So Good Magazine Issue 7

Vilbo

So Good Magazine Issue 7
So Good Magazine Issue 7
So Good Magazine Issue 7
So Good Magazine Issue 7
So Good Magazine Issue 7
Load image into Gallery viewer, So Good Magazine Issue 7
Load image into Gallery viewer, So Good Magazine Issue 7
Load image into Gallery viewer, So Good Magazine Issue 7
Load image into Gallery viewer, So Good Magazine Issue 7
Load image into Gallery viewer, So Good Magazine Issue 7

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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:
- Guillaume Mabilleau, The elegance of new French vanguard
- Pierre Marcolini, When inspiration comes from a cocoa bean
- William Werner, A Pastry Chef for all Seasons
- Cédric Grolet, Essential in taste, virtuoso in finishes
- Rasmus Kofoed, Søren Selin, Jonathan Kjølhede Berntsen, Northern tides
- Rafael Delgado, Cooking desserts
- Paco & Jacob Torreblanca, Insights 2017
- Gregory Doyen, Sweet seduction
- Junichi Mitsubori, World of Wagashi. Passion in the serenity.
- Luciano García, A Modern feel
- Ikarus restaurant, The world in one single space
- Stephanie Prida, California Dreamin
- Roberto Cortez, Edible perfume
- Javier Guillén, Breaking the mirr
- Darren Purchese, Versioning oneself
- Yun Eun-Young, Korean-Style Éclairs, always crisp and fresh
- Daniel Álvarez, The air of happiness
- Abel Bravo, New land
- Five New York stories
- Tidbits
- Gérard Dubois, That strong and barely controllable emotion
- FOUR in ONE, Creativity with knowledge

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