So Good Magazine Issue 22

Vilbo

So Good Magazine Issue 22
So Good Magazine Issue 22
So Good Magazine Issue 22
So Good Magazine Issue 22
So Good Magazine Issue 22
So Good Magazine Issue 22
So Good Magazine Issue 22
So Good Magazine Issue 22
So Good Magazine Issue 22
So Good Magazine Issue 22
Load image into Gallery viewer, So Good Magazine Issue 22
Load image into Gallery viewer, So Good Magazine Issue 22
Load image into Gallery viewer, So Good Magazine Issue 22
Load image into Gallery viewer, So Good Magazine Issue 22
Load image into Gallery viewer, So Good Magazine Issue 22
Load image into Gallery viewer, So Good Magazine Issue 22
Load image into Gallery viewer, So Good Magazine Issue 22
Load image into Gallery viewer, So Good Magazine Issue 22
Load image into Gallery viewer, So Good Magazine Issue 22
Load image into Gallery viewer, So Good Magazine Issue 22

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The Magazine of Haute Pâtissere is a biannual magazine, published by Grupo Vilbo, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. The pastry magazine recommended for the best pastry chefs.

In this issue:
- Pierre Hermé, The pastry that is served
- Lauren V. Haas, The pastry of dreams
- Philippe Givre, The well thought out pastry
- Yann Menguy, We make an identity pastry, creativity is the slogan
- Marta Martín, Air collection
- Pieter de Volder, Simple on the outside, powerful on the inside
- Guillaume Schoppohoven, Geometric viennoiserie
- Bart de Gans & Maurits van der Vooren, Collision
- Nicolas Houchet, The gesture that makes the difference
- Luis Amado, That detail that changes everything
- Melissa Walnock, Find a way to make it happen
- Javier Guillén, Experiential
- Saray Ruiz, Interior life
- Graham Mairs, Water, fire, earth, ether
- Roberto Cortez, A unique piece
- Hideki Kawamura, Sense changes and sensibility evolves
- Antonio Bachour, A different repertoire
- Nicolas Boussin, Commitment
- Jordan Kahn, Building Block
- Tidbits
-Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
- Niklesh Sharma, Leading the new patisserie in Asia
- Ramon Morató, A new approach to ganache II
- Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
- Blanca del Noval, The value of kernels and stale bread

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