So Good Magazine, Number 10, July 2013
The magazine of haute patisserie
"So Good" is a biannual publication in English aimed at professionals of sweet and savory pastry, chocolate and ice cream, as well as the world of desserts in general.
"So Good" is an international magazine featuring the most prominent master pastry chefs, master glaciers and chocolatiers of the world. Also it can be found in the workshops of the members of the major professional associations, as well as in the world's most prestigious bakeries, pastry shops, restaurants, gourmet shops, hotels and schools, and also the most eminent importers, distributors and representatives in the trade.
The exclusiveness of this magazine is a result of a selected content, based on the collaboration and recipes of the best pastry chefs, with numerous step-by-step explanations, the most interesting interviews, the latest trends in the trade, the most important international events, the latest gourmet products...all this in an elegant and modern design with high-quality photographs.
, taste and shape.
, “the corn egg”.
, a flower bath."
, with unconventional techniques.
, chocolate is beautiful.
, the taste of maturity.
, the challenge continues.
, ‘it’s not me who decides which product will become a specialty, ...’
, belgian and multicultural excellence.
, back to basic.
, less is more.
, thanks for the memories.
, why not a new meringue?
, aroma-menu at the boundaries of patisserie.
, pure, dark forms.
, designing the melting speed.
, geometry of form and flavor.
, customized éclairs.
, the “wow” factor.
, yogurt d’auteur, a new path.
, choosing the best.
, baroque chocolate.
, ‘I’ve always been determined to improve and simplify the recipes’.
, US pastry competition.
, it's artisanal and it looks like.
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