{"product_id":"so-good-pastry-magazine-35-en","title":"So Good Pastry Magazine #35 (EN)","description":"\u003ch3\u003e\u003cstrong\u003eHaute Pâtisserie, Gastrophysics \u0026amp; Multisensory Dessert Innovation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSo 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.\u003c\/p\u003e\n\u003cp\u003eIdeal for pastry chefs, chocolatiers, culinary educators, R\u0026amp;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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy You’ll Love Issue #35\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis edition is perfect for professionals seeking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eModern pastry inspiration\u003c\/li\u003e\n\u003cli\u003eGastrophysics and multisensory dessert ideas\u003c\/li\u003e\n\u003cli\u003eAdvanced pastry techniques and creative concepts\u003c\/li\u003e\n\u003cli\u003eGlobal perspectives from leading pastry chefs\u003c\/li\u003e\n\u003cli\u003eA deeper understanding of flavour, emotion, and perception\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIssue #35 shows how haute pâtisserie can move beyond taste alone, creating desserts that engage memory, feeling, and the senses.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eGastrophysics: The Science of Taste That Provokes Emotion\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\u003cp\u003eFeatured voices include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCharles Spence, one of the leading figures in gastrophysics\u003c\/li\u003e\n\u003cli\u003eLuis Amado, exploring flavour and memory\u003c\/li\u003e\n\u003cli\u003eMatthieu Atzenhoffer \u0026amp; Alba Ruiz Ceamanos, taking sensory pastry to a higher level\u003c\/li\u003e\n\u003cli\u003eIrene Iborra, connecting ice cream with emotion\u003c\/li\u003e\n\u003cli\u003eJanice Wong, creating multisensory desserts designed to surprise and delight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis section is essential reading for chefs interested in creating desserts with stronger emotional and sensory impact.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eScience, Technique \u0026amp; Creative Pastry Research\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIssue #35 also highlights the technical and research-driven side of modern pastry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGraham Mairs explores sap as a natural sweetener\u003c\/li\u003e\n\u003cli\u003eChristophe Domange focuses on simplifying fruit-based recipes\u003c\/li\u003e\n\u003cli\u003eAnne Coruble balances technical rigor with refined imagination\u003c\/li\u003e\n\u003cli\u003eYulia Ivanova showcases precision, discipline, and virtuosity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThese features offer valuable insight for professionals interested in flavour development, ingredient research, and more intentional dessert construction.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eRethinking Classics \u0026amp; Defining New Pastry Identities\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis edition also celebrates chefs who reinterpret tradition through a contemporary lens:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eJulien Álvarez rethinks classic pastry from Paris\u003c\/li\u003e\n\u003cli\u003eYusuke Matsushita \u0026amp; Sachiyo Takagi redefine the direction of Japanese pastry\u003c\/li\u003e\n\u003cli\u003eDavid Baert brings restless classicism to the page\u003c\/li\u003e\n\u003cli\u003eAlbert Adrià returns with Enigma, a concept that resists simple labels\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTogether, these stories show how modern pastry can honour tradition while continuing to evolve.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eEmotion, Storytelling \u0026amp; Signature Dessert Experiences\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBeyond technique, So Good.. Magazine #35 highlights the human and emotional side of pastry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAlexis Sanson shares his passion for transmitting knowledge in French pastry\u003c\/li\u003e\n\u003cli\u003eCarmen Rueda explores the challenge of elevating a dessert restaurant within haute cuisine\u003c\/li\u003e\n\u003cli\u003eNicolas Lambert presents creations shaped like a love letter\u003c\/li\u003e\n\u003cli\u003eFabien Emery combines artistic creativity with luxury hotel pastry management\u003c\/li\u003e\n\u003cli\u003eDexter Lee brings readers into a world of swans, bamboo, and cyborg-inspired patisserie in Singapore\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThese chefs demonstrate how desserts can tell stories, express identity, and create memorable experiences.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhat So Good.. Magazine #35 Delivers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis issue brings together:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGastrophysics and sensory pastry research\u003c\/li\u003e\n\u003cli\u003eHaute pâtisserie from leading international chefs\u003c\/li\u003e\n\u003cli\u003eAdvanced pastry techniques and creative methods\u003c\/li\u003e\n\u003cli\u003eIngredient-focused innovation\u003c\/li\u003e\n\u003cli\u003eEmotional, conceptual, and story-driven desserts\u003c\/li\u003e\n\u003cli\u003eProfessional inspiration across 328 pages\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 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.\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 teams\u003cbr\u003e✔ R\u0026amp;D and product development professionals\u003cbr\u003e✔ Anyone passionate about haute pâtisserie and modern dessert innovation\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/1154610628?h=2626538be3\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":48408635408628,"sku":null,"price":56.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SoGoodPastryMagazine_35_EN_1.jpg?v=1780634365","url":"https:\/\/supplies.gusta.ca\/products\/so-good-pastry-magazine-35-en","provider":"Gusta Supplies","version":"1.0","type":"link"}