So Good Magazine
So Good Magazine 29, The Magazine of Haute Patisserie by Grupo Vilbo

So Good Magazine

So Good Magazine 29, The Magazine of Haute Patisserie by Grupo Vilbo

$34.99

So Good Magazine 29, The Magazine of Haute Patisserie by Grupo Vilbo

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SO GOOD 29

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Contents

PASTRY AND SUSTAINABILITY
And you, what are you doing?

Lauren V. Haas
In harmony with nature

Francisco Migoya
Simplissimus

Juan Contreras
Awareness and education

Nicolas Dutertre
A collective responsibility

Jo Barrett
Leading by example

Nicoll Notter
The way we should all want to live

Natsuko Shoji
Recycling the model

Anthony Hart
Double focus

Camila García Elizalde
Emotional pastry

Andrea Tortora
A contemporary journey into Italian tradition

Josep Maria Ribé
Leaving a mark

Daisuke Mori & Yohei Nakayama
Fermentation deepens flavor, aroma and texture

Roger van Damme
Treasures of the restless traveler

Valentin Mille
The challenge of seducing everyone

Cédric Grolet
In search of flavor

Ross Sneddon
The art of hospitality

Otto Tay
The strength of the new Asian pâtisserie

Abel Bravo
Intense and personal Tidbits

Michel Willaume & Marc Balaguer
New generation of fruit glazes

Richard Hawke
Deciphering the world of pectins

Bachour Buffets
Antonio Bachour presents his ultimate work

Yohan Ferrant
Up with the doughs

We started this 2023 with the launch of a new issue of so good.. magazine, an issue with which, in addition to presenting the work of pastry chefs from around the world, we also wanted to raise awareness and place ourselves before the mirror. We ask a question to all of those who are part of artisan pastry: what are you doing? And what we are referring to is the need to carry out daily work that is more sustainable, more respectful of the environment, more efficient in terms of energy, and even if it is more ethical. To address these questions in depth, we have asked a total of seven prestigious pastry chefs from different parts of the world how they have implemented sustainability in their daily professional lives, with surprising and enlightening answers.

Write a review

So Good Magazine 29, The Magazine of Haute Patisserie by Grupo Vilbo

So Good Magazine 29, The Magazine of Haute Patisserie by Grupo Vilbo

 

Contents

PASTRY AND SUSTAINABILITY
And you, what are you doing?

Lauren V. Haas
In harmony with nature

Francisco Migoya
Simplissimus

Juan Contreras
Awareness and education

Nicolas Dutertre
A collective responsibility

Jo Barrett
Leading by example

Nicoll Notter
The way we should all want to live

Natsuko Shoji
Recycling the model

Anthony Hart
Double focus

Camila García Elizalde
Emotional pastry

Andrea Tortora
A contemporary journey into Italian tradition

Josep Maria Ribé
Leaving a mark

Daisuke Mori & Yohei Nakayama
Fermentation deepens flavor, aroma and texture

Roger van Damme
Treasures of the restless traveler

Valentin Mille
The challenge of seducing everyone

Cédric Grolet
In search of flavor

Ross Sneddon
The art of hospitality

Otto Tay
The strength of the new Asian pâtisserie

Abel Bravo
Intense and personal Tidbits

Michel Willaume & Marc Balaguer
New generation of fruit glazes

Richard Hawke
Deciphering the world of pectins

Bachour Buffets
Antonio Bachour presents his ultimate work

Yohan Ferrant
Up with the doughs

We started this 2023 with the launch of a new issue of so good.. magazine, an issue with which, in addition to presenting the work of pastry chefs from around the world, we also wanted to raise awareness and place ourselves before the mirror. We ask a question to all of those who are part of artisan pastry: what are you doing? And what we are referring to is the need to carry out daily work that is more sustainable, more respectful of the environment, more efficient in terms of energy, and even if it is more ethical. To address these questions in depth, we have asked a total of seven prestigious pastry chefs from different parts of the world how they have implemented sustainability in their daily professional lives, with surprising and enlightening answers.

Write a review

So Good Magazine 29, The Magazine of Haute Patisserie by Grupo Vilbo

So Good Magazine 29, The Magazine of Haute Patisserie by Grupo Vilbo

 

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