So Good 20

So Good 20

Issue 20 of biannual pastry magazine So Good takes us on a journey with some of the world's most inspiring pastry chef's and bakers, just check out the list below:

• Nigma, The jewel of Albert AdriàDinara Kasko, Look and see
• Philippe Vancayseele, Possibilist creativity
• Gianluca Fusto, All to 3
• Andrés Lara, A creative exercise around ice cream
• Melissa Coppel, Details that count
• Oriol Castro, Eduard Xatruch & Mateu Casañas, The OC’OO ways
• Patrice Demers, À la minute
• Josep Maria Ribé, Object of desire
• Rafa Delgado, Without loose ends
• Bart de Gans, East of West
• Ryosuke Sugamata, Seeing is not always believing
• Marijn Coertjens, There is no evolution without challenges
• Matthew Siciliano, The taste of a community
• Luciano García, The good vibes
• Graham Mairs, The theory of creativity
• Eunyoung Yun, Simple + pretty = irresistible
• Riley Redfern, Knocking the classics
• Elwyn Boyles, Simply Perfect
• Tidbits
• Baltasar Massot, A round snack
• Winterspring, A Danish look at dessert
• Kévin Clemenceau, The success that helps you grow