So Good.. The Magazine of Haute Patisserie #32

35.00 USD

Featured in Issue #32

Emmanuel Ryon | French refinement
David Wesmaël | The colors of flavor
Jesús Escalera | The essence of good ice cream
Artem Grachev | Depth and emotion through ice cream
David Briand | The common sense of pastry
Eunji Lee | Dangerous innocence
Nuño García | Haute viennoiserie
Paul Yochum | Gastronomizing the donut
Joris Vanhee | Chocolate trails
Michal Kleiber | The journey
Raúl Bernal | A chocolatier on a bike
Pol Marginedas | When myth becomes chocolate
Ash Smith | A big hug on a winter’s night
Jiro Tanaka | Keep it deligant
Mohammad, Wassim y Omar Orfali | Twinning cuisine and patisserie
Julius Persoone | More rock ‘n’ roll than ever
Ronald García | What pâtisserie owes to Mesoamerica
Suzette Gresham | Creating memorable experiences for guests and staff is equally essential
Malaysia | epicenter of haute pâtisserie
Wei Loon Tan | Malaysian accent
Jeffrey Tan | Being a pastry chef to be happy
Jer Yenn & Jia Yi | Two in equilibrium

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