So Good Magazine # 28

"So Good" is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

The oven becomes the new epicenter of the pastry lab. This is demonstrated by great Parisian maisons such as the one directed by Maxime Fréderic and other talented figures such as Romain Dufour or Ju Chamalo. Lightness also becomes imperative when we want to satisfy our gourmand desires. The latest techniques and ingredients that can help professionals in this task are being studied by Jordi Bordas and Adrianna Jaworska. And the most surprising designs, each designed for a different moment or concept, surprise us at the hands of Kirsten Tibballs, François Galtier, Rémi Montagne, Samira Saade, Marc Ducobu, and Spyros Pediaditakis. The Japanese contemporary pastry fest is led by Tomonari Kombu and Yusuke Aoki. The stories and reflections of Spyros Pediaditakis, Maxime Maniez, Philippe Conticini, Karl de Smedt, Aya Fukai, Meg Galos, and Genie Kwon complete our 28th journey of so good.

Contents

Summary:

Kirsten Tibballs, 20 years writing the history of pastry in Australia

Tidbits

Philippe Conticini, Praliné and 0.5% osmosis