SO GOOD - # 30 - Best Magazine Of Haute Pâtissere
Celebrating 30th issue since the first inception in January 2009, so good.. magazine has garnered worldwide recognition and the respect of diverse readers. Showcasing the pinnacle of gastronomy, So Good Magazine refreshed design highlights the role in elevating the culinary profession. Issue #30 spotlights a generation of thirty-something professionals who embody experience, responsibility, and unwavering creativity. Explore captivating articles on AI-generated cakes, innovative cocktails, wild plant-based desserts, and more. Featuring renowned pastry chef Amaury Guichon, along with 20 chefs representing 14 nationalities (including seven women pastry chefs), our 312-page publication boasts 165 mesmerizing photographs and presents 50 exclusive creations with recipes. Discover avant-garde pastry techniques, step-by-step instructions, and an array of delectable treats in this culinary extravaganza.
Content: Amaury Guichon | Chosen, Martin Diez | The triple play, Dinara Kasko | AI, an inevitable ally, Jesús Escalera | A Decade of Wonders, Natalie Eng | Quiet Sophistication, Juan Gutiérrez | The Path of dreams, Lluc Crusellas | By right, René Frank | The Boost that dessert deserves, Francisco Moreira | Meaningful, Long Ming Ai | Black, pink and citrus, Samuel Ducrotoy | Fresh air, David Gil | Enzymes reach desserts and ice creams, Blanca del Noval |Wild Pantry, Jesús Camacho | Island bites
Tidbits
THREE DESSERTS TO DRINK AND THREE COCKTAILS TO EAT
Luis Amado | Pushing the limits or raising the bars, Yelene Anter | A little bit of science and a lot of art, Ksenia Penkina | A brilliant ending, Tejasvi Chandela |The mithai touch, Mineko Kato | Desserts for a better future, Xavi Donnay | For small and delicate patisserie.
Brands
Let customers speak for us
3D PAVOCAKE SILICONE MOLD "Planet" - Emmanuele Forcone
Loved this flour. It is some of the best to work with
This is the best flour. Love this product
Can't complain with the quality, molds are very well built and durable. Definitely a worthy investment.
Lovely French flour varieties. Great prices for flour we would not normally get out here on the prairies. Fantastic service and outstanding people
Best buying experience ever
I made single-origin bean-to-bar chocolate with these beans following the method from Chocolate Alchemy. The recipe was for a 70% dark chocolate (63% cacao, 7% cacao butter, 30% cane sugar by weight), run for 36 hours in the melanger. The resulting chocolate is lovely, more on the delicate side as you'd expect from a criollo. The chocolate notes come through clean and clear, and there are plenty of nuances that keep the sensory experience interesting. Bitterness and astringency are both subdued; most people say that it tastes like a 40-50% dark. Will buy again!
These molds are amazing, just what I was looking for. The ordering process was easy and the delivery was super fast! I am very impressed with this company and will order more in as needed in the future. Thanks!!
Top notch friendly service. I can highly recommend this business and the owners. Absolutely great to deal with.
Was real happy with the service!
Beans are carefully packaged. They got to us in very short order, which was great because we were out….. Thankyou!
This machine is amazing! I love it. I received my order very quickly too, very impressed with the service. Thank you!
I am extremely satisfied with this machine and with the excellent customer service I received. Also, the shipping was very quick! I will definitely order products again as needed. Thank you very much!!
I was slightly concerned because it was my first time ordering from here. However, my shipment arrived a week before the expected date and was in perfect condition! The flour itself is great and I’ve made some amazing Viennoiseries with it. The dough comes out highly extensible and supple. I do wish the shipping fees were a bit lower as I’d originally planned on buying 2 bags but it was too expensive even with the 50% discount on the second bag. I’m definitely ordering again from them though!.
