So Good Magazine Issue 28
$91.60
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, 20 years writing the history of pastry in Australia
- Maxime Frédéric, Sensitive generosity
- Jordi Bordas y Adrianna Jaworska, The ambassadors of change
- François Galtier, Animated pâtisserie
- Dimitri Economides, The pastritect
- Romain Dufour, Viennoiserie a step further
- Francesco Boccia, Rational pastry
- Maxime Maniez, Long live the classics
- Samira Saade, Seeing Stars
- Marc Ducobu, The guarantee of an emblem
- Rémi Montagne, Ludique, mignon, gourmand
- Yusuke Aoki, Innovation doesn’t need tools
- Tomonari Kombu, The beauty of empty space
- Spyros Pediaditakis, The boy with the notebook
- Tidbits
- Philippe Conticini, Praliné and 0.5% osmosis
- Ju Chamalo, Applied ‘flanology’
- Aya Fukai, Meg Galus & Genie Kwon, The road less traveled
- Karl de Smedt, The protector of sourdoughs