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So Good Magazine Issue 28


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