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Shop
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So Good.. The Magazine of Haute Patisserie #32
$35.00
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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