So Good 22

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