-based recipes
• Anne Coruble balances technical rigor with refined imagination
• Yulia Ivanova showcases precision, discipline, and virtuosity

These features offer valuable insight for professionals interested in flavour development, ingredient research, and more intentional dessert construction.

Rethinking Classics & Defining New Pastry Identities

This edition also celebrates chefs who reinterpret tradition through a contemporary lens:

• Julien Álvarez rethinks classic pastry from Paris
• Yusuke Matsushita & Sachiyo Takagi redefine the direction of Japanese pastry
• David Baert brings restless classicism to the page
• Albert Adrià returns with Enigma, a concept that resists simple labels

Together, these stories show how modern pastry can honour tradition while continuing to evolve.

Emotion, Storytelling & Signature Dessert Experiences

Beyond technique, So Good.. Magazine #35 highlights the human and emotional side of pastry:

• Alexis Sanson shares his passion for transmitting knowledge in French pastry
• Carmen Rueda explores the challenge of elevating a dessert restaurant within haute cuisine
• Nicolas Lambert presents creations shaped like a love letter
• Fabien Emery combines artistic creativity with luxury hotel pastry management
• Dexter Lee brings readers into a world of swans, bamboo, and cyborg-inspired patisserie in Singapore

These chefs demonstrate how desserts can tell stories, express identity, and create memorable experiences.

What So Good.. Magazine #35 Delivers

This issue brings together:

• Gastrophysics and sensory pastry research
• Haute pâtisserie from leading international chefs
• Advanced pastry techniques and creative methods
• Ingredient-focused innovation
• Emotional, conceptual, and story-driven desserts
• Professional inspiration across 328 pages

For anyone searching for the best pastry magazine for modern techniques, global pastry trends, and innovative dessert design, So Good.. Magazine #35 is an essential addition to your collection.

Perfect For

✔ Professional pastry chefs
✔ Chocolatiers & bakers
✔ Pastry students & educators
✔ Dessert restaurant teams
✔ R&D and product development professionals
✔ Anyone passionate about haute pâtisserie and modern dessert innovation