So good #33

so good.. magazine 33 brings together the latest innovations in pastry and chocolate, featuring 22 world-renowned chefs. Discover unique bonbons, plant-based creations, and cutting-edge techniques. A must-have for professionals!

Language

English

weight: 3.5kg

Proto-bonbons - Anything but predictable

Anthony Hart | Fantasy world

Melissa Coppel | A gastronomic journey

Andrey Dubovik | Unconventional tools

Lluc Crusellas | Otherworldly

Francisco Migoya | Two sweet eccentricities and three virtues

Chris Ford | Creativity with fundamentals

Adrián Ciaurriz | From cow to bonbon

Gabriele Riva | Leading by example

Virgilia Lebigre | Train to the future

Kamil Szulc | A certain order

Ingrid Serra | Printed innovations

Antonio Bachour |On the border

Tatum Sinclair | Against the flow

Paniforemka | Eastern flowers

Noboru Arai | A refined ‘hommage’ to nature

Yukie Noguchi | Curiosity empowered the cat

Erica Abe | What happens in San Francisco...

Romain Dufour | Bakery flavors

Tidbits

Macambo, birth of a new couverture. David Chamorro & Christian Domínguez

Sanjana Patel | Indian chocolate (and heart)

David García | A roller coaster of emotions