So Good Magazine Issue 16

So Good

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So Good Magazine

Issue 16 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:

  • frank haasnoot, ‘I always try to use the inspiration to twist it’
  • emmanuele forcone, the golden pen
  • dinara kasko, when geometry is beautiful
  • andoni luis aduriz, surprising developments
  • francisco migoya, an explorer’s curiosity
  • nick muncy, artistic but realistic
  • michel willaume, think pastry
  • jean paul hévin, ‘japan has made me rethink how I work, …’
  • raúl bernal, it’s not only chocolate
  • jean-françois deguignet, savoir-faire and something else
  • lilian bonnefoi, dominating both worlds
  • naoki fujiwara, sense of season, ingredients and nara-ness
  • laurent jeannin, a palace’s pleasures
  • jordi guillem, by force of centrifuge
  • joel lindqvist, forest pastry
  • bachour bakery and bistro, the place
  • gabriele riva, out of his comfort zone
  • john kraus, in the name of the rose
  • cécile farkas, studied fantasies
  • julia soria quiroga, local products and Argentinian diversity
  • yoshinari otsuka, taking pride in making patisserie française in the far east
  • tidbits
  • united for knafeh, yehiye qadari & yoav deckelbaum
  • valerija livanova, a country’s pâtissier awakening
  • sorting out pastry


SKU 501016
Brand So Good
Shipping weight 2.8000kg
Shipping width 0.250m
Shipping height 0.030m
Shipping length 0.300m
Shipping cubic 0.002250m3
Unit of measure ea

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