So Good Magazine # 25

"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.

Browsing through the pages of an issue of so good .. magazine means immersing yourself in the story behind a beautiful photo. The ideas, the concept, and the techniques that have crystallized in that image that fascinates us all. It is possible thanks to a team of journalists and territorial delegates who spend their time searching and selecting those stories. Each new issue of the magazine is an invitation to explore unknown and fascinating paths related to modern pastry. And issue number 25 is no exception. These are their stories. It has been forty years since the appearance of Michel Bras’s coulant, a dessert that immediately became a public success and that crossed borders, achieving a universal category. Today we take stock of this experience with its creator and we pay a well-deserved tribute along with figures of the stature of Albert Adrià, Cedric Grolet, Oriol Balaguer, and Emmanuel Ryon. Antonio Bachour celebrates the release of his new book in which the classics of pastry and the most diverse themes of inspiration intersect with the desire to offer a repertoire of freshly made informal pastry, to be eaten with the hands.

Contents

COULANT:

40 years of the most magical dessert

• Michel Bras From simplicity to genius
• Cédric Grolet A melting heartbeat
• Oriol Balaguer A balancing act
• Emmanuel Ryon Two textures in one
• Albert Adrià From cake to dessert
• Lior Shtaygman Living nature
• Charisse Dickens Diligence, discipline and perseverance.
• Attila Meinhart Reinventing naturalness.
• Patrik Szczepański The green sugar.
• 25th ANNIVERSARY. Chocolate Academy BCN
• Enric Monzonis Round cakes.
• Albert Daví Travel pastry.
• Josep Maria Ribé Spreads for a new gastronomy.
• Julien Dugourd Exclusivity with sea views.
• Raphaël Giot A pleasure which raises hopes.
• Vinesh Johny India inspiration.
• Masahiko Ozumi Exploring ultimate uniqueness.
• Curtis Duffy Breaking boundaries.
• Eric Ortuño Constant renovation.
• Hiroyuki Emori The sky is the limit to the variation of Tigre.
• Michel Eyckerman Artisan emblems.
• Tidbits:
• Ángel León & David Chamorro The sweet that came from the sea.
• Ivan Pascual The chocolate of two fermentations.
• Eunyoung Yun From Garuharu to the world.
• Antonio Bachour Bachour in a couple of bites.