So Good Magazine Issue 21

Vilbo

So Good Magazine Issue 21
So Good Magazine Issue 21
So Good Magazine Issue 21
So Good Magazine Issue 21
So Good Magazine Issue 21
So Good Magazine Issue 21
So Good Magazine Issue 21
So Good Magazine Issue 21
So Good Magazine Issue 21
So Good Magazine Issue 21
Load image into Gallery viewer, So Good Magazine Issue 21
Load image into Gallery viewer, So Good Magazine Issue 21
Load image into Gallery viewer, So Good Magazine Issue 21
Load image into Gallery viewer, So Good Magazine Issue 21
Load image into Gallery viewer, So Good Magazine Issue 21
Load image into Gallery viewer, So Good Magazine Issue 21
Load image into Gallery viewer, So Good Magazine Issue 21
Load image into Gallery viewer, So Good Magazine Issue 21
Load image into Gallery viewer, So Good Magazine Issue 21
Load image into Gallery viewer, So Good Magazine Issue 21

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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:
- Kirsten Tibballs Happy birthday, so good..
- Jiro Tanaka Chocolate Japanesque
- Johan Martin Slow viennoiserie
- Yann Couvreur Exactly what it looks like
- Frank Haasnoot The living pastry
- Davide Comaschi Double success
- Alexis Bouillet The piping bag and the spatula
- Juan Contreras A long journey to the sweet side
- Nicolas Belorgey Books full of nostalgia
- Attila Meinhart A culinary touch
- Xavi Donnay Mini priority
- Richard Hawke A dialogue with the ingredients
- Pascal de Deyne Nature in mouth
- Essence, by Espaisucre, High school desserts
- Miko Aspiras Stories from the Philippines
- Jose Romero The Panettone inside and out
- Anna Bolz Hitting all the right notes
- Tidbits
- Ramon Morató & Anne Cazor A new look at chocolate ganache
- MOF 2018 Five of a kind
- Wang sen The western style agitator in China
- Jerome Flayosc The recipe of a chef’s portrait

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