Excellence in Contemporary Pastry
The 34th edition of so good.. magazine celebrates creativity in international haute pâtisserie, bringing together nineteen world-renowned chefs, 60% appearing for the first time. An issue devoted to contemporary artisan pastry, combining technique, innovation and cultural identity.
Creative Viennoiserie and Cutting-Edge Research
Six leading specialists accepted the challenge of reinterpreting creative viennoiserie with innovative, unconventional creations:
- Zhou Xiaohu (China)
- Camila García Elizalde (Chile)
- Brian Boclet (France)
- Attila Meinhart (Hungary)
- Antonio Bachour (USA)
- Adrián Ruiz (Spain)
The results include the spherical croissant, acorn-shaped croissant, loaf-cake croissant, Madeleine croissant and flower-shaped croissant. A new language combining design, technique and reinterpretation of the classics.
Innovative Techniques and New Frontiers of Flavour
Innovation runs through this edition. Francisco Moreira explores flowers and aromatic plants, going beyond mint and thyme to unexpected discoveries such as walnut leaves.
Japanese world champion Masanori Hata develops new pastry techniques and the tools needed to implement them, taking technical research further.
Another intriguing innovation is Begoña Rodrigo's “mother of vinegar”, introducing fermentation as a distinctive element of modern pastry.
Multiculturalism and Identity in Modern Pastry
Bomee Ki combines Korean culture, English countryside ingredients and French techniques in elegant, harmonious desserts. This multicultural approach is shared by Kunal Kathpalia, a young talent at Chicago's Indienne restaurant.
Titouan Claudet, head of pastry at Geneva's prestigious The Woodward hotel, creates luxury fine pastry desserts for Michelin-starred restaurants L'Atelier Robuchon and Le Jardinier and the exclusive Le Comptoir boutique.
Signature Cakes and Contemporary Design
Albert Daví presents his 360-degree cakes, with unique designs and strong personalities. Brecht Van Poucke reinterprets Belgian and French classics with a modern touch that retains commercial appeal.
Carito Lourenço creates desserts based on pleasure, emotion and memory, showing that excellence can be achieved without making chocolate the central ingredient.
Sweet and Savoury: New Crossovers
Jesús Camacho applies pastry thinking to cuisine, moving beyond sweet and savoury boundaries. Igor Melnikov of Moscow's Four Seasons Hotel presents eclectic, surprising creations.
Frank Vollkommer demonstrates his technical versatility, while Yazid Ichemrahen describes pastry as a personal and professional rebirth.
An Issue Devoted to Excellence
so good.. magazine #34 explores contemporary creative pastry through innovative techniques, sublime desserts, elegant cakes and cutting-edge viennoiserie. It celebrates talent, rigour, professionalism, perseverance and enthusiasm: the values defining excellence in modern pastry.
