Description
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
Data Sheet
Contents
About the Brand