So Good.. The Magazine of Haute Patisserie #29

Featured in Issue #29:

• Lauren V. Haas, In harmony with nature
• Francisco Migoya, Simplissimus
• Juan Contreras, Awareness and education
• Nicolas Dutertre, A collective responsibility
• Jo Barrett, Leading by example
• Nicoll Notter, The way we should all want to live
• Natsuko Shoji, Recycling the model
• Anthony Hart, Double focus
• Camila García Elizalde, Emotional pastry
• Andrea Tortora, A contemporary journey into Italian tradition
• Josep Maria Ribé, Leaving a mark
• Daisuke Mori & Yohei Nakayama, Fermentation deepens flavor, aroma and texture
• Roger van Damme, Treasures of the restless traveler
• Valentin Mille, The challenge of seducing everyone
• Cédric Grolet, In search of flavor
• Ross Sneddon, The art of hospitality
• Otto Tay, The strength of the new Asian pâtisserie
• Abel Bravo, Intense and personal
• Michel Willaume & Marc Balaguer, New generation of fruit glazes
• Richard Hawke, Deciphering the world of pectins
• Bachour Buffets, Antonio Bachour presents his ultimate work
• Yohan Ferrant, Up with the doughs