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So Good..
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So Good.. The Magazine of Haute Patisserie #33
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So Good.. The Magazine of Haute Patisserie #33
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Featured in Issue #33
Anthony Hart
| Fantasy world
Melissa Coppel
| A gastronomic journey
Andrey Dubovik
| Unconventional tools
Lluc Crusellas
| Otherworldly
Francisco Migoya
| Two sweet eccentricities and three virtues
Chris Ford
| Creativity with fundamentals
Adrián Ciaurriz
| From cow to bonbon
Gabriele Riva
| Leading by example
Virgilia Lebigre
| Train to the future
Kamil Szulc
| A certain order
Ingrid Serra
| Printed innovations
Antonio Bachour
|On the border
Tatum Sinclair
| Against the flow
Paniforemka
| Eastern flowers
Noboru Arai
| A refined ‘hommage’ to nature
Yukie Noguchi
| Curiosity empowered the cat
Erica Abe
| What happens in San Francisco…
Romain Dufour
| Bakery flavors
David Chamorro & Christian Domínguez | Macambo,
birth of a new couverture
Sanjana Patel
| Indian chocolate (and heart)
David García
| A roller coaster of emotions
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